Ingredients:
1/3
cup butter
1/3
cup 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 cut-up cooked chicken or turkey
1
box (10 oz) frozen peas and carrots
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box...
Steps:
1
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.
2
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.
3
Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
4
Bake about 35 minutes or until golden brown....
Tips from the Betty Crocker Kitchens
tip 1
For a pretty finish to the crust, brush it with an egg wash (beat an egg with 1 tablespoon water) and sprinkle lightly with a coarse salt.
tip 2
Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
tip 3
For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
tip 4
To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and la... More +
tip 5
Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces (like broccoli or cauliflower) into smaller pieces so they blend more evenly in the sauce.
Nutrition:
562.1 Calories, 32.6g Total Fat, 20.3g Protein, 47.7g Total Carbohydrate, 4.0g Sugars Calories 562.1
Calories from Fat 390
Total Fat32.6g50%
Saturated Fat15.3g76%
Trans Fat5g
Cholesterol92.1mg31%
Sodium675.0mg28%
Potassium276.1mg8%
Total Carbohydrate47.7g16%
Dietary Fiber2.4g10%
Sugars4.0g
Protein20.3g
% Daily Value*:
Vitamin A110%
Vitamin C15%
Calcium5.50%
Iron10.30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
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