Chicken Pot Pie

By mariannefeldman

Better Homes & Gardens "New Cook Book" p 406
use pastry for double crust if using-i make w/o crust

Ingredients

• 1 10 oz pkg frozen peas & carrots (or fresh string beans & carrots)
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped fresh mushrooms
• 1/4 cup butter or oil
• 1/3 cup AP flour
• 1/2 teaspoon salt
• 1/2 tsp dried sage, marjoram or thyme, crushed - optional-use Galena seasoning to taste instead or seasoning of choice
• 1/8 tsp pepper
• 3/4 cup milk
• 2 cups chicken broth
• 3 cups cubed cooked chicken or turkey
• 1/4 cup fresh parsley -- opt

Preparation

Step 1

Cook onion & mushrooms in oil or butter til tender
Stir in flour, salt, seasonings & pepper
Add chicken broth & milk all at once
Stir til thickened & bubbly
Stir in peas/string beans & carrots, chicken & parsley-cook til bubbly

Serve:
in bowls topped w/pieces of puff pastry that have been baked separately
or pour into bowls, top w pie/pastry crust & bake til golden
or serve w/ toasted crouton or bread on top