1 lb skinless, boneless chicken breast halves, cut into ½" cubes
1 c sliced carrots
1 c frozen green peas
½ c sliced celery
⅓ c chopped onion
⅓ c butter
⅓ c flour
½ t salt
¼ t pepper
1 ¾ c chicken broth
⅔ c milk
2 unbaked pie crusts
Preheat oven to 425
In saucepan, combine chicken, carrots, peas, & celery. Add water to cover and boil 15 mins.
Remove from heat. Drain. Set aside.
In saucepan, cook onions in butter until translucent and soft.
Stir in four, salt, & pepper.
Slowly stir in broth and milk.
Simmer, stirring frequently, until thickened.
Put 1 crust in 9 inch pie plate.
Add chicken mixture.
Pour sauce over chicken.
Cover with crust. Add slits in a pretty decoration to top.
Bake 25-35 mins, or until golden brown.
*I substituted 2 ½ c mixed veggies for carrots, peas, & celery.
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