Ingredients:
• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen corn
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
•  1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 unbaked pie crusts

Directions:
• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, corn, 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 cut away excess dough.
• Make several small slits in the top to allow steam to escape.
• 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.

Print Friendly, PDF & Email