Measurements

• 1 cup 1
• 1/3 cup Butter
• 2 Carrots
• 2 Celery stalks
• 2 cups cooked Chicken
• 2 cups Chicken Broth
• 1/3 cup Flour
• 2 tbsp fresh Parsley
• 1 sheet Pastry Dough
• 1 cup Peas
• 1/2 tsp Pepper
• 1 Pie Crust
• 1 tsp Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 425°F (220°C).
• In a large saucepan, melt the butter over medium heat.
• Add the diced onions, carrots, and celery.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the flour, salt, and pepper until well blended.
• Gradually stir in the chicken broth and milk.
• Cook, stirring constantly, until the mixture is thickened and bubbly.
• Stir in the shredded chicken, peas, and parsley.
• Remove from heat.
• Roll out the pastry dough and fit it into a pie dish.
• Pour the chicken mixture into the pie crust.
• Roll out the second sheet of pastry dough and place it over the filling.
• Trim, seal, and flute the edges.
• Cut slits in the top to allow steam to escape.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let it cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.