Ingredients
- 1 cup destroyed carrots
- 1 cup frozen green peas
- ½ cup slashed celery
- ⅓ cup margarine
- ⅓ cup slashed onion
- ⅓ cup regular baking flour
- A portion of a teaspoon of salt
- ¼ teaspoon dark pepper
- ¼ teaspoon celery seed
- 1 ¾ cup chicken stock
- ⅔ cup milk
- 2 (9-inch) no-heat pie outsides
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Cooking Tips:
Step 1:
Assemble every one of the fixings.
Step 2:
Join chicken, carrots, peas and celery in a pan. Add water to cover and heat to the point of boiling. Stew for 15 minutes, then eliminate from intensity and channel.
Step 3:
While the chicken is cooking, soften the margarine in one more pan over medium intensity. Add the onion and cook until delicate and clear, 5 to 7 minutes. Mix in flour, salt, pepper, and celery seed.
Step 4:
Gradually mix in chicken stock and milk. Decrease intensity to medium and stew until thickened, 5 to 10 minutes. Eliminate from intensity and put away.
Step 5:
Place the chicken and vegetables in the lower part of the pie outside layer. Pour hot fluid combination on top. Cover with the top outside layer, seal the edges, and trim off any abundance mixture. Make a few little cuts in the top covering to permit steam to get away.
Step 6:
Prepare in the preheated stove until the baked good is brilliant brown and the filling is effervescent, 30 to 35 minutes. Cool for 10 minutes prior to serving.
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