Total Time
Prep 10 mins
Cook 35 mins

Ingredients Nutrition


  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 425°F (220°C) oven for 35 minutes, or until the crust is golden brown.
Most Helpful

I love chicken pot pie - it is my one of my favorite comfort foods!!! This recipe is definitely going to my comfort food file! Very good, easy to make & I love that it does not call for canned soup. I added one diced potato with the chicken & carrot - just because I wanted some potato - it was delicious! Thanks for sharing this recipe

QueenBee49444 January 24, 2011

Oops I forgot my comments! this was very good, changed nothing, my son very much liked it, I gave a tiny bit to the baby and she ate it too! thanks Mimi

Tahiti March 19, 2005

I made this for St. Patrick's day dinner - it was really good! The flavor was excellent. I took Rushed 4 Time's suggestion in her review and added a few extra spices - some poultry seasoning and parsley and more salt and thyme than it called for. It turned out really good. The only thing was the overall cook & prep time was about 1.5 hours instead of 45 minutes - about 50 - 60 minutes pre-oven and 35 mins in the oven. Really good though - I'd make it again!

Chef Leslie March 18, 2005