Ingredients
- 1 lb chicken breast halves cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
Preparation
Step 1
Preheat oven to 425. In saucepan combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. 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, garlic and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Cover edges with foil.
Bake for 20-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.