Tuesday, April 6, 2010

Chicken Pot Pie


Chicken Pot Pie

2 9-inch pie crusts
2 tablespoons butter
2 tablespoons flour
1 tsp salt
pepper
thyme
1/2 cup chicken or vegetable broth
1/2 cup cream (I used milk, worked fine)
1/2 cup or so white wine
2 cups cooked chicken, cut into chunks
3/4 cup frozen peas
1 onion, chopped
1 carrot, sliced
couple cloves chopped garlic
some more thyme, because thyme is awesome

Heat oven to 425.

Melt butter over low heat. Blend in flour, salt, pepper, and a little thyme. Cook over low until it's a nice light roux. Stir in broth, cream, and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Saute the onion, carrot, and garlic until soft. Throw in salt, pepper, and thyme as you like. Add to the sauce with the peas and chicken. Pour into the pie shell and cover with the other crust. Cut a couple vents in the top. Put some foil over the edges to keep them from burning. Bake 35 to 40 minutes, until golden brown.

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