Ingredients :
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 . 3/4 cup chicken broth
- 2/3 cup milk
- 10 oz frozen peas and carrots
- 2 to 3 cups cooked chopped chicken
- 1 package pie crusts thawed according to directions
Method :
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Place over chicken mixture. Turn edges of pie crust under; flute edge and put a few slits on top.
- Bake about 35 minutes or until golden brown.
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