1 package (10oz) frozen peas/carrots
1 package Crust Pie (2 rolls inside)
1 stick butter
1/3 cup chopped onion
1/3 cup flour
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups chicken broth
2/3 cup milk
3 cups cooked chicken or turkey
1 white egg
Direction:
1. Rinse frozen peas/carrot in cold water to separate; drain leave aside.
2. 9 inches pie. Crust pie – fork press. (Can use 9 by 9 pan) aside.
3. Melt butter in large pan over med heat add onion for 2 to 3 minutes. Stir add flour, salt and pepper. Stir mixture is bubbly – add broth and milk. Heat to boiling add peas/carrot and chicken or turkey. Remove from heat.
4. Pour into pie crust. Add crust pie topping. White egg beat mix with little water. Brush topping and cut hole. Edge seal. Cover edge of pie with 2 or 3 inch strip of foil.
5. Bake about 35 minutes or until golden brown ((bake 30 minutes and take off foil remaining bake 5 to 7 minutes.))
Tips:
If doesn’t have crust pie can use crescent for only topping – no bottom pie only topping. Follow the direction ingredients and add crescent topping. White egg mixture beat with little water topping and cut hole. Bake for 20 minutes or until golden brown.
