- 10 tablespons [145 g] butter
- 12 tablespoons [105 g] flour
- 4 cups [1 L] lukewarm milk
- 3 celery stalks, chopped
- 3 large onions, chopped
- 2 cups [500 mL] fresh mushrooms, chopped
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 4 to 5 cups [1 to 1.25 L] small cooked chicken cubes
- Poultry seasoning, to taste
- Salt and pepper, to taste
- 2 pastry shells [1 to line a deep-dish, the other to top mixture]
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- Melt butter into the top part of a double-boiler over hot, not boiling, water.
- Stir in flour.
- Still stirring, slowly pour in lukewarm milk.
- Cook white sauce over low heat until thickened, for 20 minutes.
- Preheat oven to 425°F [220°C].
- Meanwhile, into a frypan, brown together chopped celery, onions and mushrooms; set aside.
- Season white sauce to taste with poultry seasoning; salt and pepper.
- Then mix in reserved browned vegetables, cream of mushroom soup concentrate and cooked chicken cubes.
- Line an approximately 12-cup [3-L] deep casserole with larger pastry shell.
- Pour white sauce mixture into casserole.
- Top mixture with remaining pastry shell; cut vents into dough.
- Bake into preheated oven, for approximately 30 minutes, until golden brown.
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