Chicken Dinner Pot Pie

Recipe by Windchime
READY IN: 1hr 10mins


  • pastry for a double-crust 9-inch pie
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 1
    teaspoon salt
  • 18
    teaspoon pepper
  • 18
    teaspoon ground thyme
  • 12
  • 34
    cup light cream or 3/4 cup heavy cream
  • 2
    cups cubed cooked chicken
  • 1
    (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)


  • Heat oven to 425 degrees.
  • Prepare pastry, cut top into lattice strips.
  • (I use just a regular pie top with slits cut in it. It's quicker).
  • Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
  • Cook, stirring until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in chicken broth and cream.
  • Heat to boiling, stirring constantly.
  • Boil and stir for one minute.
  • Stir in chicken and vegetables.
  • Pour into pastry lined pie pan.
  • Cover with lattice top.
  • Cover edge with 2-3 inch strips of foil to prevent excessive browning.
  • Remove foil for the last 15 minutes of baking.
  • Bake for 35 to 40 or until crust is brown.