No bottom crust on this one
1 lb boneless skinless chicken breast halves, cubed
1 cup sliced carrots (I used frozen)
1 cup frozen green peas
1/2 cup sliced (small) celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed (i just used a pinch)
1 and 3/4 cups chicken broth
2/3 cup milk
1 9 inch unbaked pie crust (I thawed out a frozen premade)
Preheat oven to 425F
Spray 9x13 casserole dish with Pam and set aside.
In sauce pan combine chicken carrots and peas. Cook until Chicken just cooked through and carrots are starting to tender -- about 15 minutes. (the ice from frozen provides a perfect amount of moisture, if it gets too dry, just add a couple tablespoons of water). Remove from heat and pour mixture into sprayed casserole dish.
In same saucepan, over medium heat cook onions and celery in butter until soft and onions are translucent. Stir in flour, s&p, celery seed, and let cook until just starting to smell toasted and take on a browning. (3ish minutes) Slowly stir in chicken broth and milk, whisking continuously. Simmer over medium low heat until thickened. Add to chicken mixture in casserole dish and mix well to combine.
Take refridgerated/or thawed frozen premade pie shell. Flour board or counter top and fold it over on itself 4 times (This makes it super flaky). Reroll into rectangular shape to cover majority (doesn't have to fit perfect - I trimmed mine up so there was about an inch on either end uncovered and the crust was just centered) Cut vent holes in crust to allow steam to escape.
Bake for 30 to 35 minutes or until pastry is golden brown and filling bubbly. Let cool 10 minutes before serving.
