1 pound skinless, boneless chicken breast halves - cubed
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 Garlic Powder
1 3/4 cups chicken broth ( for gravy )
2/3 cup milk
1 1/2 cups chicken broth ( to boil with the veggies )
Dash of poultry seasoning
2 (9 inch) unbaked pie crusts
Sour cream on top to taste. ( optional )
1. Preheat oven to 425 degrees
2.In a saucepan, combine chicken, carrots, peas, and celery.
3.Add chicken broth (1 1/2 cup) to cover and boil for 15 minutes. Remove from heat, drain and set aside.
|I just added water to my veggies and then put in a chicken bullion cube. It was not dissolved yet that's why it just looks like water in the picture still.|
4.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth (1 3/4 c) and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
|I cooked the bottom crust for ten min at 350 before I added the filling.|
6. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
7.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.