Add flour and cook for a few minutes until brown, then add chicken stock and milk. Cook slowly till thick, and then add cooked, cut chicken. Mix well and add potatoes, peas and carrots. Mix all thoroughly and pour into a Pillsbury pie crust, then top with another pie crust. Brush with egg wash or milk.
Bake at 425 degrees for 30 - 40 minutes.
Ingredients
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5 1/2 tablespoons butter
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1/3 cup chopped onion
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1/3 cup flour
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2/3 cup low-fat milk
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1 3/4 cups chicken stock made with Pastene brand chicken base
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3 chicken breasts, cooked
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1 cup potatoes, cubed, cooked al dente
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1/2 cup frozen peas
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1/2 carrots sliced
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