Chicken Pie

• 3 or 4 chicken breasts (depending on size, about 2 c. cut up chicken)
• 1 can cream of chicken soup
• 1/2 c. mayonnaise
• 4 or 5 Tbsp. milk or half and half
• 1 small (3 oz.) can sliced mushrooms, well drained
• 1/3 c. onion, chopped fine
• 1 Tbsp. butter or margarine
• 1 pie crust (I use Pillsbury, found usually in dairy section)
• 1/8 to 1/4 tsp. curry powder
• 1 Tbsp. dried parsley

1. Skin and boil chicken (slowly, almost simmer) in salted water. Add some celery, if available.
2. This takes about an hour.
3. Remove bones and cut into bite-size pieces.
4. Saute onion and parsley in butter, until soft, not brown.
5. Stir together the soup, mayonnaise, milk, onions and curry.
6. Add mushrooms and cut up chicken.
7. Put in pie pan (a 9-inch deep or 10-inch shallow).
8. Put pie crust on top (prick with fork).
9. Bake at 375u0b0 for about 50 minutes or until brownish (do not use a bottom crust).
10. Serves about 5 people.

chicken breasts, cream of chicken soup, mayonnaise, milk, mushrooms, onion, butter, pie crust, curry powder, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996523 (may not work)