Ingredients1 h 25 m servings
- In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.
- For filling, melt butter in a large saucepan; stir in flour until smooth. Add cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. Bake at 350 degrees F for 1 hour or until vegetables are tender.
ReviewsRead all reviews 11
I would take the advice of the others and pre-cook the carrots and potatoes for 10 minutes. I thought I could cut the carrots very thin and the potatoes into small cubes, but some were cooked an...
This is what homemade pot pie should taste like. It has just enough sauce to hold the taste together without being soupy when you try to eat it like most frozen brands. The amounts worked perfec...
We really did enjoy this! I added mixed vegetables in place of the peas.It was very tasty, but it could use a little more sauce.It also took two hours baking time.I will probably make this again...
Used a premade pie crust, but other than that, did everything that recipe called for. Really tasty, definitely a "keeper"! Thanks for the recipe.
This was very good even though I had to make a few substitutions. I will definitely be making this one again. Thanks for a great meal idea!
The pot pie was wonderful! We didn't want to make as much as the recipe stated, so we reduced the amount by half/made the pot pie in a 1 qt. bowl. It made two full meals for the two of us! A mus...
Amazing recipe... i was looking for one that didn't have any cans in it and this was it! Only mod i made was I used shortening instead of butter for the crust.