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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 pound(s) boneless chicken breasts, cubed |
1 bag(s) frozen, mixed vegetables |
3 medium-sized potatoes, peeled and diced |
1/3 cup(s) butter |
2/3 cup(s) yellow onion chopped |
2/3 cup(s) all-purpose flour |
1 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
1/2 teaspoon(s) celery seed |
1/4 teaspoon(s) poultry seasoning |
3 1/2 cup(s) chicken broth |
1 1/3 cup(s) milk |
2 package(s) deep-dish pie crusts (i buy the frozen kind) |
Directions:
1. ) Preheat oven to 375 degrees.
2. ) In a pot, combine chicken, vegetables, and potatoes. Add water to cover and boil for 12-15 minutes. Remove from heat, drain, and set aside.
3. ) In a large saucepan, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed to form a paste. Add chicken broth and milk. Stir and bring to boil for one minute (or until sauce thickens). Remove from heat and set aside.
4. ) Prep the pie crusts according to directions on wrapper (EX: may need to thaw for a few minutes).
5. ) Combine chicken mixture with sauce and pour into pie crusts. Cover with top crusts, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape.
6. ) If freezing, cool to room temperature and wrap in wax paper and foil. Can be stored freezer up to 3 months.
7. ) If eating now, bake in preheated oven for 45 minutes, or until pie is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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