Chicken Pot Pie 1

One (3-1/2 lbs) fryer or small hen

1 medium potato, cut in small chunks

1 medium onion, quartered

1 large onion, finely chopped

1 small bell pepper, chopped

3/4 cup fresh parsley, chopped

3/4 to l cup frozen mixed vegetables (cooked 5 minutes and drained)

One (4-1/2) ounces small can mushrooms (stems and pieces)

1-1/2 cans cream of mushroom soup

1 can water chestnuts, drained and chopped

1 chicken bouillon cube (optional) or chicken broth, fat removed

2 tablespoons margarine

1 recipe single pie crust (for top of pie)

Tony's Seasonings to taste

Season chicken and cook in water with quartered onion until tender. Remove chicken and let cool. When cool, remove chicken; set aside. Place broth in refrigerator, letting fat accumulate on top. Cut chicken in bite-size pieces.

Melt margarine in large frying pan. Saute onion, bell pepper, parsley, potato for a few minutes. Add the mushroom soup, chicken broth about 3/4 to 1 cup broth. Cook the vegetable mixture and soup for about 10-15 minutes. At this time, potato should be cooked. Add the chicken chunks and taste for seasoning adjustments. Cook mixture for 20 minutes, stirring occasionally. Add the water with single pie crust. Make 6 slits in crust. Bake 10-15 minutes in preheated oven at 450F until brown.

Note:
Versatile - chicken mixture can be served with Chinese noodles, pasta shells or rice.

Yield: 18 servings

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Cajun Country -- New Iberia, Louisiana