Chicken Pot Pie

This recipe comes from a dear friend, who brought this to us when our second child was born.  It was the most delicious pot pie I have ever tasted!  I have since made it for others and they give rave reviews, which totally justifies the time and care it takes to make it.  It is simple delightful on a chilly, fall evening.

1 recipe of never fail pie crust
1 10 oz. pkg. frozen peas and carrots
1/2 c. onion, minced
1/4 c. butter
1/2 t. salt
1/8 t. pepper
3/4 c. milk
3 c. cooked and diced chicken (save broth)–see How I cook chicken for recipes.
1/4 c. pimento (optional)
1/4 c. parsley
1/2 c. mushrooms, sliced (optional)
1/3 c. flour
1/4 t. sage
2 c. chicken broth
2 chicken bouillon cubes

Cook peas and carrots according to package directions. Drain. Melt butter in large sauce pan. Sauté onion and mushroom for 3 minutes (until tender) on medium heat. Slowly stir in flour, salt, sage and pepper. Cook for 1 minute on low heat. Add broth, milk and bouillon cubes. Cook on medium heat until thick and bubbly. Stir in vegetables, chicken, pimento and parsley. Heat until bubbly.

Prepare pie crust and place in your pie pan (I use the Pampered Chef deep dish stone). Pour mixture into pie crust.

(You may want to prepare another half recipe of the pie crust for a top. If you do this, be sure and use a sharp knife to create a few cuts in the top (we like to make a flower) or use a fork to put a few holes in it.)

Bake at 425 degrees for 15-18 minutes or until crust is golden brown.

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