Servings: 6 to 8
1 pound boneless chicken breasts
(or other parts, cooked & diced)
1 1/4 cup chicken broth
1/4 cup flour
salt & pepper
2 ounces butter
1/2 pound mushrooms, sliced
1/2 tsp. thyme
1 cup light cream (I use evaporated milk)
1/4 cup diced pimiento
2 Tbsp. fresh parsley
Cut carrots in half lengthwise, then into 1/4? slices. Cook in water until tender, drain, reserve.
Saute’ sliced mushrooms in the butter
in a skillet with the thyme, 1/2 tsp. pepper and a pinch of salt until mushrooms are tender.
Stir in flour and cook one minute. Gradually add broth and cream, stirring constantly. Bring to a boil, cook one minute, stirring constantly. Remove from heat. Pour off 1 1/2 cups sauce, reserve.
Chop scallions. Stir chicken, scallions, carrots, pimiento, parsley into remaining sauce in the skillet.
Heat oven to 425 degrees.
Beat egg with 1 Tbsp. water.
Use 2 piecrusts. Line pie pan with one crust. Fill with chicken mixture.
Top with second crust, seal and flute edges. Brush crust lightly with egg wash. Cut vents. Place pie on baking sheet. Bake about 35 minutes, brushing again with egg wash after pie bakes 15 minutes.
Serve slices warm with reserved, warmed mushroom sauce ladled around and over the pie.
Submitted by: wvhomecanner on May 5, 2010