A delicious chicken pie made from scratch with carrots peas and celery in a premade crust Add thyme and poultry seasoning for more flavor
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
Dotdash Meredith Food Studios
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!
Dotdash Meredith Food Studios
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