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Midwest Chicken Dinner Pie




Source of Recipe


Rae McLaughlin


List of Ingredients




1/2 cup all purpose flour
1/8 to 1/4 t garlic powder
1/8 to 1/4 t pepper
Dash salt
2 whole chicken breasts, skinned, boned and cut into bite-sized pieces
4 T butter
14 1/2 oz. can chicken broth
10 oz. package Green Giant Valley combination frozen Italian style vegetables, thawed and drained - keep sauce pouch frozen
4 oz. can mushroom pieces and stems, drained
2 to 4 T white wine
2 9" crust
1 egg
Poppy seeds

Recipe



Combine flour, garlic powder, pepper and salt.
Add chicken to coat.
Set aside seasoned flour.
In a large skillet, melt 2 T butter.
Saute chicken over medium heat until a light golden brown.
Remove from pan and set aside.
In same skillet melt remaining 2 T butter.
Stir in seasoned flour.
Cook 1 minute, stirring constantly, until bubbly.
Gradually stir in chicken broth.
Cook over medium heat, stirring constantly until slightly thickened and bubbly.
Add frozen sauce pouch.
Blend.
Stir in vegetables, mushrooms, chicken and wine.
Spoon into 9" crust lined pan.
Top with 2nd crust.
Brush with egg.
Sprinkle with poppy seeds.
Bake at 400 degrees for 40-50 minutes.
Let stand 15 minutes before serving.