Main Dish Recipes - Pettengill Schoolhouse Chicken Pie

Ingredients   

• 2 Tbs. margarine

• 1 cup sliced mushrooms

• 1 clove garlic, minced

• 2 Tbs. Corn Starch

• 1 1/2 cups milk

• 2 1/2 cups cooked chicken, cut into bite-size pieces

• 2 cups fresh peas, cooked

• 1 whole pimiento, chopped

• 1/2 tsp. dried thyme leaves

• 1 tsp. salt

• 1/4 tsp. pepper

• 1 recipe double-crust pastry

Serves 6 to 8

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Method:

1. In skillet melt margarine. Add mushrooms and garlic. Sauté over medium heat until lightly browned.

2. In saucepan stir together Corn Starch and milk until smooth. Mix in mushrooms, garlic and pan drippings. Bring to a boil over medium heat, stirring constantly, and boil 1 minute.

3. Stir in next 6 ingredients, pour into pastry-lined 9-inch pie plate. Cover pie with pastry; seal and flute edge. Cut slits in top.

4. Bake in 375°F oven 35 minutes or until crust is golden brown.