Tomato-Mushroom Chicken Pot Pie
- Prepare pastry; set aside. In a large skillet cook leek or onion in margarine or butter for 2 minutes. Add mushrooms; cook 3 to 4 minutes or until tender. Stir in flour and oregano. Add broth all at once. Cook and stir until thickened and bubbly. Add chicken, tomatoes, and pepper; heat through. Transfer hot mixture to a 1-1/2-quart casserole. Arrange pastry on top; trim to 1/2 inch beyond rim. Turn under and flute edges. Brush with milk; top with cutouts, if desired. Sprinkle with Parmesan cheese. Place on a baking sheet. Bake in a 425 degree F oven about 25 minutes or until golden. Let stand 15 minutes. Makes 6 servings.
From the Test Kitchen
Prepare pastry but do not roll it out. Wrap in plastic wrap or place in a plastic bag; seal, label, and chill up to 24 hours. Let stand at room temperature for 30 minutes before rolling it out.
- In a mixing bowl stir together flour, cornmeal, Parmesan cheese, and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 2 to 3 more tablespoons cold water until all is moistened. Form into a ball. On a lightly floured surface, roll to a 9-inch circle. Use small cutters to cut shapes in pastry, if desired, or use a fork to prick.
Nutrition Facts (Tomato-Mushroom Chicken Pot Pie)
- Per serving:
- 375 kcal ,
- 21 g fat
- (5 g sat. fat ,
- 44 mg chol. ,
- 486 mg sodium ,
- 27 g carb. ,
- 2 g fiber ,
- 20 g pro.