CHICKEN POT OR SHEPHERD’S PIE

October 10, 2013

1 10-ounce package frozen peasand carrots
1/2 cup fresh sliced mushrooms
1/2 cup diced onion
1/4 cup pareve margarine
1/3 cup flour
2 cups chicken broth
3/4 cup liquid nondairy creamer
1/2 teaspoon salt
1/4 teaspoon ground sage
Pepper
3 cups cooked cubed or
    shredded chicken
Puff pastry or mashed potatoes for topping

Cook peas and carrots according to directions. Drain and set aside. Sauté mushrooms and onions in margarine until just soft. Add flour and stir until combined. Gradually add chicken broth and creamer, stirring constantly. Add salt, sage and pepper to taste and continue cooking until mixture is bubbling and thick. Stir in the chicken and peas and carrots. Pour into a
9-inch square baking pan. Top with cooked mashed potatoes or puff pastry. Bake in a reheated 425-degree oven for about 20 minutes or until brown on top. 6 servings.

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