Ingredients: |
Ingredients: 1 pound skinless, boneless chicken breasts or thighs, cubed
1 cup sliced carrots
½ cup sliced celery
1 cup frozen green peas
½ cup chopped onion
⅓ cup butter
⅓ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
⅛ tsp each thyme, sage, rosemary, tarragon, marjoram
1¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
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Directions: |
Directions:Preheat oven to 425º. In saucepan, combine cubed chicken, carrots, and celery. Add water to cover and boil for 10 minutes. Add peas and boil for 5 more minutes. Remove from heat, drain, and set mixture aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and additional seasonings to taste. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside. Line pie pan with bottom crust. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over chicken and vegetables, in crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slices in the top to allow steam to escape. Bake in the preheated oven for 30-35 minutes on lower rack, until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. |
Personal
Notes: |
Personal
Notes: A delicious chicken pie made from scratch with carrots, peas, onions, and celery! Warms you up and smells great while baking. We serve with a green salad.
We usually add 12 ounces of fresh sliced mushrooms to cook along with the onions until softened. We leave them out when serving guests that aren’t fans of mushrooms. We think they add another great taste and texture!
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