Chicken Pot Pie

Let's start out with a classic: Mama Jane's chicken pot pie. I believe she originally got this recipe from a magazine back in the seventies (maybe Better Homes and Gardens?), but it has become a family favorite. Here you go:

5 Tbsp butter

1 medium onion, diced

1/2 cup flour

2 1/2 cups milk

1 cup water

1 tsp salt

1/4 tsp pepper

1 chicken bouillon cube

3 cups cooked chicken (bite-sized chunks)

3 potatoes, thinly sliced (1 pound)

1/4 pound mushrooms, quartered

1 10-oz package frozen mixed vegetables

1 egg, slightly beaten

pie crust

In a saucepan over medium heat, cook onion until tender. Stir in flour until blended, cook 1 minute. Gradually stir in milk, water, salt, pepper, and bouillon. Cook, stirring constantly, until mixture is slightly thickened. Stir in chicken, potatoes, mushrooms, and other vegetables. Spoon mixture into a 13 X 9 baking dish. Roll out pie crust and place over dish; brush top with beaten egg. Bake at 350 degrees, 45 minutes or until crust is golden and vegetables are tender. (I plan an hour.)

**Alternative crust that I actually like better than pie crust:

1 cup milk

1 cup mayo (or 1/2 cup mayo and a couple Tbsp melted butter; that's how I like it)

1 cup flour

1 1/2 tsp baking powder

pinch of salt

Mix together crust and pour over top of pot pie before baking.

Seriously, guys, you can't go wrong with this dish. It's yummy.