Chicken Pot Pie

By Suesee50

Ingredients

• pastry for a double-crust 9-inch pie
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon tarragon
• 1/2 cup chicken broth
• 3/4 cup light cream or 3/4 cup heavy cream
• 2 cups cubed cooked chicken
• 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)

Preparation

Step 1

1 Heat oven to 425 degrees.

2 Prepare pastry, cut top into lattice strips.

3 (I use just a regular pie top with slits cut in it. It's quicker).

4 Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.

5 Cook, stirring until mixture is smooth and bubbly.

6 Remove from heat.

7 Stir in chicken broth and cream.

8 Heat to boiling, stirring constantly.

9 Boil and stir for one minute.

10 Stir in chicken and vegetables.

11 Pour into pastry lined pie pan.

12 Cover with top.

13 Cover edge with 2-3 inch strips of foil to prevent excessive browning.

14 Remove foil for the last 15 minutes of baking.

15 Bake for 35 to 40 or until crust is brown