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
1 ¾ cups chicken broth
⅔ cup milk
2 (9-inch) unbaked pie crusts
Instructions
- Preheat oven to 220°C / 425°F.
- In a saucepan, combine the chicken, carrots, peas, and celery. Cover with water, bring to a boil, and cook for 15 minutes. Drain and set aside.
- In another saucepan, melt butter over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
- Stir in flour, salt, pepper, and celery seed until well combined.
- Gradually stir in chicken broth and milk. Simmer for 5-10 minutes until thickened. Remove from heat.
- Place the cooked chicken and vegetables in the bottom pie crust.
- Pour the thickened sauce evenly over the chicken and vegetable mixture.
- Cover with the second pie crust, trim the edges, and seal. Cut small slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until crust is golden and filling is bubbling.
- Let rest for 10 minutes before serving.
Notes
- You can substitute puff pastry or biscuit dough for the pie crust.
- Use rotisserie chicken to save prep time.
- Blind-bake the bottom crust to avoid sogginess.
- Make ahead and refrigerate up to 24 hours before baking.
- Freeze unbaked for up to 2 months; bake from frozen with extra time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
