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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Tomato-Mushroom Chicken Pot Pie Recipe

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This recipe for Tomato-Mushroom Chicken Pot Pie is from Cook With Julie!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 frozen pie shell, thawed
1 cup chopped leek
2 tbsp butter
3 cups sliced fresh mushrooms
1/4 cup flour
1 tbsp fresh oregano
1 1/2 cups chicken broth
2 cups cubed cooked chicken
1 tin diced tomatoes, drained
1/3 cup drained, sliced oil-packed sun-dried tomatoes
salt and pepper
milk
Directions:
Directions:
Preheat oven to 425º.

In a large skillet cook leek in butter for 2 minutes. Add mushrooms and cook until tender. Stir in flour and oregano. Add broth. Cook and stir until thickened and bubbly. Add chicken, tomatoes, sun-dried tomatoes and seasoning. Transfer to 1 1/2 quart casserole. Arrange pastry on top. Brush with milk and slash or cut out if desired. Place o baking sheet. Bake about 30 minutes until golden. Let stand 15 minutes.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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