Title: Chicken Pot Pie #2
Categories: Main dish, Chicken
Yield: 6 servings
1 Pastry for a 2-crust 9"
-pie
2 tb Butter
2 tb Flour
1 ts Salt; +1/8 ts, divided
1/8 ts Pepper
1/8 ts Thyme
1/2 c Chicken broth (easy method
-boullion cube in 1/2 cup
-hot water)
1/2 c Light cream (I use half and
-half, I bet you can use
-milk though)
2 c Cubed chicken
1 lb Can peas and carrots;
-drained -OR-
10 oz Pkg frozen peas and carrots;
-cooked and drained
Heat oven to 425 F. Roll 2/3 of pastry for bottom crust and fit
into 9" pie pan. Roll remainder into a 10x6" rectangle and cut into
twelve 1/2" strips. Melt the butter in a large saucepan over low
heat. Blend in flour, salt, pepper, and thyme. Cook over low heat,
stirring until mixture is smooth and bubbly. Remove from heat. Stir
in chicken broth and cream. Heat to boiling, stirring constantly.
Boil and stir one minute. Stir in chicken and vegetables. Pour into
pastry lined pan. Place 7 strips of pastry across filling; arrange
remaining strips crisscross to make a lattice top. Trim. Turn edge
of bottom crust over strips. Seal and flute. Cover edge with 2 to
3" strip of foil to prevent excessive browning; remove foil last
15 minutes of baking. Bake 35 to 40 minutes or until golden brown.
You can actually put anything you want in this pie!
