Chicken Pot Pie

This is adapted from a couple of BH&G versions that have appeared in various versions of their cookbooks over the years. Serves 6.

1 pastry topper (see recipe below or use favorite pie crust)

1 cup chopped onion (or whatever amount you prefer)

1 cup sliced fresh mushrooms (I wish I could use them!)

1/2 cup chopped red sweet pepper (1 small, optional)

1 tablespoon olive oil

1/3 cup flour

1 teaspoon sage or poultry seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups chicken broth

1 cup milk

2 1/2 cups chopped cooked chicken

1 cup frozen or canned corn

1. Prepare pastry topper. Set aside.
2. In a large saucepan cook onions, mushrooms, and red pepper in olive oil for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning (or sage), salt, and black pepper. Add broth and milk all at once, while stirring. Cook and stir until thickened and bubbly. Stir in chicken and corn. Pour into a 2 quart rectangular baking dish.
3. Place pastry topper over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Cut slits in pastry to allow steam to escape.
4. Bake, uncovered, in a 400 oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Pastry Topper

In a medium bowl stir together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture. Gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoon cold water over remaining flour mixture, 1 tablespoon at a time, until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into desired shape and size to cover your casserole dish.