Sauce pan – large enough to fit in your chicken and veg.
1poundboneless skinless chicken breasts
1cupcarrotssliced up small
1/2cupcelerychopped in small pieces
1gramweed Make sure you decarboxylate it first. A nice strain with citrus terpenes would go well with this dish!
1/3cupbutter ( regular butter)
1/3cup all-purpose flour
1 3/4cupchicken stock
1/3cupCannabutteruse this at the end to baste your pie! YUM!
2/3cupmilkwhole milk preferably
2X 9 inchpie crusts
Dice up your chicken into small cubes, set aside.
On the stove, in your saucepan, throw in all the veggies EXCEPT the onion. Add in your chicken. Cover with water, bring to a boil for 15 minutes. Remove from heat, strain and set aside.
In a frying pan on medium heat, place onion and butter together and cook until the onions are soft and see-through. Add in flour, salt, pepper, celery seed.
Add in broth and milk – let it thicken. Once thick, remove from heat.
Combine your frying pan mixture with your sauce pan mixture. Stir it up.
Grab your glass pie dish, line with parchment paper and place your bottom crust on the bottom. Spoon in your hot mixture and then place the top crust on top, sealing in the edges with a fork or pinching them with your finger. Get creative! Be sure you poke holes with a fork all around the pie's middle so it can breathe and steam.
** You could use access pie crust to create a marijuana leaf in the middle of your pie for fun too! **
Cook in the oven for about 30 minutes – or until the pie crust is nice and golden-brown.
Remember that delicious Cannabutter you made? Now you can brush it on top of the pie and let it sink inside for the best part!
Let cool slightly, cut up and serve! Gobble it down and maye there will be seconds!