Ingredients

1 Lb. Cooked Chicken (chopped or Shredded
1 Cup Sliced Carrots
1/2 Cup Sliced Celery
1 Cup Frozen Green Peas
1/3 Cup Butter
1/3 Cup Chopped Onion
1/3 Cup Flour
1/2 Teas. Salt
1/4 Teas. Black Pepper
1/4 Teas. Celery Seed
1 3/4 Cup Chicken Broth
2/3 Cup Milk
1 Bx. Refrigerated Pie Crust (2crusts)
1 Egg

Instructions

Preheat oven to 425.
In a saucepan melt 2 Tbls. butter and saute onion,carrots,and celery until just soft. Add remaining butter and after it melts; Stir in flour, salt pepper and celery seed. Slowly add in chicken broth and mill. Simmer over medium-low heat,stirring ocassionally until thick and bubbly. Remove from heat and set aside.
Spray pie plate with oil and put one crust in bottom and fill with chicken and peas. Pour gravy mixture over chicken and cover with second crust. Brush with egg wash and make six slits with a sharp knife.
Bake for 30 to 35 minutes or until crust is golden brown.

Back To Top