 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Chicken, mushrooms, peas in a cheesy sauce baked in flaky pastry. I use leftover chicken - a little goes a long way in this pie. Ingredients:
1 cooked boneless skinless chicken breast |
1 cup peas |
1 (8 ounce) can sliced mushrooms or 1 (8 ounce) can fresh mushrooms, sliced and sauteed |
1 cup milk |
2 tablespoons wondra flour |
1 tablespoon butter |
1 cup sharp cheddar cheese, shredded |
salt and pepper |
1 (2 sheet) package of flaky pastry dough |
Directions:
1. Line a 9inch pie dish with flaky pastry, set aside.
2. Slice the second sheet of pastry into half inch wide ribbons and sett aside.
3. Cut the chicken into small (1/2 inch square) cubes. Set aside.
4. Put the flour, salt, pepper and milk in a microwavable dish. Whisk together, then add the butter to the mixture.
5. Microwave the milk mixture for three minutes on high, whisking thoroughly every minute.
6. Add chicken, mushrooms, peas and half the cheese to the white sauce. Mix well, then place in unbaked pie shell.
7. Sprinkle remaining cheese over chicken mixture.
8. Lay reserved pastry strips over the pie to form a lattice. Brush with milk, then bake for 35-40 minutes at 400°F.
|
|