• 1 pound skinless, boneless chicken breast halves – cubed (can use leftover turkey)

• 1 C sliced carrots

• 1 C frozen green peas

• 1/2 C sliced celery

• 1/3 C butter

• 1/3 C chopped onion

• 1/3 C all-purpose flour

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp celery seed

• 1 3/4 C chicken broth

• 2/3 C milk

• 2 (9-inch) unbaked pie crusts

Combine chicken, carrots, peas and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside. Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Bake at 425 degrees until pastry is golden brown and filling is bubbly, 30 to 35 minutes. 


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