Ingredients
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1 lb boneless chicken meat, cut into 1-inch pieces
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4 carrots, cut into 1/2-inch slices
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2 cups chicken broth
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4 tablespoons butter
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1 cup sliced mushrooms
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1 medium onion, chopped
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1/2 teaspoon dried thyme
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1/4 cup all-purpose flour
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salt & freshly ground black pepper
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1 cup heavy cream or 1 cup half-and-half
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2 cups frozen peas
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2 pie crusts (frozen or from your favorite recipe)
Instructions
- 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.
- Roll the pastry into 12 circles about 6 inches (15 cm) in diameter.
- Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture.
- Top with the remaining dough and pinch the edges together, trimming off the excess with a knife.
- 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.