Ingredients
⅓cupbutter
⅓cuponion,chopped
⅓cupall purpose flour
½tspsalt
¼tspground black pepper
¼tspcelery seed
1¾cupschicken broth
⅔cupmilk
2pie crusts,(9-inch), unbaked
1lbchicken breast,cubed, cooked
1cupcorn,canned
1cupgreen beans,canned
½cupcarrots,canned, sliced
Preparation
Preheat the oven to 425 degrees F.
Heat the butter in a saucepan over medium heat, then cook and stir the onion for 5 to 10 minutes until soft and translucent. Sprinkle the flour, salt, black pepper, and celery seed over the onion, then stir until coated.
Slowly pour the broth and milk over the onion mixture, stirring constantly. Bring the mixture to a simmer over medium-low heat and cook for about 10 minutes until thickened. Remove the saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill the crust with chicken, corn, green beans, and carrots. Pour the hot liquid mixture over the filling.
Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the oven for 30 to 35 minutes until crust is golden brown and filling is bubbling. Cool for 10 minutes.
Serve and enjoy!
