Sent by Karen Rude



  • 1 pound skinless, boneless chicken breast halves 
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts (Karen recommends Pilsbury premade crusts)



Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.



Basically I boil the chicken, carrots and peas in chicken broth until the carrots are soft. I drain and save the broth. In the same pot I cook the onions, butter and then add the milk and broth. Then comes my adjustments. I add garlic (I try to remember to add when sautéing the onions), celery seed, ground mustard, nutmeg and parsley. I never measure but I did tonight and it was about a 1/4 tsp celery salt and parsley, and a full tsp of mustard and nutmeg. Then I add salt and pepper to taste and adjust anything if needed. Then I add the chicken and veggies into the sauce and then dump into the pie. Easy and very yummy!

I have a habit of making too much chicken and veggies so I add it to the sauce slowly to make sure it’s still juicy. I hate a non juicy pot pie!