– 2 (9-inch) unbaked refrigerated pie crusts
– 2 cups shredded cooked chicken
– ½ cup frozen peas
– ½ cup frozen corn
– 1 cup small diced yellow potatoes (no need to peel)
– 2 medium fresh carrots , peeled and diced
– 5 Tablespoons unsalted butter , divided
– ½ large yellow onion , chopped
– ⅓ cup all-purpose flour
– ¼ teaspoon celery seed
– ¾ teaspoon salt , plus more to taste
– ¼ teaspoon black pepper
– 1 ½ cups chicken broth (homemade or store-bought)
– ⅔ cup milk
– 1 egg mixed with 1 Tablespoon water for egg wash
Preheat oven to 400°F. Line bottom and sides of pie plate with unbaked pie crust and fill with chicken, peas and corn. Cook potatoes & corn and add to pie. Cook onions in melted butter until soft. Add more butter to pan with flour and seasonings. Slowly stir in chicken broth and milk. Cook until sauce is thickened.
Pour sauce into pie plate over the mixture of chicken and vegetables.