Ingredients
3
tablespoons butter
1 1/2
cups frozen mixed vegetables
3
tablespoons Gold Medal™ all-purpose flour
1
cup Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups diced cooked chicken breast
2
tablespoons heavy whipping cream
1
teaspoon salt
1
teaspoon pepper
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 400°F.
In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
Bake about 15 minutes or until golden brown.
