Ingredients

• Boneless, skinless chicken breast halves – 1 pound. (Cubed)
• Salt – 1/2 teaspoon.
• Sliced carrots – 1 cup.
• Black pepper – 1/2 teaspoon.
• Frozen green peas – 1 cup.
• Celery seed – 1/2 teaspoon.
• Sliced celery – 1/2 cup.

• Chicken broth – 1 3/4 cups.
• Butter – 1/3 cup.
• Milk – 2/3 cup.
• Chopped onion – 1/3 cup.
• Unbaked pie crusts – 2 nos. (The size of each pie crust should be 9 inches).
• All purpose flour – 1/3 cup.

Cooking guidelines

You have to take a saucepan.

Add chicken, celery, peas and carrots in the pan.

Water should be added to cover.

The next step is to boil for 15 minutes.

It should be removed from heat.

Drain and set aside.

Bring the sauce back to the heat and pour butter.

Add onions and cook until it turns translucent and soft.

Then, celery seeds, pepper, salt and flour must be stirred in.

Stir in milk and chicken broth slowly.

You should simmer over medium low heat until thickened.

Take out from the heat and set aside.

The chicken pie crust should be placed in bottom pie crust.

Pour the hot liquid mixture over it.

You have to cover with top crust and seal edges.

The excess dough must be cut away.

In the top, small slits should be made and the steam must be allowed to escape.

It should be baked in the preheated oven for 30 to 35 minutes. (You must stop when the filling turns bubbly and pastry becomes golden brown).

Let it cool for 10 minutes before serving.