Cook Time: 35 minutes
Ingredients:
- 1 recipe double crust pie pastry or purchased pastry sheets
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 1 1/2 cups milk
- 2 1/2 cups cooked diced chicken
- 2 cups fresh or frozen peas, cooked and drained
- 1 to 2 tablespoons diced pimiento
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preparation:
Prepare pastry and line pie plate with half of the dough. In a skillet, melt butter over medium low heat. Add mushrooms and garlic. Sauté until lightly browned. In a saucepan, stir cornstarch and milk until smooth. Mix in the mushrooms, garlic, and the pan drippings from skillet. Bring to a boil over medium heat, stirring constantly, and continue to boil for 1 minute. Stir in chicken, peas, pimiento, thyme, salt, and pepper. Pour into the prepared pastry-lined pie plate. Roll out remaining dough and carefully place on top of pie. Seal and flute edge. Cut several slits in top. Bake at 375° for 35 minutes, or until golden brown.Serves 6.
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