Tomato-Mushroom Chicken Potpie

By bakers_delight85

Ingredients

• 1 recipe Potpie Pastry
• 2 cup chopped onions
• 1/4 cup butter or margarine
• 6 cups sliced fresh mushrooms
• 1/2 cup all purpose flour
• 1 tsp. dried oregano, crushed
• 1/2 tsp. black pepper
• 2 2/3 cups chicken broth
• 4 cups chopped cooked chicken
• 1 141/2 oz. can diced tomatoes, drained
• 2/3 cup sliced oil-packed dried tomatoes, drained
• 2 tsp. milk
• 2 Tbsp. grated Parmesan cheese

Details

Servings 12

Preparation

Step 1

Prepare Potpie Pastry; set aside. In a 12-inch skillet cook onions in hot butter for 2 minutes. Add mushrooms; cook for 3 to 4 minutes more. Stir in flour, oregano, and pepper. Add broth. Cook and stir until bubbly. Add chicken and tomatoes; heat through. Transfer to a 3-quart casserole.
On a lightly floured surface, roll pastry to a 12x15-inch rectangle. If desired, use small cutters to cut shapes in pastry, or use a fork to prick pastry. Arrange pastry on top of chicken mixture; trim to ½ inch beyond rim. Turn under and flute edges. Brush with milk. If desired, top with cutouts. Sprinkle with Parmesan cheese.
Place baking dish on a baking sheet. Bake, uncovered, in a 425 degree F oven about 25 minutes or until golden. Let stand for 15 minutes before serving. Makes 12 servings.
Potpie Pastry: In a bowl stir together 2 cups all-purpose flour, 2 Tbsp. cornmeal, 2 Tbsp. grated Parmesan cheese, and ½ tsp. salt. Cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 Tbsp. cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat with 5 to 7 Tbsp. more cold water until all is moistened. Form into a ball.