Chicken Dinner Pot Pie

Name: Chicken Dinner Pot Pie
Ingredients: pastry for a double-crust 9-inch pie; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon ground thyme; 1/2 cup chicken broth; 3/4 cup light cream or 3/4 cup heavy cream; 2 cups cubed cooked chicken; 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)

10 ingredients

15 steps

Ingredients

pastry for a double-crust 9-inch pie
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground thyme
1/2 cup chicken broth
3/4 cup light cream or 3/4 cup heavy cream
2 cups cubed cooked chicken
1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)

Directions

1

Heat oven to 425 degrees.
2

Prepare pastry, cut top into lattice strips.
3

(I use just a regular pie top with slits cut in it. It's quicker).
4

Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
5

Cook, stirring until mixture is smooth and bubbly.
6

Remove from heat.
7

Stir in chicken broth and cream.
8

Heat to boiling, stirring constantly.
9

Boil and stir for one minute.
10

Stir in chicken and vegetables.
11

Pour into pastry lined pie pan.
12

Cover with lattice top.
13

Cover edge with 2-3 inch strips of foil to prevent excessive browning.
14

Remove foil for the last 15 minutes of baking.
15

Bake for 35 to 40 or until crust is brown.