A delicious chicken pie made from scratch with carrots, peas and celery
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts
Preheat kitchen appliance to 425 degrees F (220 degrees C.)
In a pan, mix chicken, carrots, peas, and celery. Add water to hide and boil for fifteen minutes. take away from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter till soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken stock and milk. Simmer over medium-low heat until thick. take away from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. cowl with prime crust, seal edges, and cut away excess dough. createmanytiny slits within theprimeto permit steam to escape.
Bake in the preheated kitchen appliance for thirty to thirty five minutes, or till pastry is golden brown and filling is bubbly. Cool for ten minutes before serving.
412 calories; protein 18.4g 37% DV; carbohydrates 30.4g 10% DV; fat 23.9g 37% DV; cholesterol 54.9mg 18% DV; sodium 517mg 21% DV.