| 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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