Posted by Karen on October 15, 2000 at 20:30:29:
In Reply to: recipe for chicken pot pie. posted by Les on October 15, 2000 at 17:13:10:
Easy Chicken Pot Pie
1 can Campbell's Cream of Chicken with Herbs Soup
1 package (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Preheat oven to 400 F. Mix soup, vegetables and chicken in
9" pie plate.
Mix milk, egg and baking mix in bowl. Pour over chicken
mixture. Bake 30 minutes or until golden.
Makes 4 servings
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Chicken Pot Pie
5 Tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1/3 cup flour
2 cups chicken stock
salt and fresh ground black pepper
2 cups chopped, cooked chicken
3/4 pound button mushrooms, sliced
2 Tablespoons crumbled sage
2 frozen puff pastry squares
water to moisten pie edge
In a medium saucepan, melt butter over medium heat. Cook onion until tender, add garlic, and saute
for 1 minute. Add flour and cook, stirring, for about 1 minute without browning. Add chicken stock
and cook, stirring, until sauce thickens. Add salt and pepper to taste. Stir in chicken, mushrooms,
and sage, remove from heat and set aside. Preheat oven to 375 degrees.
To assemble pie: Roll out 1 pastry square to about 1/8 inch thick and place into a 2-quart square
baking dish. Edges should extend over sides; moisten them with water. Add chicken filling. Roll out
second pastry square to the size of the baking dish and place over top. Crimp edges together. Make
4 slashes in top. Bake for 1 hour.