Ingredients
- 1/2 pound mushrooms, sliced
- 1/3 cup butter
- 1/4 cup green pepper, chopped
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon monosodium glutamate
- 1/4 teaspoon black pepper, to taste
- 12 ounces heavy cream, (1 1/2 cup)
- 2 teaspoons chicken bouillon, (cubes)
- 1 1/2 cup water, boiling
- 16 ounces cooked chicken breast, chopped
- 3/4 cup frozen corn
- 3/4 cup frozen diced carrots
- 1/4 cup canned pimiento, cut into strips
- 12 ounces prepared pastry crust (1 package)
How to Make
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Step 1: In a small sauce pan, cover carrots (they had fresh ) with water, and simmer until soft.
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Step 2: Add corn, cook about 7 minutes.
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Step 3: Drain and set aside.
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Step 4: Dice the chicken.
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Step 5: Set side.
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Step 6: In a large Dutch oven, melt butter.
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Step 7: Add the mushrooms and green peppers, and saute until soft.
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Step 8: Remove the peppers and mushrooms with slotted spoon, allowing the butter to drip back into the pan.
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Step 9: Stir flour, salt, msg, and pepper into the butter.
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Step 10: Cook about five minutes, or until mixture begins to take on the color of peanut butter.
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Step 11: Remove from heat and whisk in cream.
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Step 12: Dissolve bouillon cubes in 1 1/2 cup boiling water.
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Step 13: Whisking constantly, gradually add to flour/cream mixture.
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Step 14: Return to heat and cook, whisking, until thickened.
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Step 15: Stir in chicken, mushrooms, vegetables, and pimento.
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Step 16: Divide mixture into six cassolettes.
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Step 17: Top with your pie crust, and bake at 425 until crust is golden brown (35 minutes).
We hope you enjoy this recipe!
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