Serves about 8
Ingredients
1 lb skinless boneless chicken breast - cubed
1 cup sliced carrots
1 cup frozen peas
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 cups whole milk
2 (9 inch) unbaked pie crusts (see notes below)
Directions
Preheat oven to 425 degrees
In a saucepan combine chicken, carrots, peas and celery. Add water too cover and boil for 15 minutes. Then 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. Set aside
Place chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess. Make several small slits on top for steam to escape.
Bake in oven for 30-35 minutes or until pastry is golden brown
Cool for 10 minutes before serving.
Notes
Instead of 2 pie crusts you can just use 1 for the top if you prefer.
Instead of pie crusts you can use biscuits as the topping. If you use biscuits drop biscuits on top of the mixture uncooked. They do not need to be formed but use the same amount of dough and drop on top until the whole top is covered. Get the biscuits just touching (some spacing is okay).