Ingredients
- 1 lb skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1 c sliced carrots
- 1 c frozen green peas
- 1 c sliced celery
- 1/3 c chopped onion
- 1/3 c butter
- 1/3 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1-3/4 c chicken broth
- 2/3 c milk
- 2 (9-inch) unbaked pie crusts
Preparation
Step 1
Preheat oven to 425º.
In a saucepan, combine chicken, carrots, peas, and celery.
Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. (Suggestion: keep the cooking liquid and use it to supplement the chicken broth in step 3)
In the same saucepan, over medium heat, cook onion 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, stirring frequently, until thick. Remove from heat and set aside.
Put 1 prepared crust in a 9-inch pie plate and spoon chicken mixture into it. (From the Food Network kitchens: When we made a large pie, we found that a 9-1/2" pie plate worked best for holding the filling.)
Pour hot broth mixture over the filling. Cover with remaining crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
(From the Food Network kitchens: We also made four 5-inch mini pies. If you want to try that, roll out 1 curst into a 13-inch round, then cut into quarters, fitting each quarter into a 5-inch ramekin. Divide filling among the mini pie plates, and top with broth mixture. Roll out remaining crust into a 12-inch round, and cut out four 6-inch circles for the top crusts, trimming the edges.)
Bake pie on a baking sheet for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. (30 minutes for mini pot pies)
Cool for 10 minutes before serving.
From Allrecipes Magazine