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Thursday, March 19, 2009

Chicken Pot Pie

This is one of the best recipes my mom makes. The only down side to making this is all of the chopping and putting the pie crust on top of each individual ramekin ( or oven proof bowl). It takes me about 2 hours to make them. Make sure you get everything ready to make things easier. If you can get some help then it will go a lot faster and the final product is very rewarding.

4 Tablespoons butter
1 onion finely chopped
1/2 pound fresh mushrooms, thinly sliced
2 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon each dry rosemary and pepper
2 chicken bouillon cubes dissolved in 1 1/4 cups boiling water
1/2 cup whippeing cream
1 pkg. frozen peas, carrots, and potatoes ( I used fresh carrots and potatoes... just cut everything up and put it all together in boiling water and cook for 3 mins. It will finish cooking in the oven).
3-4 chicken breast cut into cubes ( 2 1/2- 3 cups)

In a wide frying pan over medium heat, melt butter. Add onions and mushrooms and cook until onions are soft. Stir in flour, salt, rosemary, and pepper; cook until bubbly. Gradually blend in bouillon and cream; cook, stirring, until mixture bubbles and thickens. Stir in peas, carrots, potatoes, and chicken. If the sauce is too thick thin with milk or potato water. Spoon mixture into 2 cup casserole dishes. Cut a circle larger then the mouth of the casserole dish. Make sure the pie crust comes down along the sides so the pastry will stay on and nothing will bubble out. Cut slits in the top to let the steam out. Bake at 425 in the oven for 20 to 25 min. or until pastry is golden brown and filling is bubbling. ( Check casseroles after 10 mins; if edges are browning too quickly protect with foil). Make 4-6 servings.

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