Chicken Pot Pie (Best Of Bridge)

• 1/4 cup butter
• 1/4 cup flour
• salt & pepper to taste
• 2 Tbsp. finely chopped onion
• 3 cups chicken broth
• 2 carrots, chopped in small pieces
• 2 celery stalks, chopped in small pieces
• 2 potatoes, cubed in small cubes
• 3 cups sliced mushrooms
• 2 Tbsp. butter
• 1/2 cup peas
• 3 cups cooked & diced chicken
• Pastry to cover 3-Qt. (3L) casserole or frozen puff pastry dough

1. Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender. In a small frying pan, cook the mushrooms in butter. Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry
2. and slash (Watch It!) to allow steam to escape. Bake in preheated 400F (200C) oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil

butter, flour, salt, onion, chicken broth, carrots, celery stalks, potatoes, mushrooms, butter, peas, chicken, pastry

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-best-of-bridge-50137051 (may not work)