Cut chicken into 2 cm cubes, carrot into 1 cm cubes and finely chop onion; heat oven to 200 °C.

Ingredients

• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 500 gPie crust, deep dish, frozen, unbaked, made with enriched flour
• 180 gCarrots, raw
• 180 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 150 gOnions, raw
• 50 gButter, salted
• 50 gWheat flour, white, all-purpose, unenriched
• 500 gMilk, whole, 3.25% milkfat, with added vitamin D
• 250 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cut chicken into 2 cm cubes, carrot into 1 cm cubes and finely chop onion; heat oven to 200 °C.
2. Cook chicken, onion and carrot in butter at 165 °C for 8 minutes until chicken is opaque outside.
3. Stir in flour and cook it in butter for 1 minute.
4. Add milk, water, peas and salt; simmer at 90 °C for 8 minutes to a thick sauce and transfer it to a pie dish.
5. Cover filling with pastry, cut four steam vents and bake 30 minutes until golden.