Filling 1 pound free range skinless, boneless chicken breast 3 cups of chopped fresh nettles 1 cup sliced carrots 1 cup frozen green peas½ 1 cup sliced celery ⅓ cup butter ⅓ cup chopped onion ⅓ cup all-purpose flour½ 1 teaspoon salt¼ 1 teaspoon black pepper¼ 1 teaspoon celery seed 1 ¾cups chicken broth ⅔ cup milk
Preheat oven to 425 degrees F In a saucepan, combine chicken, nettles, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick and add to the veggie mix.
Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Make Your Own Pie Crust 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter, chilled and diced 1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour.Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Do the same for top crust.