Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
2 cooked potatoes
1 teasooon Dried Summer Savory
1/3 cup butter
1/3 cup chopped onion
1 clove chopped garlic
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
Peel, dice and cook potatoes for 15-20 minutes.
While the potatoes are cooking, in a saucepan, combine chicken, carrots, peas, and celery. Add broth to cover and boil for 15 minutes in chicken stock. Add summer savory.
When done, remove from heat, drain and set aside. Keep broth.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, chopped garlic. Slowly and gradually whisk in chicken broth and milk. Simmer over medium-low heat until thick. Add potatoes. Remove from heat and set aside.
Prepare a baking dish with the bottom pie crust.
Place the chicken mixture in bottom pie crust. Pour hot gravy mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.