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Recipe by Real Simple December 2005

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Antonis Achilleos

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat. Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

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Nutrition Facts

calcium 61.3mg; 697 calories; calories from fat 46%; carbohydrates 42.7g; cholesterol 143mg; fat 35.5g; fiber 3.3g; iron 4.3mg; protein 50.5mg; saturated fat 8.1g; sodium 680.2mg.
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