Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Reduced calorie margarine |
3 tablespoons | Flour |
½ teaspoon | Salt |
¼ teaspoon | Dried thyme |
⅛ teaspoon | Pepper |
¾ cup | Chicken broth |
¾ cup | Whipping cream |
2 cups | Cooked chicken or turkey cut into 1 inch pieces |
1 pack | 10 oz frozen peas & carrots |
\N \N | Pastry for 9\" 2 crust pie |
1 cup | Canned small whole onions |
1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
2. Stir in broth and whipping cream; heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken, peas and carrots, and onions.
3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and top with top crust. Bake 35-45 minutes, or until golden brown.