- 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
- 2 premade pastry crusts
This recipe makes 6 servings.
1. Rinse frozen peas and carrots in cold
water to separate; drain.
2. 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.
3. Heat oven to 425°.
4. Roll one of the pastry crusts into
13-inch square. Ease into ungreased square
pan, 9 ¥ 9 ¥ 2 inches. Pour chicken mixture
into pastry-lined pan.
5. Roll remaining pastry crust 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.
6. Bake about 35 minutes or until golden
brown.
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