Chicken Pot Pie
1/4 cup butter
1/4 cup flour
salt & pepper to taste
2 tbsp. finely chopped onion
3 cups of chicken broth
2 carrots, chopped in small pieces
2 potatoes, cubed in small pieces
3 cups sliced mushrooms
2 tbsp. butter
1/2 cup peas
3 cups cooked & diced chicken
pastry to cover (I use a 9x13 pan and a double crust pastry works perfect!)
Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper & onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth & thickened. Add carrots, celery & potatoes. Cook until fork tender. In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas & chicken to veggie mixture. Mix well & pour into large casserole (I use a 9x13 here). Cover with rolled pastry and slash it to allow steam to escape. Bake in a preheated oven 400 degree oven for about 45 minutes or until pastry is golden. If pastry becomes too brown, cover loosely with foil.
This is what we're having for dinner tonight. I'm stamping today -- took the day "off"! LOL. I only have another hour or so before it's time to get the kids so I best run and finish putting dinner together so I can finish up some cards to show you! :)
the photo above is not my own, I admit it.... :) but an image is always good with a recipe, right?