Serves: 6
Total Calories: 434

1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken or turkey broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 cup shelled fresh green peas*
1 cup diced carrot *
Pastry for Two-Crust Pie
TWO-CRUST PIE
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 5 tablespoons cold water

1. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat.
2. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots.
3. Heat oven to 425°.
4. Prepare Pastry. Roll two-thirds of the pastry into 13-inch square ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into
pastry-lined pan. Roll remaining pastry into
11-inch square. Fold pastry in half and cut slits near center so steam can escape. Place square over filling turn edges under the flute. Bake until golden brown, about 35 minutes.

1 SERVING: Calories 655 (Calories from Fat 385) Fat 43g (Saturated 14g) Cholesterol 65mg Sodium 1120mg Carbohydrates 45g (Dietary Fiber 3g) Protein 25g.

*1 package (10 ounces) frozen peas and carrots can be substituted for the fresh peas and carrots. Rinse with cold water to separate drain.

Nutritional Facts:

Serves: 6
Total Calories: 434
Calories from Fat: 239

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