Ingredients:
- 1/3 cup butter
- 1/3 cup Gold Medal™ All-Purpose Flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups cooked chicken or turkey, diced
- 1 box (10 oz) frozen peas and carrots
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as per package instructions
Steps:
- In a 2-quart saucepan, melt the butter over medium heat. Stir in the flour, chopped onion, salt, and pepper. Cook, whisking constantly until the mixture becomes bubbly. Remove from heat. Stir in the chicken broth and milk. Heat the mixture to boiling, stirring constantly. Boil and stir for 1 minute. Add the diced chicken (or turkey) and frozen peas and carrots, then remove from heat.
- Preheat the oven to 425°F. Roll out one pie crust into a 13-inch square. Gently place it into an ungreased 9-inch (2-quart) glass baking dish. Pour the chicken mixture into the crust-lined dish.
- Roll out the remaining pie crust into an 11-inch square. Cut out designs using a 1-inch cookie cutter. Place the square over the chicken mixture in the baking dish. Arrange the cutouts on top of the crust. Fold the edges of the pie crust under and flute the edge.
- Bake for about 35 minutes or until the crust is golden brown.