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  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 Tbs butter
1 cup sliced mushrooms
1 medium onion, chopped
1/2 tsp dried thyme
1/4 cup all-purpose flour
Salt and freshly ground pepper to taste
1 cup heavy cream or half-and-half
2 cups 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.

Roll the pastry into 12 circles about 6 inches 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 425F oven for 35 minutes, or until the crust is golden brown.

Yield: 6 Servings