Make putting this all-time favorite together a snap by purchasing a ready-to-use pie crust. It does take a little bit of time but my husband loves it.
1 can each peas, green beans, and carrots
1/3 cup butter or 1 stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onions
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
Pastry for 9-inch two-crust pie
Rinse canned veggies in cold water; drain. Melt butter in a 2-quart saucepan 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 for about 1 minute. Stir in chicken and peas and carrots; remove from heat.
Heat oven to 350 degrees.
Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased 9x13 square pan. Pour chicken mixture into pastry-lined pan.
Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
Bake about 35 minutes or until golden brown.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.