posted by Jennifer A 05-21-100 6:00 PM
Chicken Pot Pie
2 cups chopped broccoli florets
1 large diced red potato (if smaller use two)
1 cup frozen peas
2 – 3 diced carrots
2 – 3 diced celery stalks
about 6 medium chopped mushrooms
2 chicken breasts, cut into chunks and fried with some minced garlic
1 diced onion
1/2 teaspoon thyme
salt and pepper to taste
1/2 teaspoon dry mustard
2 (10 3/4 oz.) cans cream of chicken soup
Milk
3 tbl. dry Sherry
1 Pillsbury or the like pie crust
Preheat oven to 375 degrees F.
Microwave the vegetables, except onions and mushrooms for about 3 minutes, or until softened.
Brown the chicken with garlic, onion and mushrooms. Combine with the other vegetables, soup and thyme. Add milk to attain a saucy consistency. Add dry mustard and sherry.
Pour into pie pan lined with pie crust. Top with remaining crust and cut four or five slits in it. Brush with an egg mixed with milk, if desired.
Bake for about 45 minutes or until crust is golden.