chicken pie

Crust

(bottom and stripes)

 

2 cups all purpose flour

2 tsp sugar

1 tsp salt

1 stick of butter, chilled and cut into pieces

5-7 Tbsp cold Water

 

Stir together flour, sugar and salt in a medium bowl. Add in butter and rub it into the flour mixture with your fingertips, forming pieces no larger than a pea. Stir in 4 tbsp cold water with a fork, letting the dough come together. Add additional water until dough forms a rough ball (if it is very dry, you can add more water than directed in the recipe above; the amount can vary depending on the weather!). Wrap dough in plastic wrap, press down into a disc and chill until ready to use.

Pie filling

1 poundskinless, boneless chicken breast halves - cubed

1 cupsliced carrots
1 cupfrozen green peas
1/2 cupsliced celery
1/3 cupbutter
1/3 cupchopped onion
1/3 cup all-purpose flour
1/2 teaspoonsalt
1/4 teaspoonblack pepper
1/4 teaspooncelery seed
1 3/4 cupschicken broth
2/3 cupmilk
2 (9 inch) unbaked pie crusts

1.Preheat oven to 425 degrees F (220 degrees C.)

2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

 

3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.