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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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) |
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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