Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cup chicken broth
- 1 1/2 cup half and half
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons butter
- 1 (8oz) package sliced fresh mushrooms
- 1 small onion chopped
- 3 stalks celery, sliced
- 3 1/2 cups chopped cooked chicken
- 2 hard-cooked eggs, chopped
- 1 (15oz) package refrigerated pie crust
Directions
Melt butter in a heavy sauce pan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly; Gradually add chicken broth and half and half, cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper, set aside.
Melt 2 tablespoons butter in a skillet over medium high heat; add mushrooms, onion and celery, and cook, stirring constantly until tender; Drain stir vegetables mixture, chicken, and eggs into sauce.
Fit piecrust into a 9 inch deep dish pie plate according to pkg direction. Spoon filling evenly into crust; top with remaining piecrust; trim off excess pastry; Fold edges under, and fold edges under, and flute.
Nancy
Eagle River, Alaska
