Ingredients
Scale
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cooked shredded chicken
- 2 cups frozen peas and carrots mix
- 2 refrigerated pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, sauté onions in butter until soft.
- Stir in flour, salt, and pepper until blended.
- Slowly whisk in broth and milk. Cook until thick.
- Add chicken and vegetables, stir well.
- Fill bottom crust with mixture in a 9-inch pie dish.
- Cover with top crust, seal edges, and cut slits.
- Bake for 30–35 minutes until golden. Let cool before serving.
- Prep Time: 15 minutes
- Additional Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: lunch
- Cuisine: American
Nutrition
- Calories: 414
- Sugar: 3
- Sodium: 639
- Fat: 26
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 41