1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrrots
1 cup frozen green peas
1 cup potatoes
1/2 cup sliced celery1/3 cup butter1/3 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery salt (optional)
2 cups chicken broth
3/4 cup milk2 (9 inch) unbaked pie crusts
Instructions
Preheat oven to 425 F (220C)
In a saucepan, combine chicken, carrots, peas, and celery. Add water
to cover and boil for 15 minutes, Remove from heat, drain and set
aside.
in the saucepan over medium heat, cook onions in butter until soft
and translucent. Stir in flour, salt, pepper, and celery seed. Slowly
stir in chicken broth and milk. Simmer over medium-low heat until
thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture
over. Cover with top crust, seal edges, and cup away excess dough.
Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, for until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before serving
IF I ALREADY HAVE COOKED CHICKEN
COOK ONION AND ALL OTHER VEGETABLES(EXCEPT PEAS) IN
BUTTER. THEN FOLLOW PREVIOUS DIRECTION, I USE MY OWN
FROZEN MADE CHICKEN BROTH. YOU CAN ADD MORE ONIONS
AND BUTTER. AT THE VERY END BEFORE PUTTING IN PIE CRUST
ADD CHICKEN AND PEAS.
Originally Submitted
11/12/2024
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