Chicken Pot Pie

At the stove

Make the recipe

1. Preheat oven to 425°F (220°C). Place potatoes and carrots in a large pan, add water to cover ring to a boil.
2. Reduce heat; cover and cook 8-10 minutes or until vegetables are tender. Drain.
3. In a skillet, heat the butter over medium-high heat. Add onion and cook, stirring, until tender.
4. Stir in flour, salt, thyme, and pepper until blended.
5. Gradually stir in the chicken broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thick.
6. Stir in the chicken, peas, and cooked potato-carrot mixture. Remove from heat.
7. Roll the pastry for two 9-inch pies. Fill with the chicken mixture, place top pastry over filling, and cut slits.
8. Bake 35-40 minutes or until the crust is lightly browned. Let stand 15 minutes before cutting.