A tasty chicken pie produced using scratch with carrots, peas and celery
Fixings
1 pound skinless, boneless chicken bosom parts - cubed
1 container cut carrots
1 container solidified green peas
1/2 container cut celery
1/3 container margarine
1/3 container slashed onion
1/3 container universally handy flour
1/2 teaspoon salt
1/4 teaspoon dark pepper
1/4 teaspoon celery seed
1 3/4 containers chicken juices
2/3 container drain
2 (9 inch) unbaked pie outsides
Add all fixings to list
Bearings
Preheat broiler to 425 degrees F (220 degrees C.)
In a pan, join chicken, carrots, peas, and celery. Add water to cover and bubble for 15 minutes. Expel from warmth, deplete and put aside.
In the pan over medium warmth, cook onions in margarine until delicate and translucent. Mix in flour, salt, pepper, and celery seed. Gradually mix in chicken stock and drain. Stew over medium-low warmth until thick. Expel from warmth and put aside.
Place the chicken blend in base pie outside. Pour hot fluid blend over. Cover with top hull, seal edges, and remove abundance batter. Make a few little openings in the best to enable steam to get away.
Heat in the preheated stove for 30 to 35 minutes, or until the point when baked good is brilliant dark colored and filling is bubbly. Cool for 10 minutes before serving.
Prep
20 m
Cook
50 m
Prepared In
1 h 10 m
