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Chicken and Mushroom Pie with Spinach Salad

Food Network Canada

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.

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Ingredients

Chicken and Mushroom Pie

1
deep dish frozen pie shell
1 ½
cup cooked chicken (can be from deli chicken, skinned and cut into bite-sized chunks).
2
Tbsp butter
2
Tbsp flour
1 ¼
cup 1% milk
1
cup chicken broth
½
cup frozen peas
½
cup fresh mushroom slices
1
tsp Mrs. Dash Italian seasoning

Spinach Salad

1
bag of baby spinach
Real bacon pieces
¼
cup crumbled feta cheese
Fruit in season – mangoes, strawberries, blueberries, etc.
Cashews or nut blend
Bottled poppy seed dressing
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Directions

Step 1

Take out pie crust and let come to room temperature. Preheat oven to 425F.

Step 2

Debone ½ of a deli roaster chicken and cut into cubes.

Step 3

Melt butter in large frying pan and add flour. Mix well.

Step 4

Gradually add milk and the chicken broth. Cook until it starts to thicken.

Step 5

Add cooked chicken and frozen peas. Continue to cook until thick.

Step 6

Add mushroom slices and spice.

Step 7

Pour chicken mixture into empty pie plate with no bottom crust.

Step 8

Cover with thawed crust and seal all edges. Cut a few air vents.

Step 9

Bake in oven for 10 minutes then reduce to 350F for 20 minutes.

Step 10

Let pie stand 10 minutes before cutting.

Step 11

Rinse spinach and spin dry.

Step 12

Sprinkle with bacon bits, feta, fruit, nuts and poppy seed dressing.

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