*Ingredients:
°1lb bone-removed chicken breast - cube
°1 cup sliced carrot
°1 cup frozen green peas
°1/2 cup celery clip
°1/3 cup butter
°1/3 cup chopped onion
°1/3 cup multipurpose flour
°1/2 teaspoon salt
°1/4 teaspoon black pepper
°1/4 teaspoon celery seeds
°1 3/4 cup chicken broth
°2/3 cup milk
°2 (9 inches) unbaked pie peels
*Methods :
Preheat oven to 425 ° F (220 ° C)
In a saucepan, mix the chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain and set aside.
In the saucepan over medium heat, cook the onion in butter until soft and transparent. Stir in the flour, salt, pepper and celery seeds. Slowly stir the chicken and milk stock. Simmer over medium-low heat until thick. Remove from the heat and set aside.
Put the chicken mixture in the bottom pie crust. Pour the hot liquid mix. Cover with top crust, seal edges and excess dough cutting. Make several small cracks on top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden and the filling is champagne. Cool for 10 minutes before serving.
Enjoy !
