Thursday, March 20, 2008

2-3 cups cooked, diced chicken breast meat
1 cup sliced carrots
1 cup frozen green peas
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
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
1 (9 inch) unbaked pie crust

1. Preheat oven to 425 degrees F (220 degrees C.)
2. 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.
3. In the 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.
4. Place the chicken mixture in a well-greased 9-inch pie plate. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 20-25 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Sylvie said...

Thank you for sharing Heather! This was a great dinner, I had only one crust (Pillsbury) left over, didn't feel like making my own today, your recipe saved my day! god bless

PirateBride said...

Awesome recipe. I changed a few things-didn't have chicken broth so I substitued beef bulion, and my fiancee hates celery so I added green beans instead. And then he ate two bowls! Will definitely make this dinner again.

Joe Shoemaker said...

Like Sylvie I had one pie crust left. I added a cup of corn & a cup of peas and some left over boiled potatoes(chopped)also some left over lima beans. I used Carnation Evaporated non-fat milk. Just a great recipe thank you for the post Heather.