Ingredients

How to make it

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery.
  • Add water to cover and boil for 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 the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
  • Cool for 10 minutes before serving.

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