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Ingredients
- 1⁄4 cup butter 60 ml
- 1⁄4 cup flour 60 ml
- Salt & pepper to taste
- 2 tbsp. Finely chopped onion 30 ml
- 3 cups chicken broth 750 ml
- 2 carrots, chopped in small pieces
- 2 celery stalks, chopped in small pieces
- 2 potatoes, cubed in small pieces
- 3 cups sliced mushrooms 750 ml
- 2 tbsp. Butter 30 ml
- 1⁄2 cup peas 125 ml
- 3 cups cooked & diced chicken 750 ml
- Pastry to cover 3-qt. (3 l)
- Casserole or frozen puff Pastry dough
Instructions
- Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender.
- In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash (watch it!) to allow steam to escape. Bake in preheated 400°f (200°c) oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.
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