Preheat oven to 425°. Melt butter in saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for stream. Foil wrap edges to keep from over-cooking. Bake for approximately 35 minutes or until golden brown.
- 1 pkg frozen peas and carrots *
- 1/3 cup butter
- 1/3 cup onion, chopped
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups chicken, cooked and cut-up (or 2 cans of canned chicken)
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 pie crusts (Pillsbury’s refrigerated pie dough works best)
This recipe can be made ahead and frozen/refrigerated.
*If you'd like, you can substitute the frozen peas and carrots for any vegetables (fresh or frozen)...Zucchini, green beans, corn, etc.