1/3 cup olive oil 1/3 cup flour
3/4 cup chopped peeled onion
14 1/2 oz can chicken broth
2/3 cup non-fat milk
3 cups diced cooked chicken
3 cups frozen peas and carrots
2 (9-in.) prepared pie crust
Preheat oven to 425°F. Grease a 2-quart casserole dish.
Cut chicken into bite size pieces and saute in a large pot till almost done then remove to a bowl and set aside. Add 1/3 cup olive oil, chopped onions, salt and pepper to the pot and cook over medium heat until onion is tender. Whisk in flour and cook for 1 minute, whisking constantly. Then whisk chicken broth and milk into pan in a slow, steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas and carrots, mix well and bring to a boil, then remove from heat. Line bottom of casserole dish with one half of pie crust then pour chicken mixture into crust. Take remaining crust and place over filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm.
Servings: 6
Preparation time: 15 minutes
Cooking time: 41 minutes