1 pound skinless, boneless chicken breast halves - cubed
500gm of frozen mixed veges
1/2 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
2 teaspoon salt
1 teaspoon black pepper
1 tsp garlic powder (optional)
3 cups chicken broth (I used water + chicken stock cubes)
1 1/3 cup milk
2 (9 inch) unbaked pie crust
Preheat oven to 375 degrees F (190 degrees C.)
In the saucepan over medium heat, cook onions in butter until soft and translucent. Add chicken, cook it until slightly brown. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Add mixed veges and celery. Simmer over medium-low heat until thick. Remove from heat and set aside.
Cover the pie dish with bottom crust. Pour hot liquid mixture into pie dish. Cover with top crust, seal edges, and cut away excess dough. Make several small slits on 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.