Ingredients

• Cooked chicken - 2 cups, shredded
• Carrots - 1 cup, diced
• Peas - 1 cup
• Potatoes - 1 cup, diced
• Onion - 1, chopped
• Butter - ⅓ cup
• Flour - ⅓ cup
• Chicken broth - 1 ¾ cups
• Milk - ½ cup
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Pastry crust - 2 (for top and bottom)

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   In a saucepan, melt butter over medium heat. Add onions and cook until translucent.

3. 3.

   Stir in flour, salt, and pepper until well blended.

4. 4.

   Gradually stir in chicken broth and milk, cooking and stirring until thickened.

5. 5.

   Add chicken, carrots, peas, and potatoes to the sauce. Mix well.

6. 6.

   Place the bottom pastry crust into a pie pan. Pour the chicken mixture into the crust.

7. 7.

   Cover with the top crust, seal edges, and cut away excess pastry.

8. 8.

   Make several small slits in the top to allow steam to escape.

9. 9.

   Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and filling is bubbly.

10. 10.

    Let cool for 10 minutes before serving.

Nutritional Facts