Ingredients:
- 1 pound chicken breast, boneless and skinless and diced into cubes
- 1 3/4 cup chicken broth/stock
- 1 cup green peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 2/3 cup 2% milk
- 1/3 cup cannabutter
- 1/3 cup diced onion
- 1/3 cup flour
- 1/2 tsp. salt
- 1/4 tsp. crushed black pepper
- 1/4 tsp. celery seed
- 2 9-inch unbaked pie crusts
Directions:
First, preheat your oven to 385 degrees Fahrenheit (this is very important, any temperature over this will begin to diminish the cannabinoids). In a pan, combine the chicken pieces, peas, carrots and celery and add 1/3 cup water, cover and boil for 15 minutes over medium-high heat. After that, remove it from the heat and place in a strainer to drain. Now, in the same pan, cook the onions in butter (either cannabutter or regular butter) until they are soft and begin the become clear. Now, stir in the pepper, salt, flour, and celery seed, subsequently stirring in the chicken broth and milk (for added potency use canna milk). Simmer this over medium-low heat until the concoction begins to thicken (about 10 - 15 minutes). Next, place the pieces of diced chicken in the pie crusts in separate pans. Pour the heated mixture that you just made over the chicken and into the pie crust and pan. Cover this mixture with the alternate top crust and seal the edges, while trimming away and discarding excess dough. Use a butter knife to cut a half-dozen slits in the top to allow moisture and steam to escape. Place in the preheated oven of 385 Fahrenheit for 40 - 45 minutes, or until the pie is golden-brown on top. Take out and allow to cool for 10 minutes before saving. Enjoy!
