2/3 cup of milk (whole or skim, as per preference)
2 pie crusts (9-inch each, unbaked)
Steps to Perfect Pie:
Preheat your oven to a warm 425°F (around 220°C.)
Grab a saucepan, and toss in chicken, carrots, peas, and celery. Add water, enough to immerse them, and let it boil for about 15 minutes. Once done, drain the water and keep the mixture aside.
Now, in the same saucepan, melt butter over medium heat. Sauté the onions until they’re translucent and tender. Gradually blend in the flour, salt, pepper, and celery seeds. Next, pour in the chicken broth and milk. Continue stirring, and let it simmer on a medium-low flame until it gets a thick texture. After that, take it off the heat.
Lay out the bottom pie crust on your baking dish. Evenly spread the chicken-veggie mixture over it. Then, pour over the rich, creamy sauce.
Cover it all up with the second pie crust. Seal the pie’s edges well, trimming off any extra crust. For that golden finish, carve out a few tiny slits on the top crust.
Pop it in the oven for about 30 to 35 minutes. Once you see a golden-brown crust and bubbly filling, you’re done! Let it cool for around 10 minutes and then, dive in!
Nutritional Info (per serving):
Calories: 412 | Protein: 18.4g | Carbohydrates: 30.4g | Fat: 23.9g | Cholesterol: 54.9mg | Sodium: 517mg
Closing Thought:
This pie is more than just a dish; it’s a comforting hug on a plate, perfect for family dinners or chilly evenings. Enjoy!