Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. rinse frozen peas and carrots in cold water to separate; drain. melt butter in 2-quart saucepan over medium heat. stir in flour, onion, salt and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in chicken and peas and carrots; remove from heat. roll one pastry to 12-inch circle. place in ungreased 9x9x2-inch pan. pour chicken mixture into pastry-lined pan. place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture. turn edges of pastry under and flute. bake about 35 minutes or until golden brown.

Target recipe: chop the chicken breasts in pieces. put oil in pan. put chicken in pan and season well with emeril's essence. saute the chicken until done, about 20 minutes. take chicken out of pan and put it in mixing bowl. add cream of chicken soup, mixed vegetables, and 1/2 can french-fried onion rings to the chicken. mix everything well. put pie crust in pie plate. pour the mixture onto the pie crust. bake at 350 degrees for 30 minutes. take out of oven, sprinkle the rest of the can of french-fried onion rings on top, then put it back in the oven for another 5 minutes.