Ingredients

How to make it

  • Preheat oven to 425F.
  • Boil chicken, carrots, peas and celery in a pot of water for 15 minutes. Drain and set aside.
  • In a saucepan, over medium heat, melt butter. Add onions and cook 7-8 minutes.
  • Stir in flour, salt, pepper, and herbs, cook 2-3 minutes or until browned.
  • Slowly stir in chicken broth and milk.
  • Simmer rapidly, stirring, until thick.
  • Add chicken mixture, stirring well. Remove from heat and allow to cool 15 minutes.
  • Fill bottom pie shell with the chicken mixture.
  • Cover with top crust, seal and cut 2-3 slits in top crust.
  • Bake 20 minutes.

Reviews & Comments 7

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  • BBHappy 2 years ago
    My family loves, loves, loves this dish! Since we are not overly fond of celery, I substitute a 2oz jar of pimentos and add 1/2 tsp. poultry seasoning along with the rosemary and basil. Thanks so much for this recipe. Definitely five stars!
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  • poohbearlovesheavymetal 5 years ago
    I had to check this out just cuz of the name. Rosemary is a great addition to this traditional comfort food. I'll have to try it out.
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    " It was excellent "
    dutchie326 ate it and said...
    I made this yesterday and was asked for an encore this weekend. I gave it a five.
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    " It was excellent "
    dutchie326 ate it and said...
    very good and easy. I will let you know how it turns out.
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  • mavourneen 5 years ago
    Always looking for a good recipe for thighs - they are still relatively inexpensive.

    Thanks, hon!
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    " It was excellent "
    sharyl4 ate it and said...
    Sounds really good, as the weather is starting to change. Great comfort food. Thanks!!! :) :) :)
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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 329.6
    Total Fat: 16.1 g
    Cholesterol: 56.1 mg
    Sodium: 632.4 mg
    Total Carbs: 27.3 g
    Dietary Fiber: 1.9 g
    Protein: 18.0 g
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