~ 6 cups chopped cooked chicken.
~ One ready made pie crust.
~ 10 Tablespoons butter
~ 1 Large sweet onion diced
~ 2 Cups sliced mushrooms
~ 1/4 Frozen Peas
~ 1/2 Cup flour
~ 2 Tablespoons broth base
~ 3 (12 ounces) evaporated milk ( you will only use about 2 1/2 cans )
~ 1 Cup white wine
~ 3-4 Tablespoons fresh chopped parsley
~ 1 Cup shredded Parmesan cheese
~ 1 Cup chopped pecans toasted
~ Salt and Pepper to taste
Melt butter in large frying pan, add onions and cook until translucent. Add your mushrooms and saute until golden. Sprinkle the flour evenly on top, cook for one minute stirring constantly. Add your evaporated milk, ( put the first two cans in and then slowly add about half of the third can until you reach a smooth consistency ), add two tablespoons broth base, parsley and one cup of wine. Cook, stirring for about 5 minutes until thickened. Turn off heat and add your cut up chicken and frozen peas. Spray your 9x13 pan with cooking or coat with 2 tsp butter. Add chicken mixture to casserole.
Sprinkle with your toasted nuts and Parmesan cheese. Cover with your pie crust. At this point you can either bake it or freeze it.
Bake in a 400 degree oven for 40 minutes until crust is golden brown.
**If you have frozen the pie, thaw to room temperature and bake in a 400 degree oven for 40 minutes until crust is golden brown.
** To toast your chopped pecans, sautee in a small fry pan on medium heat until lightly toasted. Watch them carefully because they cook quick and burn easily.
|2. Add your two cups of mushrooms and cook until soft.|
|1. Saute your onion until translucent|
|3. Add your flour and cook for one minute.|
|4. Add your evaporated milk stir.|
|5. Add your wine and broth base.|
|6. Add your parsley and cook until thickenened.|