Ingredients
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1¾ cups chicken broth
⅔ cup milk
2 (9-inch) unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover, bring to a boil, and cook for 15 minutes. Drain and set aside.
- In another saucepan, melt butter over medium heat. Add onions and cook until translucent, about 5–7 minutes.
- Stir in flour, salt, pepper, and celery seed until well blended.
- Gradually stir in chicken broth and milk. Simmer over medium-low heat until thick, 5–10 minutes. Remove from heat.
- Place the chicken and vegetable mixture in the bottom pie crust. Pour the hot broth mixture over the top.
- Cover with top crust, seal the edges, and cut slits in the top to allow steam to escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for a quicker version.
- To prevent a soggy bottom crust, pre-bake it for 5–7 minutes before adding filling.
- Add diced potatoes or mushrooms for extra heartiness.
- Brushing the top crust with egg wash gives a golden, glossy finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 412
- Sugar: 4g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 58mg
