A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.
Prep Time::20 mins
Cook Time::50 mins
Additional Time::10 mins
Total Time:: 1 hr 20 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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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
Directions
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
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Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
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While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
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Slowly stir in chicken broth and milk.
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Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
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Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.
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Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
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Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
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Enjoy!
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