½cupall-purpose flour(for thickening - may need up to 3/4 cup)
4 ½cupschicken broth
seasonings to taste(poultry seasoning, celery seeds, bay leaves, salt, black pepper, garlic powder...)
¼cuphalf & half
Instructions:
Crust:
Make the 4 pie crusts (you'll need to double my crust recipe if you use it).
Preheat the oven to 375°.
Divide the pie crust into 2 balls. Return 1 ball to the fridge and roll the other one into a rectangle, large enough to fit the 10x15 baking dish.
Place the rectangle you rolled out in the bottom of the baking pan and pre-bake it for 7-9 minutes.
Remove from the oven and cool on a wire rack.
Filling:
Wash and chop the celery, onion, carrots, and the cooked chicken.
In a medium saucepan, melt the butter and add the celery, onion, and carrots and saute until they start to soften and the onions begin to turn translucent.
Add the chicken and other vegetables then sprinkle flour over the mixture until everything is well coated.
Cook for about a minute, then add the broth. Add the other seasonings and cook until it starts to thicken. Add the half & half and let it simmer until it begins to thicken again.
Assembly:
Roll the rest of the pie dough into a rectangle for the top crust.
Pour the filling into the prebaked crust, cover with the top pie crust, and poke several holes in the top crust (to allow venting).
Place on a baking sheet covered with foil (to catch the inevitable overflow) and bake for 25-30 minutes or until golden brown.
Notes:
Here is my pie crust recipe - it makes 2 9-inch crusts, so will need to be doubled.Make Ahead: The pie crust and the filling can be made up ahead of time, but wait to assemble the pie until time to bake it.