Rinse frozen peas, carrots, drain. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, onion, salt, pepper. Cook stirring constantly until mixture is bubbly, remove from heat stir in broth and milk. Heat to boiling, stir constantly. Boil 1 minute, stir in vegetables and chicken. Heat oven to 425. Prepare pastry. Place a pie crust in pie pan pour chicken mixture in crust. Place remaining crust over the top and pinch the edge, turn under and flute. Bake approx. 35 minutes or until golden
brown. |
