Made from scratch









  • 1 lb skinless, boneless chicken breast halves - cubed

  • 1 cup sliced carrots

  • 1 cup frozen green peas

  • ½ cup sliced celery

  • ⅓ cup margarine

  • ⅓ cup chopped onions

  • ⅓ cup all-purpose flour

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp celery seed

  • 1¾ cup chicken broth

  • ⅔ cup soy milk

  • 2 9" unbaked pie crusts

  1. 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.

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

  3. 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.

  4. 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.




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Average user rating from: 1 user(s)

5.0   (1)

Kid friendly

Reviewed by eralbert706
October 27, 2015

My family enjoyed this, including my picky eaters. It was fast and quick. I used a bag of frozen mixed veggies which I boiled with the chicken. I used leftover chicken carrot soup for the broth. I put the meat and veggies into the prepared store bought crust, two crust, covered with the sauce, which was amazing and I had some square puff pastry in freezer so I layered that on top. Other than that I followed the directions, served 2 adults four kids and had no leftovers but no one is foraging for food. I've tried different recipes and this really was a true hit. Thanks for sharing.

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