#1 Preheat oven to 375 degrees. #2 Add 2 tbsp of butter to a skillet and sauté 1/2 an onion until softened to it. Add peas and carrots and sprinkle flour over the pot. #3 Raise heat to medium and add chicken broth. Add chicken to pan and cook until sauce is thick, continuously stirring the mixture. Season with salt and pepper. #4 Place pastry square on baking sheet and spoon mixture into the center. Then wet the edges with your finger to seal. #5 Brush the tops of each pocket with melted butter and score the edges. #6 Bake until golden brown