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1 pound skinless, boneless chicken breast halves - cubed
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper


1 cup flour
2 tsp. baking powder
½ tsp. ground sage
2 tbsp. butter (separate)
1/8 tsp. salt
1/3 cup milk


1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
½ tsp. celery seed
1/8 tsp. black pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 can (14oz) chicken broth

Preheat oven to 350°F.


In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.

Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.


In a large bowl, combine flour, baking powder, ground sage, salt, cold butter, and milk. Form into a ball, roll out.

Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.

Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.

Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.

Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

Submitted by: Blake Henry
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