- Servings: 4-6
- Prep Time: 20 min.
- Cook Time: 45-60min
- Total Time: 1 1/2 hr
Ingredients:
| 2 | Chicken Breasts Cut Up Small & Browned. |
| (can Use Breast Strips-1pkg) | |
| 2 cans | Peas & Carrots, drained |
| 1 can | Campbells Chicken Broth |
| 1 | Med. Whole Onion, finely chopped |
| ½ cup | Celery Finely Chopped or 3 Tbsp Celery Seed |
| ½ cup | Flour |
| ¼c | Butter |
| 1 cup | Milk, add as needed |
| 1 box | Pillsbury Ready Made Pie Crusts |
Directions:
Spray inside of casserole dish with non-stick spray.Roll out pie crust dough into 3 qt. casserole dish. Take a fork and poke all along the bottom and sides. As this helps even heat distribution, and easy release from dish.Preheat oven to 350 degrees. Brown chicken Breast pieces, drain; set aside.
In a 2 1/2 qt pot put butter,onion and celery.On medium heat. When butter is melted,add flour until is like a paste. Add can of chicken broth, stirring until bubbly. Alternately adding milk as needed for thickness. when is becoming thick add chicken and peas & Carrots. Careful stirring constantly not to scorch the bottom. When is to desired consistencey, Pour into casserole dish. Place 2nd pie crust over dish pinching together seems, just like a pie.Take fork and poke the top all around. Bake at 350 for 45min-1hr. Or until top is golden brown.
