Ingredients
- 1 recipe homemade pie dough, chilled (makes 2 crusts — one top, one bottom)
- 1 pound boneless, skinless chicken breasts
- ⅓ cup butter
- ½ cup celery, sliced
- ⅓ cup onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon celery seed
- ½ teaspoon garlic powder
- 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
- 1 cup milk
- 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 egg
- 1 tablespoon milk (for egg wash)
Steps
- Season chicken with salt and pepper. Add to a large saucepan, cover with water, and simmer until just cooked through. Remove to a plate and cool slightly before chopping into bite-size pieces. Reserve about 1¾ cups of the cooking water; discard the rest.
- Add onions, celery, and butter to the saucepan and cook a few minutes until soft and translucent. Stir in flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
- Stir in the chopped chicken and frozen vegetables.
- Preheat oven to 425°F.
- Roll out one pie dough on a lightly floured counter into a 12-inch circle and place in a 9-inch pie pan.
- Add the cooled filling. Roll out the second crust and place over the top. Seal and crimp the edges, then cut a small slit in the top crust to let steam escape.
- Whisk the egg with 1 tablespoon milk and brush a thin layer over the top crust.
- Bake 40–50 minutes, until the top crust is golden brown and filling is bubbly. Tent with foil if browning too quickly.
- Let rest at least 15–20 minutes before serving.
Yield
8 servings
Total Time
1 hour 30 minutes