The perfect pot pie

Yield: 1 Servings

Measure Ingredient
¼ cup Salted butter or margarine
1 cup Diced white onions
1 cup Yellow diced onions
1 cup Red diced onions
1 cup Sliced carrots
1½ cup Quartered mushrooms
¾ cup Diced red bell peppers
2 cups Diced boneless cooked chicken
1 cup Sliced celery
⅔ cup White flour
¼ cup Wheat beer
¾ cup Cream
1 cup Chicken broth
1½ teaspoon Chicken base
1 tablespoon Fresh thyme; minced
Italian parsley; minced
⅔ cup Fresh basil; chopped
¼ teaspoon Black pepper
¾ teaspoon Salt
1 teaspoon Garlic; minced
½ cup Sliced green onions
Prepared pie crust


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

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