Ingredients:
For the Filling:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 2 pre-made pie crusts (store-bought or homemade)
Directions:
- Preheat your oven to 425°F (220°C).
- In a large saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
- In the saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, onion powder, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place one pie crust in the bottom of a 9-inch pie plate. Spoon the chicken mixture into the crust. Pour the hot liquid mixture over the chicken mixture.
- Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 400 kcal per serving | Servings: 6 servings