Chicken Pot Pie

I don't recall having chicken pot pie very often at mom and dad's house but we often had Fricaseed Chicken on Toast (i.e., creamed chicken on toast). So my recipe for Chicken Pot Pie essentially builds on that but just adds some pastry to the top of it.

Cook approximately 3 cups cubed chicken (or used leftovers from roast chicken) in a deep frying pan. Add one cup chopped onions and one cup sliced mushrooms. Saute until onions are translucent and mushrooms are reduced in size. Sprinkle with 2 tablespoonfuls of flour and continue to saute for a minute. Sprinkle with half a teaspoon of dried thyme. Add one can of cream of mushroom soup. Stir then add some chicken broth until a thick gravy-like consistency (about half a cup or so). stir in 3/4 of a cup of cooked green peas, and one cup cooked sliced carrots. Let simmer on low for a minute or so, while you are rolling out half a package of tenderflake puffed pastry to fit a 9x9 pan or nice oval casserole dish. Fill casserole with chicken mixture then place pastry on top sealing to the sides of the pan. With a sharp knife make some slits on top of the pastry to let the steam escape. as a final touch to make the pastry shiny beautiful, brush with some beaten egg. Place in a 375degree oven for about 20 minutes or until the pastry is golden and puffy.

Interestingly, every time I serve this to Nathan, he exclaims that he does not like it, then he realizes it is chicken pot pie and dives in saying, "it is his favorite!"