Ingredients
- 1 box refrigerated pie crusts softened as directed on box
- 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 cups to 3cut-up cooked chicken
- 1 package frozen peas and carrots thawed, drained, 10 oz.
Servings: servings
Instructions
- Heat oven to 425. Remove 1 pie crust from pouch; roll into 13-inch square. Ease into ungreased 8-inch square (2-quart) glass baking dish.
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt, and pepper. Cook and stir 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 frozen vegetables. Pour mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. With a 1-inch cookie cutter, cut shapes in crust. Place crust over chicken mixture; seal and flute edges. Arrange cutouts on crust.
- Bake 35 to 40 minutes or until filling is bubbly and crust is golden brown.
Recipe Credits:
Betty Crocker-Lost Recipes
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