Old-Fashioned Chicken Pot Pie
1/2 of a 16-oz. pkg. refrigerated pie crust (1 9-inch crust)
3 medium carrots
1 medium onion
1/2 lb. medium mushrooms
1 16-oz. can whole white potatoes, drained
1 lb. chicken cutlets
salad oil
1/2 tsp salt
1 10-3/4 oz. can cream of broccoli soup
3/4 c. milk
1/4 tsp ground pepper
1 10-oz. pkg. frozen chopped broccoli thawed
1 8-oz. can whole kernel corn, drained
1 egg, beaten
About 1-1/2 hours before serving. Let pie crust thaw at room
temperature as label directs.
Dice carrots and onion. Cut each mushroom into quarters. Cut potatoes
and chicken into bite size pieces.
In 10-inch skillet, at least 2 inches deep, over medium high heat, in
1 tablespoon hot salad oil and 2 tablespoons water cook carrots and
onion 10-15 minutes until tender and lightly browned. Remove to bowl.
In same skillet in 2 teaspoons hot salad oil cook mushrooms 8-10
minutes until well browned. Remove to bowl with carrot mixture.
In same skillet over medium high heat in 2 teaspoons hot salad oil
cook chicken with salt until lightly browned about 3-5 minutes. Stir
in undiluted cream of broccoli soup, milk, pepper, broccoli, corn,
carrot mixture and potatoes. Remove skillet from heat.
Preheat oven to dg425. Unfold pie crust as label directs. On lightly
floured surface, with floured rolling pin, roll pie crust into a
12-inch round. Arrange pie crust over chicken mixture. With kitchen
shearers trim pie crust leaving 1/2 inch overhang. Fold overhang
under. Make decorative edge. Brush crust with some beaten egg. Cut two
slits in crust to allow steam to escape during baking.
Place sheet of foil underneath skillet forming a rim to catch any
drips during baking. Bake pie 25-30 minutes until crust is golden
brown and filling is hot and bubbly.
Makes 6 main dish servings 455 calories each.
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