Ingredients
Method
Preparation
- Rinse the frozen peas and carrots under cold running water to separate. Drain in a colander.
- Peel the potatoes and cube them.
- Remove the chicken from the bones and skin, if needed, and cube.
- Chop the onion.
Directions
- Prepare the pie crust according to the recipe, rolling it large enough for a deep-dish pie plate, or rolling it into a 13-inch square for a square pan.
- Ease the bottom pastry into the ungreased pie plate or pan.
- Heat the butter in a 2-quart saucepan over medium-low heat until melted. Stir in the onion, flour, salt, and pepper. Cook, stirring constantly, until the mixture is bubbly.
- Stir in the broth and milk. Heat to a boil, stirring constantly. Boil for 1 minute. The mixture will thicken.
- Stir in the vegetables and chicken.
- Pour the chicken and vegetable mixture into the pastry-lined plate or pan. Top with the second crust, cutting slits or holes to vent. Turn the edges under and flute.
- Bake at 425°F (220°C) for 35 minutes, or until the crust is golden brown.
Nutrition
Notes
This works just as well with leftover turkey.
If you use fresh peas and carrots, steam them until al dente — not quite soft.
A whole cooked chicken yields about 3 cups of meat; extra chicken makes good chicken salad the next day.
Bake in a deep-dish pie plate or a 9x9x2-inch square pan.
If you use fresh peas and carrots, steam them until al dente — not quite soft.
A whole cooked chicken yields about 3 cups of meat; extra chicken makes good chicken salad the next day.
Bake in a deep-dish pie plate or a 9x9x2-inch square pan.