Measurements

• 1 cup 1
• 1/3 cup Butter
• 2 Carrots
• 2 cups cooked Chicken
• 2 cups Chicken Broth
• 1/3 cup Flour
• 1 cup Peas
• 1/2 tsp Pepper
• 2 Pie Crusts
• 1 tsp Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 425°F (220°C).
• In a large saucepan, melt the butter over medium heat.
• Add the diced onions and carrots, and cook until they are tender.
• Stir in the flour, salt, and pepper until well blended.
• Gradually stir in the chicken broth and milk, cooking and stirring until the mixture thickens and bubbles.
• Stir in the shredded chicken and peas.
• Remove from heat.
• Place one pie crust in a 9-inch pie plate.
• Pour the chicken mixture into the crust.
• Cover with the second pie crust, seal the edges, and cut away excess dough.
• Make several small slits in the top crust to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
• Let cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.