Chicken Pot Pie
Source of Recipe
ww recipes
List of 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 Tbs (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
Recipe
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 425F (220C) oven for 35
minutes, or until the crust is golden brown. Serves 6.
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