Homemade Chicken Pie

• 1 c. fresh mushrooms, sliced
• 1/4 tsp. garlic powder
• 2 Tbsp. butter or margarine
• 2 Tbsp. cornstarch
• 2 1/2 c. cooked chicken, cubed
• 1 (8 oz.) can early peas, drained
• 1 (2 oz.) jar chopped pimento
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. milk
• 1 (10-inch) double crust pastry shell (unbaked)

1. Saute mushrooms, sprinkled with garlic powder, in butter. Blend cornstarch and milk; add to mushrooms.
2. Cook and stir until mixture thickens and bubbles.
3. Continue cooking 1 minute longer. Stir in other ingredients.
4. Pour into pastry lined deep dish pie plate.
5. Top with second crust; seal edges with fork.
6. Cut steam vents in top.
7. Bake at 375u0b0 for 35 minutes, or until browned.

fresh mushrooms, garlic powder, butter, cornstarch, chicken, early peas, pimento, salt, pepper, milk, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639816 (may not work)