posted by: Bri W.

prep:40 min (I think it is less) bake: 35 min *6 servings

1 pkg (10oz) frozen peas and carrots
1/3 C. butter or stick margarine
1/3 C. A-P flour
1/3 C. chopped onion
1/2 t salt
1/4 t pepper
1 3/4 C. chicken broth
2/3 C. milk
1 1/2-3 cups cut-up cooked chicken or turkey
two 9" refrigerated pie crusts.

1. Rinse peas and carrots in cold water to separate; drain.
2. Melt butter in 2-qt saucepan over med heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixtrue is bubbly; remove from heat. Stir in broht and milk. Heat to boling, stirring constatnly. Boil and stir 1 min. Stir in chicken andpeas and carrots; remove fromheat.
3. Heat oven to 425*.
4. Roll one pastry out and place into 9" baking dish. Pour chicken mixture into pastry lined pan. Roll out remaining crust and make cut-outs in the center. Place crust over chicken filling; arrange cut-outs on top. Turn edges of pastry under and flute...(pinch edges together Ü)
5. Bake about 35 min or until golden brown.



Brian and Becca said...

mmm....can't wait to try it!!!