Chicken Vegetable Pot Pie
|Pastry||1 (For Single Crust Pie)|
|Non stick spray coating||1 Tablespoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned evaporated skim milk||12 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried sage/Marjoram/thyme||1⁄2 Teaspoon, crushed|
|Frozen carrots and peas/Peas||10 Ounce (1 Package)|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
Prepare the pastry as directed and form dough into a ball.
On a lightly floured surface, flatten dough with hands.
Roll pastry to a 13 x 8 1/2-inch rectangle.
Use a small cookie or canape cutter to make several cutouts in pastry; reserve pieces.
Cover pastry and set aside.
Spray a cold medium saucepan with non-stick coating.
Add the mushrooms and onion.
Cook and stir over medium heat about 4 minutes or till the onion is tender but not brown.
Meanwhile, reserve 1 tablespoon of the milk.
In a small mixing bowl gradually stir the remaining milk into the flour till smooth.
Stir into vegetable mixture in the saucepan.
Stir in the water; bouillon granules; sage, marjoram, or thyme and pepper.
Cook and stir till thickened and bubbly.
Stir in the frozen peas and carrots or peas and chicken or turkey.
Transfer mixture to an 12 x 7 1/2 x 2-inch baking dish.
Place pastry over chicken mixture.
Fold under edges.
Crimp edges of pastry with a fork.
Brush pastry with reserved milk.
Add pastry cutouts and brush them with milk.
Bake in a 375° oven for 30 minutes or till the chicken mixture is heated through and the pastry is golden brown.