Chicken Pot Pie

• 1 lb boneless chicken meat, cut into 1-inch pieces
• 4 carrots, cut into 1/2-inch slices
• 2 cups chicken broth
• 4 tablespoons butter
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• salt & freshly ground black pepper
• 1 cup heavy cream or 1 cup half-and-half
• 2 cups frozen peas
• 2 pie crusts (frozen or from your favorite recipe)

1. Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat.
2. Simmer covered for 5 minutes, remove from heat and set aside.
3. In a separate saucepan, melt the butter over moderate heat.
4. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix.
5. Cook over moderate heat for 5 minutes, stirring frequently.
6. Add the chicken broth mixture and stir until the sauce thickens.
7. Add the cream and peas and stir for 2 minutes.
8. Roll the pastry into 12 circles about 6 inches (15 cm) in diameter.
9. Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture.
10. Top with the remaining dough and pinch the edges together, trimming off the excess with a knife.
11. Cut 2 or 3 slits in the top of each and bake in a preheated 425u0b0F (220u0b0C) oven for 35 minutes, or until the crust is golden brown.

chicken meat, carrots, chicken broth, butter, mushrooms, onion, thyme, flour, salt, heavy cream, frozen peas, pie crusts

Taken from www.food.com/recipe/chicken-pot-pie-68214 (may not work)