Recipe courtesy of Kelsey Nixon
Save Recipe Print
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
1 pie

Ingredients

Directions

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

2. 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. 

3. 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. 

4. 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. 

5. 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

Homemade Gravy

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Apple Pie

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword