- 2 (nine-inch) unbaked pie crusts, divided
- 1 Tablespoon canola oil
- 1 Pound skinless, boneless chicken breast halves, cubed
- Salt, to taste, for chicken
- Pepper, to taste, for chicken
- 3 carrots, sliced
- 1/2 Cup celery, sliced
- 2 medium potatoes, cubed in one-half-inch cubes
- 1 Cup frozen green peas
- 1/3 Cup chopped onion
- 1/3 Cup butter
- 1/3 Cup all-purpose flour
- 3/4 Teaspoons salt
- 1/4 Teaspoon black pepper
- 1/2 Teaspoon celery seed
- 2 Cups chicken broth
- 1 Cup milk
- Egg wash
- 2 Tablespoons water
Preheat oven to 375 degrees F.
Spray a pie pan with baking spray and line the pan with half of your pie crust.
In a saucepan, add a tablespoon of canola oil and the chicken. Season with salt and pepper. Cook on medium-high until cooked through on both sides, 3-5 minutes. Remove chicken to a large bowl and add the carrots, celery, and potatoes to the pan. Once those have fully cooked through, add the chicken back in, and add in the frozen peas.
Add onions to a separate pan with butter. Cook until the onions are 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 the pan from heat and set aside.
Put the chicken and vegetables in pie pan. Pour the chicken stock and milk mixture over the filling. Cover with top crust, seal edges, and tuck the crust under to seal. Cut some small slits in the top of the pie crust. Brush with egg wash. Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10-15 minutes before serving.