Chicken Pie


http://southernfood.about.com/library/rec02/bl20110a.htm

Ingredients

3 cups cooked chicken, chopped
1 1/2 cups chicken broth
1 purchased or homemade pie crust
1/4 cup butter or margarine
1 cup sliced fresh mushrooms (8 ounces)
1 medium onion, chopped (or a large leek)
1/2 cup sliced celery
1/4 cup chopped red bell pepper
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1 cup milk or half-and-half
1/2 cup frozen peas
1 egg, beaten Prepare pie crust.

Method

  1. In a large saucepan, melt butter or margarine.
  2. Add mushrooms, onion, celery and red bell pepper.
  3. Cook for about 3 minutes, or until vegetables are tender.
  4. Stir in flour, poultry seasoning, 1/2 teaspoon salt (less if using salty broth) and 1/4 teaspoon pepper.
  5. Add the broth and milk; cook and stir until thickened and bubbling.
  6. Stir in chicken and peas; pour into a round casserole dish.
  7. Brush the edges of the casserole with beaten egg to help the pie crust adhere.
  8. Place pie crust over the mixture; cut to fit and crimp edges all around.
  9. Cut steam vents in top.
  10. If desired, re-roll and cut excess pastry into strips or decorative shapes and lay over the crust.
  11. Brush with remaining beaten egg.
  12. Bake at 400° for 30 to 40 minutes, or until crust is browned.
  13. Serves 6.