Directions
- 1In a pan on medium heat, cook diced chicken seasoned with salt and pepper in 1 tsp of olive oil.
- 2Once chicken is seared, remove it from the pan.
- 3In the same pan, use the other tsp of olive oil to cook all vegetables except the peas.
- 4Cook vegetables down until just about al dente, for 5-8 minutes.
- 5Add in seasonings (salt, pepper, celery seed, garlic powder) and stir.
- 6Add in butter and flour.
- 7Stir to make a roux and cook for a couple of minutes to remove the raw flour taste.
- 8Add in chicken bouillon and water to deglaze the bottom of the pan.
- 9Add in milk slowly, stirring continuously.
- 10Once well combined, add in peas and chicken, then stir.
- 11Place one pie crust in the bottom of a 450ml dish.
- 12Fill the dish with the chicken mixture.
- 13Top with the other pie crust.
- 14Seal the edges of the crusts.
- 15Poke holes in the top crust (using a knife).
- 16Brush the top with beaten egg.
- 17Cook at 425°F for 20 minutes.
- 18Reduce heat to 350°F and cook for another 5 minutes.
- 19Remove from oven and let cool for a few minutes before eating.
Ingredients
- pie crusts
- 2 tsp olive oil
- 0.5 chicken breast, diced
- 0.25 c celery
- 0.25 c onion
- 0.25 c carrot
- Salt
- Pepper
- 1 pinch celery seed
- 0.125 tsp salt
- 0.125 tsp pepper
- 1 tsp garlic powder
- 1 tbsp flour
- 1 tbsp butter
- 1 tsp chicken bouillon
- 0.125 c water
- 0.25 c frozen peas
- 0.75 c milk
- 1 egg beaten
Equipment
pan450ml dishknife
Tips
- Instead of cooking the chicken yourself, use a rotisserie chicken and shred some meat.
- Instead of cutting fresh vegetables, use a bag of mixed frozen vegetables.
- For the crust, use a pre-made crust from the store or make your own to fit the single portion.
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