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Categories:Viewed: 8 - Published at: 2 years ago
Ingredients
- 2 Tbsp. chopped onion
- 6 Tbsp. margarine
- 1/3 c. flour
- 1 tsp. salt
- 2 c. chicken broth
- 3 chicken breasts, boiled 1/2 hour, then diced
- 1 (10 oz.) pkg. peas and carrots, thawed
- 1/4 c. chopped pimento (optional)
- 2 pie crusts
Method
- In a large frypan, saute onion in margarine.
- Blend in flour and 1 teaspoon salt.
- Add broth and cook until thick and bubbly. Stir continuously.
- Add remaining ingredients and continue to heat.
- Pour into pastry lined 9-inch pan.
- Cover with top crust. Make slits in top crust to allow steam to vent while baking.
- May need to put foil on edges to prevent overbaking.
- Bake at 425° for 20 minutes.
