INGREDIENTS
1 pound of boneless, skinless chicken breasts, cubed
1/2 cup of butter
1/2 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery seed
1 3/4 cups of chicken broth
2/3 cup of milk
1 package of frozen mixed vegetables
2 ready-to-bake pie crusts
Directions:
1-Preheat your oven to 425°F. In a large skillet, cook the chicken until it’s no longer pink in the center. Remove from heat and set aside.
2-In the same skillet, melt the butter over medium heat. Add the flour, salt, black pepper, and celery seed, and whisk until well combined. Gradually add the chicken broth and milk, whisking constantly. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for 1-2 minutes.
3-Add the mixed vegetables and cooked chicken to the skillet, and stir until well combined. Pour the mixture into a 9-inch pie dish. Place the pie crusts over the top of the filling, trimming the edges and making slits in the top to allow steam to escape.
4-Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly. Serve and enjoy!