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Chicken Pot Pie

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READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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