Chicken Pot Pie
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Posted by:adflangnas
An easy recipe that can be utilized to use up that soup chicken or roasted chicken left over from dinner the night before.
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Ingredients
1 can of Veg-all
1 small can of mushrooms
1/2 cup diced onion
1/4 cup non-dairy margarine
1/3 cup flour
1 cube chicken bouillon dissolved in 2 cups hot water
3/4 cup of rice milk
1/2 tsp salt
1/4 tsp ground sage
pepper to taste
3 cups cooked and cubed chicken
2 Pepperidge Farm Puff Pastry Sheets
Directions
- Preheat oven to 450 degrees.
- Thaw puff pastry and place one in pie dish that has been sprayed with non-stick spray. Keep 2nd one to cover pie.
- Saute mushrooms and onions in margarine until soft. Add flour and combine well. Gradually add bouillon and rice milk stirring constantly. Add salt, sage, pepper to taste and continue cooking until mixture is bubbling and turns thick. Stir in chicken and veg-all. Pour into pie crust and place 2nd pie crust as a cover and crimp edges and cut 4 slits in top.
- Bake for 15 minutes or until lightly browned.
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