Rinse frozen peas and carrots in cold water to
separate; drain and set aside.
Pre-heat oven to 425 degrees.
Melt butter in 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 1 minute. Stir in chicken and peas
and carrots; remove from heat.
Prepare pastry. Roll 2/3 of the pastry into a 13 inch square. Ease
into ungreased square 9 X 9 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 top of pastry. Turn edges of pastry under and flute.
Bake about 35 minutes or until golden brown and chicken filling is
bubbling.
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