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Ingredients
- 1 tablespoon unsalted butter; melted
- 1/2 yellow onion; diced
- 1 tablespoon flour
- 3/4 cup chicken broth
- 1 10 ounce box peas and carrots; frozen
- 1 3-4 pound rotisserie chicken; shredded
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 9 inch refrigerated piecrusts
Preparation
Step 1
Heat oven to 400°F. Melt the butter in a saucepan over medium heat. Add the
onion and cook for 3 minutes. Add the flour and cook, stirring constantly,
for 1 minute. Still stirring, slowly add the broth. Cook until thickened,
about 3 minutes. Add the peas and carrots, chicken, salt and pepper. Remove
from heat. Cut each piecrust in half to form 4 half-circles. Spoon the
chicken mixture over the bottom half of each half-circle, leaving a 1/2
inch border. Using your fingers, wet the border with water. Fold the top of
each crust over the chicken to form a quarter-circle. Press to seal. Make
three 1-inch slits in each top crust. Transfer to a baking sheet. Bake
until golden, 15 to 18 minutes.