Chicken Pot Pie
-prepared, unbaked top pie crust (I usually have balls of pastry ready in the freezer, they thaw in short time)
-2 tsp margarine
-1/2 cup PLUS 2 tbsp chicken broth, divided
-2 cups sliced mushrooms
-2 carrots, peeled and chopped
-5 potatoes, peeled and chopped small
-1/2 cup onion, chopped
-1/2 cup celery, chopped
-2 tbsp flour
-1/2 cup half & half cream (or kefir)
-2 1/2 cups chicken, cubed and cooked
-salt & pepper
Step #1 - heat margarine with 2 tbsp of broth in medium saucepan until melted together. Add mushrooms, onion and celery and cook until tender.
Step#2 - boil carrots and potatoes in second saucepan until softened and add into broth/veggie mixture. Stir in flour and remaining broth. Bring to a boil and allow to thicken.
Step#3 - reduce heat and add cream & chicken and season to taste.
Step #4 - pour all into 8x8 baking dish and cover with 1/4" rolled out pastrey (should cover to edges, but not sealed to edges)
Bake at 375F x 20 minutes, until top is browned and serve hot.
It is very easy to substitute different vegetables. Steamed broccoli or chopped peppers are nice in it, too. If you have any additions, I love to hear them.
**mommy note: if little hands are 'helping' all bets are off for the one hour limit I have on any recipe!