Ingredients:
1 box (two 9 inch) refrigerated pie crust
1 chicken breast
1 cup carrots, chopped
1 cup canned peas
2 ribs celery, chopped
1/2 sweet onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/3 tsp celery seed
1&3/4 cups chicken broth
2/3 cup whole milk
Directions:
- Preheat oven to 425 degrees.
- Set pie crusts out to get to room temp.
- In a large pot, add chicken breast and cover with water. Boil for 10 minutes. After 10 minutes, add celery and carrots to water, and boil with chicken for another 10 minutes. Drain chicken and veggies, set aside.
- In the same pot, melt butter and cook onion until translucent. Stir in flour, salt, pepper, and celery seed. Once combined, stir in broth and milk. Simmer until mixture thickens.
- Meanwhile, shred chicken. Add chicken, carrots, celery, and peas to simmering mixture. Turn off heat.
- Spread out one pie crust onto the bottom of a 9 inch pie pan.
- Pour filling into the pie pan and cover the top with the other pie crust. Pinch the edges of pie crust together and cut away excess dough. Make small slits in top of pie crust to allow steam to escape.
- Bake the pie for 30 minutes. Crust should be golden brown when ready. Cool for 10 minutes and serve.
Serves: 4 Total time: 1 hour
