**Makes 2 - 9" rounds**
1 lb chicken breast, cubed
1 cup sliced carrots
1 cup frozen green peas
1 cup peeled and cubed potatoes
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
2 cans chicken broth, divided
2/3 cup milk
2 (9 inch) unbaked pie crust
ASSEMBLY
Combine cubed chicken, carrots, peas, potatoes, and celery in a saucepan. Add chicken broth (saving 1 3/4 up for later) to cover chicken and vegetables. Boil for 15 minutes. Remove from heat, drain and set aside. In another saucepan over medium heat cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in remaining 1 3/4 cup chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place chicken mixture in bottom pie crust. Pour sauce mixture over chicken mixture. Cover with top pie crust, seal edges, and cut away excess dough. Wrap in foil, cool in refrigerator, and freeze.
COOKING INSTRUCTIONS
Thaw overnight in the refrigerator. Make several small slits in the top crust. Bake at 425 for 30-35 minutes until pastry is golden brown. You may need to cover the outside crust edges with foil if they start browning too soon.
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So this one takes forever! You have to keep in mind that you are making a top and bottom pie crust for 14 pans...that means 28 pie crusts. It took me a about 15 lbs. flour and two tubs of shortning. I also found that the filling didn't make enough to fill all the pie shells. I made approximately 1.5 times more. So instead of 7 full receipes it was more like 11 full receipes of filling. The sauces is okay, if it's still hot when you put it in. If it has already cooled it's harder to make it go as far. I think I ended up makeing a little extra of that too, I think I made about 9 full receipes of the gravy. It's not bad if you plan to do a few pies a day, but it will take you more than one day to do them all. They also don't freeze well with something on top of it. I found I had to freeze them first before I could put something on top of it. But we cooked ours the night of the swap and loved it!
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