Chicken Pie

  pastry for a double-crust pie
2 cups chicken; cooked, diced
1 medium onion; chopped
2 tablespoon butter
2 slices bacon; diced
4 tablespoon flour
1 cup chicken broth; or see note below
1 cup milk
1 teaspoon salt
  pepper; to taste
1/4 teaspoon thyme
1/4 teaspoon sage
1/2 cup mushrooms; sliced
1/2 cup peas

Line the bottom of a casserole or deep pie dish with pastry.  Arrange
the chicken inside.  Sauté the onion in the butter until yellow.  Add the
diced bacon and fry until lightly browned.  Remove the onions and meat and spread over the chicken.  To the fat in the pan, stir in the flour.  Stir in the chicken broth and milk and cook until thick.  Add the seasonings and pour the sauce over the chicken.  Sprinkle the mustrooms and peas over the top (if using frozen peas, thaw but do not cook).  Roll out the top pastry and place over the chicken mixture.  Cut 2 or 3 vents for the steam to escape.  Bake at 375°F for 50 to 60 minutes, until lightly browned and bubbling inside.

NOTES:

2 chicken bouillon cubes dissolved in water can be used instead of broth.

Canned chicken, cooked fresh chicken, or leftover roast turkey can be
substituted successfully in this updated 'old' recipe.  If using fresh
chicken, simmer pieces of chicken (not fowl) in a small amount of water for approximately 3/4 to 1 hour or until tender.  Cool, remove the meat from the bones and dice.  Save the broth, cool and remove the fat.

This casserole can be made ahead and frozen before baking.  Allow to
defrost and bake as usual.

Yield: 6 servings

** Exported from Now You're Cooking! v5.32 **