Chicken Pot Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb boneless chicken meat, cut into 1-inch pieces
• 4 carrots, cut into 1/2-inch slices
• 2 cups chicken broth
• 4 tablespoons butter
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• salt & freshly ground black pepper
• 1 cup heavy cream or 1 cup half-and-half
• 2 cups frozen peas
• 2 pie crusts (frozen or from your favorite recipe)

Recipe

• 1 combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat.
• 2 simmer covered for 5 minutes, remove from heat and set aside.
• 3 in a separate saucepan, melt the butter over moderate heat.
• 4 add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix.
• 5 cook over moderate heat for 5 minutes, stirring frequently.
• 6 add the chicken broth mixture and stir until the sauce thickens.
• 7 add the cream and peas and stir for 2 minutes.
• 8 roll the pastry into 12 circles about 6 inches (15 cm) in diameter.
• 9 place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture.
• 10 top with the remaining dough and pinch the edges together, trimming off the excess with a knife.
• 11 cut 2 or 3 slits in the top of each and bake in a preheated 425°f (220°c) oven for 35 minutes, or until the crust is golden brown.