Chicken Pot Pie?Vegetarian Pot Pie

Chicken Pot Pie or if you are a Vegetarian skip the chicken

9 inch pie deep dish pie plate
2 pie crust pastries either homemade or refrigerated






2 tbs of butter
1 tea oil
1 onion chopped
1 cup of mushrooms sliced
2 carrots cubed
1 stalk of celery shopped
2 potatoes cubed and boiled till tender  , under cook them
1 package of frozen mixed vegetables  (peas, carrots, string beans and corn)
1 large chicken breast , poached or you can use left over chicken., cubed
about 2 tabs of flour
2 cups of chicken or vege broth
optional: 1/4 cup of Marsala wine  and extra veges if you like
 about 1/2 half cup whole milk
salt and pepper

Prepare one pie crust in plate
heat oil and butter
Saute onions, mushrooms carrots  and celery in oil till tender
Add flour and stir cook for another minute
to the vege mixture add the wine and broth , stir
Add milk if too thick add more broth or milk
Add the rest of the ingredients and cook for about 5 minute     your mixture should be the consistency
of a creamy soup but not  to thick.(make sure there is enough of broth)
Remove mixture to a bowl and cool for about 10 minutes before pouring into the pie shell (do not bake pie shell before adding the mixture)
Pour mixture mixture into pie shell  top with other crust and flute the edges
Make some slits on top crust to let the steam out while cooking
to make the pie look really nice make an egg wash buy mixing one egg with a little water and brushing the top shell.
Sprinkle a little salt and pepper on top.
Bake 350 for about 45 minutes to an hour on a cookie sheet.

Hint: if you are using a glass pie dish you can check the bottom of the pie to see when it is nice and golden.
Another hint: you can also use a cream soup to make the base of the mixture.

Serve with a salad.

                                               Enjoy!!!!