Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 (1 lb.) can peas and carrots, drained or 1 (10 oz.) pkg. frozen peas and carrots, cooked and drained; 1 (8 oz.) can small whole onions, drained; 2 c. cubed cooked chicken; 2 Tbsp. butter or margarine; 2 Tbsp. flour; 1 tsp. salt; 1/8 tsp. pepper; 1/8 tsp. ground thyme; 1/2 c. chicken broth; 1/2 c. light cream

10 ingredients

14 steps

Ingredients

1 (1 lb.) can peas and carrots, drained or 1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
1 (8 oz.) can small whole onions, drained
2 c. cubed cooked chicken
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1/2 c. chicken broth
1/2 c. light cream

Directions

1

Heat oven to 425°.
2

Roll out 2/3 of the pastry 1/8-inch thick. Fit into 9-inch pie pan.
3

Trim pastry, leaving 1 edge.
4

Roll remaining pastry 1/8-inch thick into rectangle, about 10 x 6-inch; cut into 12 strips, 1/2-inch wide.
5

Melt butter over low heat. Blend in flour, salt, pepper and thyme.
6

Cook over low heat, stirring, until mixture is smooth and bubbly.
7

Remove from heat. Stir in chicken broth and cream.
8

Heat to boiling, stirring constantly.
9

Boil 1 minute.
10

Stir in chicken and vegetables.
11

Pour into pastry-lined pie pan.
12

Place 7 strips of pastry across filling; arrange remaining strips crisscross fashion to make a lattice-type top.
13

Trim; turn edge of bottom crust over strips. Seal and flute.
14

Bake 35 to 40 minutes or until brown.