• INGREDIENTS
  • 1 box refrigerated pie crust
  • ½ cup butter (1 stick)
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups chicken broth
  • ½ cup milk
  • 2 cups cooked cubed chicken
  • 1/2 cupfrozen peas
  • 1/2 cup chopped frozen carrots
  • 8oz. sliced Funguy White Button Mushrooms

Here are a few of our favorite things…girls in white dresses with blue satin sashes, snow flakes that stay on my nose and eyelashes, silver white winters and creamy chicken, vegetables and mushrooms bundled in flaky pastry.  Who could resist this kind of comfort food during these cold winter months? Funguy Mushrooms add a delectable earthiness that gives this chicken pot pie an extra kick.

DIRECTIONS

  1. Heat oven to 400 degrees Fahrenheit.
  2. In a large sauce pan, melt butter over medium heat. Stir in flour, salt and pepper until well blended. Gradually stir in milk and broth and cook until slightly thickened.
  3. Stir in chicken, frozen vegetables and mushrooms. Set aside.
  4. According to package directions, line a 9” pie plate with one sheet of crust. Spoon chicken mixture into crust. Place second sheet of crust on top and crimp edges. Cut 4 slits in separate places on top crust.
  5. Bake pie for 30-40 minutes until crust is lightly browned (to enhance browning you can brush crust with an egg wash (1 beaten egg with a touch of water)

Have a fun meal!

Photo from Liz Hughes.

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