1 to 1 1/2poundsboneless skinless chicken breastscooked and cut into bite-sized pieces
1cupchicken broth
1 1/2cupsmilk
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
3tablespoonsbutter
1/2onionchopped
2celery stalkschopped
1/3cupall-purpose flour
2cupsfrozen mixed vegetablesthawed
1/2teaspoondried parsley
1/2teaspoondried thyme
1egglightly beaten
unbaked pie crust doughone recipe of this crust is what I use, any dough for 2 9? crusts will work
Instructions
Preheat oven to 400 degrees F. Melt butter in a medium saucepan over medium heat. Add celery and onion. Saute until onion is translucent and celery is tender, about 5 minutes. Add flour and mix well. Cook and stir about 1 minute. Gradually stir in broth and milk, stirring very well between additions to avoid lumps. Bring sauce to a boil. Reduce heat and simmer until thickened.
Line a 2-quart baking dish with pie crust. Mix together chicken, veggies, and sauce. Pour into crust. Top with remaining pie crust and flute edges. Cut small slits in dough to vent steam. Brush top with egg and bake at 400 degrees F for about 30 to 35 minutes, or until crust is golden brown Let cool for about 10 minutes before serving.