Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.
458.69 calories; 20.58 g protein; 32.35 g carbohydrates; 3 g dietary-fiber; 2.38 g sugars; 27.49 g fat; 10.06 g saturated-fat; 64.52 mg cholesterol; 1658.95 IU vitamin-a-iu; 10.48 mg niacin-equivalents; 0.22 mg vitamin-b6; 3.31 mg vitamin-c; 66.71 mcg folate; 50.05 mg calcium; 2.42 mg iron; 31.05 mg magnesium; 267.49 mg potassium; 612.09 mg sodium; 0.26 mg thiamin; 247.45 calories-from-fat; 28 percent-of-calories-from-carbs; 53 percent-of-calories-from-fat; 17 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat
I made this using 1 1/2 cooked chicken breasts I had left over. I used frozen corn beans and peas. (a great way to use up those partial bags of frozen veggies) I don't buy canned carrots so I used 3 fresh carrots diced and sauteed with the onion. (some diced celery would be a good addition to this too - next time) The method is fine as written or you can make the sauce and add everything to the sauce pan stir it up and then into the pie shell. Thanks!
This was fantastic! I made the following changes and it was excellent though I'm sure it would've been good anyway. First I used fresh green beans and carrots and frozen corn instead of canned and added chopped celery and minced garlic. Also I prebaked the bottom crust about 5 minutes to make sure it would cook thoroughly and not get too soggy. Finally I just cooked everything in one pot before pouring it into the crust instead of adding the chicken and veggies to the crust and then pouring the liquid over them. I disagree with another reviewer about it being dry; it could've been because of my slight changes but my husband and I thought the amount of gravy was perfect!