A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.
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:
- Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
- Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
- While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
- Slowly stir in chicken broth and milk.
- Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
- Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
- Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
- Serve immediately and enjoy!
more instructions please visit: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/
