2 cups cooked chicken or turkey - cubed or shredded
2 med. carrots - sliced 1/8 inch thick
1 cup frozen peas
1/2 cup sliced celery - sliced 1/8 inch thick
2 cups chicken broth - low fat okay
1/3 cup butter or margarine
1 med. onion - chopped
1/3 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
2/3 cup milk - low fat okay
2 pie crusts (9 inch) - un-cooked
1 Tb butter
Boil chicken, carrots, peas, and celery in chicken broth for 10 minutes.
Remove from heat.
Drain and reserve chicken broth. Set aside broth and vegetables.
Cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly add reserved broth and milk.
Simmer over medium-low heat until thick. Remove from heat. Set aside.
Place chicken and vegetables in one pie shell. Pour hot mixture into pie.
Place second pie shell over pie, fold over edges, pinch edges with fork, and prick holes in top.
Bake in 425 degree oven for 30-35 minutes.
Cool for 10 minutes before cutting.
Photo courtesy of eatchicken.com