Just Chicken Pie

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A chicken pie with no peas or carrots - by deena stovall, as printed in america's best lost recipes.

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Steps

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Adjust an oven rack to the middle position and heat the oven to 400 degrees.

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Cover a rimmed baking sheet with foil.

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Pat the chicken dry with paper towels and season with salt and pepper.

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Place on the prepared baking sheet , skin-side up , and roast 35 to 40 minutes.

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Let cool to room temperature , remove and discard the skin , and cut the meat from the bone and shred the chicken into 2-inch pieces.

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Reduce the oven temperature to 350 degrees.

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Melt the butter in a large saucepan over medium heat.

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Cook the celery until softened , about 5 minutes.

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Add the garlic and cook until fragrant , about 30 seconds.

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Stir in the flour and cook until it begins to brown , about 1 minute.

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Stir in the milk , broth , and zest and bring to a boil.

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Reduce the heat to low and simmer until thickened , about 5 minutes.

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Strain the sauce into a large bowl , discarding the vegetables.

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Stir in the chicken and scallions , and season to taste with salt and pepper.

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Let the filling cool until just warm ,.

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Ingredients

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chicken breasts, unsalted butter, celery rib, garlic cloves, all-purpose flour, evaporated milk, low sodium chicken broth, lemon zest, scallions, refrigerated pie crusts, sharp cheddar cheese, egg