1 lb (450 g) boneless chicken meat, cut into 1-inch (2 cm) pieces 4 carrots cut into 1/2-inch (1 cm) slices 2 cups (500 ml) chicken broth 4 Tbs (60 ml) butter 1 cup (250 ml) sliced mushrooms 1 medium onion, chopped 1/2 tsp (2 ml) dried thyme 1/4 cup (60 ml) all-purpose flour Salt and freshly ground pepper to taste 1 cup (250 ml) heavy cream or half-and-half 2 cups (500 ml) frozen peas Pastry dough for 2 pie crusts, frozen or from your favorite recipe 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. |
| CHICKEN POT PIE |