1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
½ teaspoon Morton salt
1 cup carrots, sliced
1 cup frozen green peas
½ cup celery, sliced
⅓ cup onion, chopped
⅓ cup Kerrygold butter
⅓ cup Gold Medal flour, unbleached or all-purpose
¼ teaspoon pepper
¼ teaspoon celery seed
1¾ cups College Inn chicken broth
⅔ cup milk
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine the chicken, salt, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set broth aside.
Spray a 10 inch square baking dish, or a 9 inch deep dish pie pan, then pour the chicken mixture into the prepared dish.
Roll out the pie crust to fit the top of your baking dish. Place it over the chicken mixture and make several small slits to allow the steam to escape.
Bake in a preheated 425 degree F oven for 25 to 30 minutes, or until crust is golden brown and the filling is bubbly. Cool for approximately 10 minutes before serving.
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