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Instructions |
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Preheat oven to 425 degrees F. In a saucepan combine carrots and
celery. Add water to just cover and boil for 10.
minutes. Remove from heat, drain and set aside. Add carrots and
celery to peas and chicken and stir gently to combine everything.
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In the saucepan over medium heat, cook garlic and onions in butter
until soft and translucent. Stir in flour, salt, pepper, and celery
seed. Slowly stir in chicken broth and cream. Simmer over medium low
heat until thick. Remove from heat and set aside.
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I used a 10 inch glass pie plate so the pie crust might need to
get rolled out to fit the 10inch pie plate. Place the chicken &
vegetable mixture in bottom pie crust. Pour hot liquid mixture
over. Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top to allow steam to escape.
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Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before
serving.
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Serving
Suggestions |
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Delicious and great for a cold day.
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Originally Submitted
5/9/2020
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