“So easy and so good.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425°F.
  2. Rinse frozen peas and carrots in cold water to separate; drain.
  3. Melt butter in 2-quart saucepan over medium heat.
  4. Stir in flour, onion, salt and pepper.
  5. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  6. Stir in broth and milk.
  7. Heat to boiling, stirring constantly.
  8. Boil and stir 1 minute.
  9. Stir in chicken and peas and carrots; remove from heat.
  10. Roll one pastry to 12-inch circle.
  11. Place in ungreased 9x9x2-inch pan.
  12. Pour chicken mixture into pastry-lined pan.
  13. Place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture.
  14. Turn edges of pastry under and flute.
  15. Bake about 35 minutes or until golden brown.

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