Ingredients
Scale
- 1lb skinless, boneless chicken breasts, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup frozen peas
- 1/3 cup chopped onion
- 1/3 cup butter
- 2/3 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp celery salt
- 1 can chicken broth
- 1 package of pie crusts
Instructions
- Preheat oven to 375F.
- Unroll pie crusts and let them sit on the counter to warm up and become flexible.
- Place carrots, celery, peas, and chicken in a large pot and cover with water.
- Bring to a boil and cook for 12 minutes or until chicken is done and veggies are soft.
- Drain and set aside.
- In another pan, melt butter over medium heat.
- Add onions and cook until translucent.
- Add salt, pepper, celery seed, and flour.
- Incorporate milk and chicken broth until smooth, and then cook over medium-low heat until sauce thickens.
- Spread pie crust into glass pie dish and add veggie mixture.
- Pour sauce over the top, and top with remaining pie crust.
- Pinch edges of crust together so that the edge of the bottom crust folds over the upper crust.
- Poke a few holes in the top crust with a fork or knife.
- Bake for 30 minutes or until crust is a golden brown.
- Let rest 10 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 45 mins
