Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic finely chopped
- 4 tablespoon butter
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ tsp pepper
- 1 can Progresso Chicken & Rice Soup
- ¾ cup half &half
- 2 cups chicken cooked and shredded or diced
- 1 ½ cups peas and carrots frozen
- 2 pie crusts store bought or homemade
- 1 egg
Instructions
Preheat oven to 400 degrees.
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In large pan heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender.
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Stir in flour, salt and pepper until well blended.
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Gradually stir in soup and half and half, cooking and stirring until bubbly and thickened.
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Stir in chicken and peas and carrots; mix with spoon to combine.
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Pour mixture in a 9x13 inch baking pan.
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Place pie crusts on top for an extra thick crust. On a lightly floured surface roll out dough to a 11x15 in rectangle.
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Place crust on top of filling and pinch the sides to the pan.
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Brush dough with egg wash.
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Bake for 30-35 minutes or until crust is golden brown.