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: heat oven to 425°f make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan. in 2-quart saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust. bake 30 to 40 minutes or until crust is golden brown. during last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving.