- 1 (10-ounce) package frozen peas and
carrots
- 1/3 cup butter or stick margarine
- 1/3 cup all-purpose flour
- 1/3 cup chopped onions
- 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
- Pastry for 9-inch Two-Crust Pie (see
recipe)
This recipe makes 6 servings.
Rinse frozen peas and carrots in cold water
to separate; drain.
Melt butter in 2-quart saucepan over medium
heat. Stir in flour, onion, salt and pepper.
Cook, stirring constantly, 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.
Heat oven to 425°.
Make pastry. Roll two-thirds of the pastry
into 13-inch square. Ease into ungreased
square pan, 9 ¥ 9 ¥ 2 inches. Pour chicken
mixture into pastry-lined pan.
Roll remaining pastry into 11-inch square.
Cut out designs with 1-inch cookie cutter.
Place square over chicken mixture. Arrange
cutouts on pastry. Turn edges of pastry
under and flute.
Bake about 35 minutes or until golden brown.
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