At the stove
Make the recipe
- Preheatovento425°F.Place potatoesandcarrotsinalarge pan,addwatertocoverring to aboil.
- Reduceheat;coverand cook8-10 minutesoruntil vegetables aretender. Drain.
- Inaskillet,heatthe butterovermedium-high heat.Add onion and cook, stirring,untiltender.
- Stirinflour,salt,thyme, and pepper until blended.
- Graduallystirinthechicken brothandmilk.Bringtoa boil,stirringconstantly;cook andstir2 minutesoruntil thick.
- Stirin the chicken,peas, and cookedpotato-carrot mixture.Remove from heat.
- Rollthepastryfortwo9-inch pies.Fill withthechicken mixture,placetoppastryover filling, and cut slits.
- Bake35-40 minutesoruntil thecrustislightlybrowned. Letstand15 minutesbefore cutting.
Transcription review
This cooking text was read from the supplied card. Compare measurements, temperatures, and preservation instructions with the card image while the collection receives final editorial review.
This cooking text was read from the supplied card. Compare measurements, temperatures, and preservation instructions with the card image while the collection receives final editorial review.
Source and editorial notes
Official recipe card supplied by the collection owner. The structured text was transcribed from the card and awaits final line-by-line editorial review.
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