Directions:
- Preheat oven to 425°F.
- In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil fo 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed.
- Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and 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 small slits in the top to allow steam to escape.
- Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.41 Kcal (1697 kJ) | ||
| Calories from fat | 219.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.39g | 38% | |
|---|---|---|---|
| Cholesterol | 53.99mg | 18% | |
| Sodium | 794.67mg | 33% | |
| Potassium | 374.11mg | 8% | |
| Total Carbs | 30.11g | 10% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 16.62g | 33% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.9mg | 10% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 170.48 Kcal (714 kJ) | ||
| Calories from fat | 92.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 38% | |
|---|---|---|---|
| Cholesterol | 22.7mg | 18% | |
| Sodium | 334.17mg | 33% | |
| Potassium | 157.32mg | 8% | |
| Total Carbs | 12.66g | 10% | |
| Sugars | 1.28g | 12% | |
| Dietary Fiber | 1.35g | 13% | |
| Protein | 6.99g | 33% | |
| Vitamin C | 3.5mg | 14% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 10% | |
| Calcium | 22mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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