Ingredients
2pie crusts,9 inches, unbaked
⅓cupbutter
½cupcelery,sliced
⅓cuponion,chopped
⅓cupflour
¾tspkosher salt
¼tspblack pepper
½tspcelery seed
1cupmilk
2cupschicken broth
2cupschicken breast,cooked and cut into ½-inch cubes
3carrots,diced
1cupgreen peas,frozen
½cupcorn
1large egg
2tbspwater
Preparation
Preheat oven to 375 degrees F and add the pie crust to the pie pan.
In a large skillet add the butter, celery and onions and cook on medium heat for 4 to 5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
Season with salt, pepper and celery seed before adding in the milk and broth slowly while mixing very well, keeping the mixture smooth. Simmer for 6 to 8 minutes until thickened.
Add the chicken, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.
