This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Chicken and Mushroom Pie
Take out pie crust and let come to room temperature. Preheat oven to 425F.
Debone ½ of a deli roaster chicken and cut into cubes.
Melt butter in large frying pan and add flour. Mix well.
Gradually add milk and the chicken broth. Cook until it starts to thicken.
Add cooked chicken and frozen peas. Continue to cook until thick.
Add mushroom slices and spice.
Pour chicken mixture into empty pie plate with no bottom crust.
Cover with thawed crust and seal all edges. Cut a few air vents.
Bake in oven for 10 minutes then reduce to 350F for 20 minutes.
Let pie stand 10 minutes before cutting.
Rinse spinach and spin dry.
Sprinkle with bacon bits, feta, fruit, nuts and poppy seed dressing.