Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2/3 cup cold butter or margarine

  3. 6 tablespoons cold water


  5. 3 tablespoons butter or margarine

  6. 3 tablespoons all-purpose flour

  7. 1 cup half-and-half cream

  8. 1/2 cup chicken broth

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon dried thyme

  11. 1/4 teaspoon pepper

  12. 2 1/2 cups cubed cooked chicken

  13. 2 cups fresh or frozen peas

  14. 2 medium potatoes, cut into 1/2 inch cubes

  15. 3 medium carrots, thinly sliced

  16. 1/4 cup chopped onion

  17. 1 teaspoon milk

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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