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
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Directions
- 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.
- 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.
- 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.
- 4
Bake about 35 minutes or until golden brown.
- 5
Enjoy 😋
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