4 T. butter
1 med. onion, chopped
3 garlic cloves, minced
1/2 c. frozen green peas, thawed and drained
1/2 c. chopped carrots
1/4 c. flour
1 12 oz. can evaporated milk
1 c. chicken broth
1/2 c. dry sherry
1/4 t. black pepper
salt to taste
3 chicken breasts, boneless, skinless, cooked & chopped
3 T. parsley
1 t. thyme
1 refrigerated pie crust box (2 pie crusts)
1/2 c. chopped pecans
1/2 c. romano cheese grated
Melt butter in a skillet and saute onion and garlic til onionis golden.
Add flour and cook stirring constantly, gradually add the milk, broth and sherry.
Cook stirring for 5 mts. til thickened.
Add salt, pepper and other spices along with the peas and carrots and remove from heat.
Pour the mixture into a pan that has already been molded with one of the pie crusts.
Top with parmesan cheese and nuts.
Mold the other pie crust all around and fold edges under.
Bake at 425 for 40 mts. til golden brown