Chicken Pot Pie

Ingredients

• 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 half-and-half
• 2 cups frozen peas
• 2 pie crusts (frozen or from your favorite recipe)

Directions

1. 1

   Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat.

2. 2

   Simmer covered for 5 minutes, remove from heat and set aside.

3. 3

   In a separate saucepan, melt the butter over moderate heat.

4. 4

   Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix.

5. 5

   Cook over moderate heat for 5 minutes, stirring frequently.

6. 6

   Add the chicken broth mixture and stir until the sauce thickens.

7. 7

   Add the cream and peas and stir for 2 minutes.

8. 8

   Roll the pastry into 12 circles about 6 inches (15 cm) in diameter.

9. 9

   Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture.

10. 10

    Top with the remaining dough and pinch the edges together, trimming off the excess with a knife.

11. 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.