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1/3 cup butter or margarine
1/3 cup flour
3/4 cup chopped peeled onion
1/2 tsp salt
1/4 tsp ground black pepper
1 (14.5-oz.) can chicken broth
2/3 cup 2% milk
3 cups diced cooked chicken
3 cups frozen peas and carrots
1 (9-in.) double pie crust
Preheat oven to 425°F. Grease a 2-quart casserole dish.
Heat butter in a large saucepan over medium heat. When melted, whisk in flour and cook for 1 minute, whisking constantly. Add onion, salt and pepper and cook until onion is tender, about 4 minutes. While whisking, pour chicken broth and milk into pan in a slow, steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas and carrots, mix well and remove from heat.
Roll out a little over half of the pie crust and fit into the bottom and up the sides of prepared dish. Pour chicken mixture into crust. Roll out remaining crust and place over filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm.
Servings: 6
Preparation time: 15 minutes
Cooking time: 41 minutes
1/3 cup flour
3/4 cup chopped peeled onion
1/2 tsp salt
1/4 tsp ground black pepper
1 (14.5-oz.) can chicken broth
2/3 cup 2% milk
3 cups diced cooked chicken
3 cups frozen peas and carrots
1 (9-in.) double pie crust
Preheat oven to 425°F. Grease a 2-quart casserole dish.
Heat butter in a large saucepan over medium heat. When melted, whisk in flour and cook for 1 minute, whisking constantly. Add onion, salt and pepper and cook until onion is tender, about 4 minutes. While whisking, pour chicken broth and milk into pan in a slow, steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas and carrots, mix well and remove from heat.
Roll out a little over half of the pie crust and fit into the bottom and up the sides of prepared dish. Pour chicken mixture into crust. Roll out remaining crust and place over filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm.
Servings: 6
Preparation time: 15 minutes
Cooking time: 41 minutes
