這道熱騰騰的雞肉派原是要兩張派皮，

但老媽子家只有一張，所以勉強給它烤出。

少了張派皮，但不減其美味喔，

也比較沒負擔。

材料：

雞胸肉切大丁1 pound skinless, boneless chicken breast halves-cubed

胡蘿蔔丁1 cup cubed carrots

罐頭青豆1 cut green peas

西洋芹丁1/2 cup cubed celery

洋蔥丁1/2 cup chopped onion

奶油2 tablespoons butter

麵粉2 tablespoons all-purpose flour

鹽巴、胡椒salt and black pepper to taste

雞高湯1 can chicken broth

牛奶2/3 cup milk

冷凍派皮1 (9 inch) unbaked pie crust

做法：

1)In a saucepan combine chicken, carrot and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain and set aside.

大鍋將雞肉丁、胡蘿蔔丁、西洋芹丁加水煮滾約十五分，水濾乾備用。

2)In a pan cook onions in butter until soft.

將洋蔥以奶油炒香、炒軟。

3)Stir in flour, salt, pepper.

加入麵粉、鹽巴、胡椒粉調味。

 4)Add in chicken broth and milk, simmer until the liquid mixture is thicken.

加入雞高湯，牛奶，悶一下，讓醬汁稍稍收成濃稠狀。

5)Preheat the oven to 425.

烤箱預熱425度（華氏）

6)Place the chicken mixture in the bottom of pie crust, add in green peas，pour the hot liquid mixture over.

將雞肉蔬菜丁放入派皮中（派皮要提早退冰），加入青豆，淋入做好的白醬汁。

7)Bake in the oven for 30 to 35 minutes, or until the pastry is golden brown and filling is bubbly.

放入烤箱，烤個三十分至三十五分左右，視派皮是否轉金黃，派餡是否烤好。

Cool for 10 minutes, enjoy~

冷卻一下即可享用。