1 hr 5 mins
1Preheat oven to 425⁰ F.
2Place one pastry crust into a 9-in. pie plate.
3In a large saucepan, combine the chicken, peas & carrots and celery. Cover with water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Drain well and place into prepared pie plate.
4Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onion, and sauté about 3-4 minutes or until translucent. Stir in the flour, salt and pepper. Slowly whisk in chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Pour hot broth mixture over chicken; top with remaining pastry crust. Seal the edges and make 6 slits to allow steam to escape.
5Bake for 30-35 minutes or until pastry crust is golden brown. Let stand for 10 minutes before serving.