Ingredients

• 1 pound skinless , boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 0.5 cups sliced celery
• 0.33 cups butter
• 0.33 cups chopped onion
• 0.33 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons celery seed
• 1.75 cups chicken broth
• 0.67 cups milk
• 2 , 9-inch

Instructions

1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
2. 2 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.
3. 3 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.
4. 4 Slowly stir in chicken broth and milk.
5. 5 Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
6. 6 Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.
7. 7 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.
8. 8 Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. 9 Enjoy!

Nutrition per serving