3/4 Stick of butter
1 lg Onion, chopped
6 tb Flour
2 1/2 c Chicken stock
1 lg Potato
2 Boxes mixed frozen veggie
1 Box frozen peas and carrots
2 1/2 c Chicken (cubed or shredded)
1 lb Mushrooms
Salt and pepper to taste
1 c Half and half
1/4 c Heavy cream
Clean and slice the mushrooms. Cook till JUST done. Remove from pan. In
that large pan, melt the butter. Add the onion, let that cook till
transparent. Meanwhile, in another sauce pot, bring to boil and throw in
the potatoes, cook for about 5 mins. Then I add all the frozen veggies, and
cook for another few minutes. Then drain them well. Back to the onions, add
the flour, and cook for 2 mins. Add the chicken stock and bring to a boil,
constantly stirring with a whisk to avoid lumps. Cook for about 5 mins. Add
the cream and the half and half. Simmer for another 5 mins. Add the chicken
and the veggies and the mushrooms. Mix well. Now at this point, I decide
HOW many I am feeding. If its a large group, I would make one large pie.
But usually its just me, so I throw some pie crust on a baking sheet and
cook till browned, and since I am NOT baking the chicken mixture I let it
cook for a little while till the potatoes soften up. Throw it into a bowl,
with broken pieces of the crust. Another great way is the frozen puff
pastry shells. I make one or two of them, and then pour the mixture over
the shell. If you are making one pie, just line the bottom of a greased
baking pan with one of the crusts, and then add mixture, then cover and
crimp with the other crust. Make sure you slit the top to vent it. Cook in
oven for approx 30 mins or until the crust is nice and golden.
Yields
6 Servings