| Rinse frozen peas & carrots in cold water to separate; drain. Heat margarine in 2 qt saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper. Cook stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425 degrees. Prepare pastry. Roll 2 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. Place square over filling. Turn edges under and flute. Bake about 35 minutes or until golden brown. 6 servings. A special thanks to a FamilyCorner.com community member
for this recipe. Thanks "Cherylpearl"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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