After a late morning phone call from Michelle’s brother in law regarding mushrooms, I began thinking of making a mushroom pie for dinner.
We only had one pie crust so I used my little oval casserole pans and divided the mixture between the two and just covered the top with a crust before baking.
Chicken and Mushroom Pie
1 onion, sliced thin
1 stalk of celery, diced
2 cloves garlic, minced
7 tablespoons butter, divided
8 oz button mushrooms, sliced
1/4 cup all-purpose flour
1 cup milk
1 tablespoon Creole seasoning
1 cup of cooked chicken, diced
2 8” pie shells—one for base and one for top crust
Sweat onions in 1 tablespoon of butter over medium low heat for about 20 minutes until lightly caramelized. Add celery and garlic and cook for 5 minutes more. Remove from pan.
Melt 2 more tablespoons of butter. Saute mushrooms until soft. Set aside in same place as the onions.
Melt 4 tablespoons butter. Add flour and cook over low heat for about 5 minutes to cook away the flour taste. Sprinkle on the Creole seasoning and stir well. Combine the liquid from the sautéed mushrooms, the milk and enough water to bring it to a total of 2 cups liquid. Slowly whisk into to the roux. Continue cooking, stirring constantly, until mixture thickens. Add chicken and warm through. Add mushroom/onion mixture and heat together.
Pour into an unbaked flaky pie shell and cover with top crust; prick top for steam vents.
Bake in preheated 350 oven for 45 minutes. Allow to cool slightly before serving.
Note: Pie may be frozen unbaked when cool. Defrost in refrigerator and bake.