Difficulty: Easy - for beginners
1 lb. boneless, skinless chicken breast - cubed
1 cup carrots, sliced
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
2/3 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp celery seed
3-1/4 cups chicken broth
1-1/3 cups milk
1 egg, separated
2 (9-inch) deep dish unbaked pie crusts
1. Preheat oven to 375°F
2. In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserve the liquid) and set aside.
3. In the saucepan over medium heat, melt the butter, add onions, cook until soft and translucent. Stir in flour, salt, pepper, and celery seed. Add enough broth to the reserved liquid to make 3-1/4 cups, and add to the saucepan. Add the milk, and simmer over medium-low heat until thick. Remove from heat and add to the chicken mixture and set aside.
4. Brush the inside of the bottom crust with the egg white and bake for 5 minutes. Remove from oven and put the chicken mixture into the bottom crust. Cover with the top crust and seal edges, and cut away excess dough. Make several small slits in the top crust to allow steam to escape. Brush top crust with egg white.
5. Place on a pizza pan (in case of spill overs) and bake in preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.