| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Pot, Pies |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Chicken broth |
| 1 1/2 |
c |
Milk |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Butter or margarine |
| 1 |
pk |
(8-ounce) sliced fresh mushrooms |
| 1 |
sm |
Onion; chopped |
| 3 |
|
Celery stalks; sliced |
| 3 1/2 |
c |
Chopped cooked chicken |
| 2 |
|
Hard-cooked eggs; chopped |
| 1 |
pk |
(15-ounce) refrigerated piecrusts |
INSTRUCTIONS
Melt 1/4 cup butter in a large heavy saucepan over low heat, and whisk in
all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in
chicken broth and milk; cook over medium heat, whisking constantly, until
mixture is thickened and bubbly. Add salt and pepper.
Melt 2 tablespoons butter in a skillet over medium-high heat; add
mushrooms, onion, and celery, and sauté until tender. Drain. Stir vegetable
mixture, chopped cooked chicken, and chopped egg into sauce.
Fit 1 piecrust into a 9-inch deep-dish pieplate according to package
directions. Spoon filling into crust; top with remaining piecrust. Trim off
excess pastry. Fold edges under, and crimp. Cut slits in top.
Bake at 375° for 30 to 40 minutes or until top is golden. Shield edges with
strips of aluminum foil during last 10 minutes to prevent excessive
browning, if necessary. Makes 6 servings.
Recipe by: Southern Living 1997
Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@aol.com> on Jan
25, 1998
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