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1
Crust: This is for just a top crust.
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2
if you would like a top and bottom, double the recipe.
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3
Combine dry ingredients and cut in butter until it resembles small peas.
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4
Add milk all at one and stir just to moisten.
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5
Pour out onto a floured surface and knead about 8 times.
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6
Roll into desired shape, depending if you are using a round or square casserole dish.
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7
If you are making two crusts, make sure you roll the bottom one larger.
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8
Filling: Melt butter over low heat in a large saucepan.
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9
Stir in flour, chopped onions, salt and pepper.
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10
Cook until mixture is bubbly, stirring constantly.
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11
Remove from heat and whisk in broth and milk.
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12
Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
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13
(YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
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14
Add chicken and frozen peas and carrots into the mixture and combine.
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15
Remove from heat.
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16
Putting it together: Preheat oven to 425 degrees.
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17
Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
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18
Lay crust over mixture and press into the inside edges of dish.
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19
Make a couple slits in the center of crust with a sharp knife.
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20
If you are doing a top and bottom crust, crimp edges to seal.
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21
Bake for about 30 minutes, until golden brown.
