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: preheat the oven to 425 degrees. in a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents. place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden. let sit for 5 minutes, then cut into wedges and serve. note: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.