Chicken Pie With Puff Pastry Top
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Chicken fat||6 Tablespoon|
|Enriched flour||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Cooked chicken||4 Cup (64 tbs), cut in pieces|
|Peas||1 Cup (16 tbs) (Cooked / Canned, Drained)|
|Canned sliced mushrooms||6 Ounce, broiled and drained (1 Can / 1 1/3 Cups)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Cook onion in butter till tender, but not brown; blend in flour and salt.
Stir in broth all at once.
Cook and stir until thick.
Add chicken and vegetables; heat to bubbling.
Pour into heated shallow 2-quart casserole.
Add hot Puff-pastry Top and serve immediately.