Ingredients
Scale
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cooked chicken, shredded or cubed
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until it is translucent and soft.
- Stir in the flour, salt, black pepper, and celery seed. Cook for about 1 minute, stirring constantly, to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk. Continue to cook and stir until the mixture bubbles and becomes thick and smooth.
- Add the cooked chicken and the frozen vegetables to the sauce. Stir well to combine and remove the pan from the heat.
- Place one pie crust into the bottom of a 9-inch pie plate. Press it gently against the bottom and sides.
- Pour the chicken mixture into the crust-lined pie plate.
- Place the second pie crust on top of the filling. Trim the extra dough, pinch the edges to seal them, and flute the edges with your fingers or a fork.
- Cut several small slits in the top crust to allow steam to escape while baking.
- Bake for 30 to 35 minutes. The crust should be golden brown, and the filling should be bubbling. Let the pie sit for 10 minutes before slicing so the filling sets.
- Cook Time: 45 minutes