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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon unsalted butter |
1/2 yellow onion, diced |
1 tablespoon flour |
3/4 cup low-sodium chicken broth |
1 10-ounce box frozen peas and carrots |
1 3- to 4-pound store-bought rotisserie chicken, meat shredded |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as pillsbury) |
Directions:
1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat. Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.
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