- 1 pound skinless boneless chicken breast halves - cubed- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup chopped onion
- 2 cloves minced garlic
- 1/3 cup butter
- 4 (9 inch) Marie Callender's Pie Crusts
- 2 cans chicken broth
- 2/3 cup milk
- 1 egg white
- all-purpose flour, salt, pepper, garlic powder, poultry seasnoning
- Preheat oven to 425 degrees
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and add in 2 cans chicken broth. Boil for 15 minutes. Drain and reserve the soup.
- In a saucepan over medium heat, cook onions and garlic in butter
- Add 1/2 tsp salt, 1/4 tsp balck pepper, 1/4 tsp garlic powder, 1/2 tsp poultry seasoning
- Slowly stir in 1/3 cup all-purpose flour
- Slowly stir in 2/3 cup milk and 1 1/2 cup of reserved soup
- Simmer over medium-low heat until thick
- Mix in the chicken and veggie
- Bake two pie crusts about 10 minutes at 350 degrees
- Place the chicken mixture in the pie crusts
- Cover with top crusts, seal edges and brush with egg white
- Make several small slits on the top crust to allow steam to escape
- Bake in pre-heated oven for 25 to 30 minutes, or until pastry is golden brown
- Cool for 10 minutes before serving
(Tastey!)
