In a
saucepan, combine chicken, carrots, peas, and celery. Add stock to cover
and boil for 15 minutes. Remove from heat, save stock for the sauce and set aside.
In the
saucepan over medium heat, cook onions in butter until soft and
translucent. Stir in flour, salt, and pepper. 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.
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