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Ingredients
- 1/2 cup butter or margarine
- 1/2 cup flour
- salt & pepper
- 3 cups chicken stock
- 1 1/2 cup carrots
- 1 can peas, drained
- 3 cups diced chicken or turkey
- 1 pie crust
Preparation
Step 1
Melt butter and combine flour. Add salt and pepper to taste. Dilute gradually with chicken stock. Cook until sauce thickens, stirring constantly.
Meanwhile, dice and cook carrots. Drain and mix in with sauce with drained peas and chicken. Mix well and season to taste.
Pour in 2 1/2 - 3 pints ovenproof dish and cover with a layer of pie dough. Make incisions in dough to allow steam to evaporate.
Bake 20 minutes in 425˚F (218˚C) until golden. Serve hot.