chicken pie

2 tablespoons margarine

1 cup sliced mushrooms

1 clove garlic, minced

2 tablespoons Argo-Kingsfords Cornstarch

1 1/2 cups milk

2 1/2 cups cooked chicken, cut into bite size pieces

2 cups fresh peas, cooked

1 whole pimiento, chopped

1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/4 teaspoon pepper

1 recipe double crust pastry

In skillet, melt margarine. Add mushrooms and garlic. Sauté over medium heat until lightly browned. In saucepan, stir together cornstarch and milk until smoothe. Mix in mushrooms, garlic and pan drippings. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in chicken, peas, pimiento, thyme, salt and pepper. Pour into pastry lined 9 inch pie plate. Cover with pastry; seal and flute edge. Cut slits in top. Bake in 375 degree oven for 35 minutes, or until crust is golden brown.

Makes 6 to 8 servings.

I don't think anyone here knows it but I am a big fan of chicken because it's delicious but not high in fat and cholesterol compared to pork and beef. I love chicken pie but I don't know how to make them. I just buy the ready made in groceries and pop them in my microwave . I'd love to try this out soon. Thanks cym!

i've not eaten chicken pie in ages.

i love it because it's easy, it's soft on the mouth and it's yummy

not to mention i like anything with pastry