from Real Simple
1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
kosher salt and black pepper
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
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.
Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border.
This recipe could easily be adapted to make it a bit fancier. I would like to try it with rosemary roasted chicken and maple glazed sweet potatoes in place of the peas and carrots next time.
If making for children, you can cut each piecrust into thirds and to make smaller servings (they were quite filling!).
Hope you all have a great weekend! What's your favorite easy recipe?