Chicken Pot Pie - cooking recipe

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

Preparation

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\u00b0F (220\u00b0C) oven for 35 minutes, or until the crust is golden brown.