CHICKEN POT PIE

By dinachapman

Ingredients

• 1 lb. (450 g) boneless chicken meat, cut into 1-inch (2 cm) pieces
• 4 carrots, cut into 1/2-inch (1 cm) slices
• 2 cups (500 ml) chicken broth
• 4 Tbsp (60 ml) butter
• 1 cup (250 ml) sliced mushrooms
• 1 medium onion, chopped
• 1/2 tsp (2 ml) dried thyme
• 1/4 cup (60 ml) all-purpose flour
• Salt and freshly ground pepper to taste
• 1 cup (250 ml) heavy cream or half-and-half
• 2 cups (500 ml) frozen peas
• Pastry dough for 2 pie crusts, frozen or from your favorite recipe

Details

Servings 6

Preparation

Step 1

Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat. Simmer covered for 5 minutes, remove from heat and set aside. In a separate saucepan, melt the butter over moderate heat. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix. Cook over moderate heat for 5 minutes, stirring frequently. Add the chicken broth mixture and stir until the sauce thickens. Add the cream and peas and stir for 2 minutes.

Roll the pastry into 12 circles about 6 inches (15 cm) in diameter. Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture. Top with the remaining dough and pinch the edges together, trimming off the excess with a knife. Cut 2 or 3 slits in the top of each and bake in a preheated 425 degree (220C) oven for 35 minutes, or until the crust is golden brown.