Sort ingredients
i3uller
QR Code
Listen
Pdf
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
Combine veggies in pot and cover with water and boil (I start with potatoes 5 min, then add cauliflower + 5min, then green beans, carrots, celery + 5min). Then add peas and corn, then remove from the heat and drain. Add to bowl with chicken if using.
Melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
Slowly stir in chicken broth and milk.
Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
Pour gravy over chicken and vegetables and toss to combine. Pour into pie crust.
Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Serve immediately and enjoy!