1/2 c butter (1 stick)1/3 c. flour
1 Tbsp chicken soup base (this is the KEY to this recipe! Use it instead of bouillon cubes... it is so much better .... richer flavor. You can find it in the same place you buy bouillon cubes. I like the "Better Than Bouillon" by Superior Touch. I have not touched bouillon cubes since I discovered this!!
1 Tbsp. minced onion
1/4 tsp pepper
1 3/4 c. milk
2/3 c. water
2 c. cubed, cooked chicken (I use leftover rotisserie chicken.... its the best!)
10 oz. frozen peas and carrots (or whatever you prefer)
2 Pillsbury refrigerated pie crust rolls. (2 come in the red box usually in the cookie dough section)
1. Set pie crust rolls out for 20 minutes.
2. Melt butter in medium saucepan. Whisk in flour. Add onion, soup base and pepper. Stir well. Slowly stir in milk and water. Cook over medium heat, stirring frequently, until mixture thickens.
3. Add chicken and vegetables.
4. Pour into 9x13 pan.
5. Unroll pie crusts and place over chicken mixture. It will take 1 1/2 crusts to cover the whole pan. I use cookie cutters to make cute shapes out of the remaining 1/2 crust to put on top. Cut small slits in crust.
6. Cook at 425 for 20 - 25 minutes
ENJOY!!
