INGREDIENTS
pound skinless, boneless chicken breast halves - cubed or cut
1 cup water
1 cup sliced carrots
1 cup mushrooms (Optional)
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
1 t of Celery Salt
1 t of parsley
½ teaspoon salt
1 T Garlic Powder
¼ t black pepper
¼ t celery seed
1 ¾ cups chicken broth
⅔ cup milk or heavy cream
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery.(mushrooms are optional)
Add water to cover and boil for 10 minutes. Remove from heat, drain and set aside.
Over medium heat, cook onions in butter until soft. Stir in flour and seasoning.
Slowly stir in chicken broth and milk or cream. Simmer on low heat until thick then set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.
Make several cuts on top so the pie does not bubble over.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown.
Let cool
Enjoy!
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