- 1 pound bag of frozen cubed chicken, thawed
- 1 cup chopped carrots
- 1/2 cup frozen green peas, with a 8 set aside
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 can of chicken broth
- 2/3 cup milk
- 3 (9 inch) unbaked pie crusts
- Decorate with green onion, carrots, & peas
Preheat oven to 425 degrees F (220 degrees C.)
Chop up celery and carrots. Place the chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the bunny face.
Roll out your pie crust. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish. If you want a bottom crust, place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Place the top crusts to the side.
Use the pie dough scraps to make the ears. Cut out ear shapes and place a popsicle stick on top. Add some scraps of dough on top of the popsicle stick and press along edges. Bake the ears for 10 minutes.
In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.
Place the chicken mixture in bottom pie crusts (or in empty souffle dish) and pour the flour/milk mixture over the top. Cover with the top crust and seal edges. Cut small holes in the top for the eyes and nose. Place in the oven for about 30 minutes, or until lightly brown.
Decorate with green onion for whiskers, peas for eyes and carrots for the nose. Place the bunny ear crusts in the back side.