This is my version of a recipe I found online. I doubled it to make two pies, so shrink it back down if you don’t want two… but believe me, you’ll want both 😀

2 lbs. boneless skinless chicken breast of thighs

2 cups sliced carrots

2 cups frozen peas

1 cup celery

1 small chopped onion

2/3 cup butter

2/3 cup all-purpose flour

2 tsp. salt

3/4 tsp. black pepper

1/2 tsp. celery seed

4 cups chicken broth

1 1/3 cups milk

1 can cream of mushroom soup

4 9-in pie crusts (Pillsbury refrigerated crusts work great if you’re too lazy to make it from scratch like me!)

Preheat oven to 425 degrees F

In a pot, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. (this is going to be your chicken broth) Drain mixture and dice chicken.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly whisk in the broth, milk, and cream of mushroom. Simmer over medium-low heat until thick and smooth. Remove from heat and set aside.

Place the chicken mixture in bottom pie crusts. Pour the liquid mixture over to fill the pie pans. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.