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Ingredients
- Pie Crust:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, chilled and diced
- 1/4 cup ice water, or just enough to form a ball
- Filling:
- 1 lb. (about 2) boneless, skinless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas (optional)
- 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 teaspoon celery seed
- 1 3/4 cups chicken broth (or 1 3/4 cups water + 1 cube chicken bouillon)
- 2/3 cup milk
Details
Adapted from bakemeblush.blogspot.com
Preparation
Step 1
To Make Crust:
In a large bowl, combine flour and salt. Cut in chilled butter until mixture resembles coarse crumbs; the butter pieces should be about the size of peas. Stir in just enough water, one tablespoon at a time, until mixture forms a ball. Split into two balls; wrap each in plastic and refrigerate at least 30 minutes.
To Make Filling:
Preheat oven to 375 degrees F.
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.
In a 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. Remove from heat and set aside.
Remove balls of dough from the refrigerator. If necessary, let sit a few minutes until easier to roll out. Gently roll out each ball to fit a 9-inch pie plate. Place one of the crusts in the pie plate and press evenly into the plate's bottom and sides.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with the second crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Optional: brush with egg wash, milk, or heavy cream.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown. Cool for 10 minutes before serving.
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