Preparation Time: 30 minutes

Cook Time: 45 minutes

Cut: Boneless chicken


2 Tbsp (30 ml) canola oil, divided
2 lbs (1000 g) boneless, skinless chicken breasts, or thighs (about 4 breasts or 8 thighs) cut in to ½” cubes
1 tsp (5 ml) salt (or to taste)
1 tsp (5 ml) pepper (or to taste)
1 onion, chopped (about 1 cup)
2 cloves garlic, minced
3 stalks celery, trimmed and chopped
2 cups (500 ml) frozen peas and carrots
4 Tbsp (60 ml) butter
1/4 cup (60 ml) flour
1 ½ cups (375 ml) chicken broth
1/2 cup (125 ml) whipping cream or milk
1 Tbsp (15 ml) poultry seasoning
1 large frozen prepared pie crust (thawed), or homemade rolled out
1 egg, beaten


Heat 1 Tbsp of the oil in a 13” cast iron (or other heavy oven proof pan), over medium high heat. Add chicken, season with salt and pepper. Cook until golden brown and no longer pink inside. Remove chicken from pan and set aside.

Preheat oven to 400F.

Add remaining 1 Tbsp of oil to pan, add onion and garlic and sauté one minute. Add celery and continue to sauté until onions are translucent, about 3 minutes. Add the frozen peas and carrot and continue to cook another 3 minutes.

Add butter and allow to melt. Sprinkle flour evenly over vegetables and melted butter, and quickly stir to avoid lumps. Pour in chicken broth and cream, add poultry seasoning, stir well to combine.

Add chicken back into pan and stir to combine. Bring chicken vegetable mixture to a boil. Remove pan from heat and adjust salt and pepper to taste. Allow pan to cool until you can touch the sides of the pan.

Place pie crust over the chicken mixture and carefully seal along skillet edges using your fingers. Brush pastry with beaten egg and cut 4 slits in the top to release steam.

Bake for 25-30 minutes, or until pastry is golden brown.