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Ingredients
- One package frozen peas/carrots (10 oz)
- One can sliced potatoes (optional)
- 1/3 cup margarine/butter
- 1/3 cup flour
- 1/3 cup chopped onions
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 coup chicken broth
- 2/3 cup milk
- 2 1/2 -3 cups cut up chicken/turkey
- Pastry for 2-9 inch pie crusts
Preparation
Step 1
Rinse vegetables in cold water to separate; drain.
Heat margarine in 2 quart saucepan over medium heat until melted.
Stir in flour, onion, salt and pepper.
Cook, stirring constantly until bubbly; remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in chicken and vegetables/potatoes.
Heat over 425 degrees.
Prepare pastry and ease into ungreased 9X9X2 (any pan will do)
Pour chicken mixture into pastry lined pan.
Place second crust over top if desired and turn edges under and flute.
Bake about 35 minutes or until golden brown.