Recipe: Chicken Pot Pie

CHICKEN POT PIE

CREAMED CHICKEN:
1/4 cup butter or margarine
1/4 cup shredded carrot
1/4 cup finely chopped celery
1/4 cup chopped green onion
1/4 cup all-purpose flour
1/2 tsp celery salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken or turkey
1 (2 1/2 oz) jar sliced mushrooms, drained
1/4 cup chopped pimiento

In a saucepan melt butter or margarine over Medium-High heat. Add carrot. celery and green onion. Cook for approx 7 minutes, or until tender, stirring occasionally. Stir in flour and celery salt until smooth. Cook and stir 1 minute. Whisk in chicken broth and milk. Cook for 1 minute or until thickened and bubbly all over, whisking constantly. Stir in chicken or turkey, mushrooms and pimiento.

Use for Chicken a la king or Chicken pot pies.

CHICKEN POT PIES:
Creamed Chicken, recipe above
1 cup drained cooked vegetables
1/2 tsp dried leaf marjoram
1/2 tsp sage
3 sticks of pie crust mix or your own recipe for 4 individual pies.

Preheat oven to 425 degrees F.

Add vegetables, marjoram and sage to Creamed Chicken.

Prepare pie crust according to directions. Divide into 4 equal portions. On a lightly floured surface, roll out two-thirds of each dough portion large enough to line inside of each pie casserole. Fit dough into bottom and up sides of each casserole. Spoon 1 1/4 cups of chicken mixture into each casserole. Roll out remaining one-thrid of each dough portion to fit top of each casserole. Place dough on casseroles. Trim and flute edges. Cut vents for steam to escape.

Bake in preheated oven 30 to 35 minutes or until crust is browned and filling is bubbly.

Suggested vegetables: peas, cut green beans, chopped broccoli, sliced carrots, chopped cauliflower, mixed vegetables, whole-kernel corn.

Newsgroup: rec.food.recipes/Heather Clifton