Ingredients

1/3 cup butter

1/3 cup all-purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

2/3 cup milk

2 1/2 to 3 cups cut-up cooked chicken or turkey

1 box (10 oz) frozen peas and carrots

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count) softened as directed on box

Directions

Step 1)In 2-quart saucepan melt butter over medium heat. Stir in flour onion salt and pepper. Cook stirring constantl until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Step 2)Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.

Step 3)Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.

Step 4)Bake about 35 minutes or until golden brown.

Step 5)Enjoy 😋

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