The perfect pot pie

1 Servings

Ingredients

QuantityIngredient
¼cupSalted butter or margarine
1cupDiced white onions
1cupYellow diced onions
1cupRed diced onions
1cupSliced carrots
cupQuartered mushrooms
¾cupDiced red bell peppers
2cupsDiced boneless cooked chicken
1cupSliced celery
cupWhite flour
¼cupWheat beer
¾cupCream
1cupChicken broth
teaspoonChicken base
1tablespoonFresh thyme; minced
Italian parsley; minced
cupFresh basil; chopped
¼teaspoonBlack pepper
¾teaspoonSalt
1teaspoonGarlic; minced
½cupSliced green onions
Prepared pie crust

Directions

SAUCE

Combine first set of ingredients, except flour, in a large, heavy saucepan.

Place over medium-high heat and cook for 10 minutes, stirring often. Add flour and stirwell to combine with vegetables. Add sauce ingredients and stir very well. Bring to a simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer.

Place 10 ounces of filling in each of six individual baking dishes. Set aside to cool slightly. Place prepared pie crust over tops of cooled filling and crimp around the edges to seal. Cut three small slits into the top to let steam escape while baking. When pies are prepared, place in a preheated 375 degree oven and bake for 15 to 20 minutes until crust is browned. Serve immediately or cool, then reheat in a 350 degree oven for 15 to 20 minutes until hot. While reheating, you may need to cover loosely with foil to prevent burning the crust. Makes 6 servings.

~-From the National Onion Association Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 20, 1998