Tomato-Mushroom Chicken Pot Pie

A classic comfort food recipe found on

Tomato-Mushroom Chicken Pot Pie

Pot pie is the ultimate comfort food. With switched-up ingredients and a creative twist, you  elevate this classic from familiar to fabulous.

Cornmeal-Parmesan Pastry (recipe follows)
1 cup chopped leek or onion
2 tablespoons margarine or butter
3 cups sliced fresh mushrooms
1/4 up all-purpose flour
1 tablespoon snipped fresh oregano
or 1 teaspoon dried oregano, crushed
1 1/2 cups chicken broth
2 cups cubed cooked chicken
4 canned whole Italian-style tomatoes, chopped and drained
1/3 cup drained, sliced oil-pack dried tomatoes
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese


Prepare pastry; set aside. In a large skillet cook leek or onion in margarine or butter for 2 minutes. Add mushrooms; cook 3 to 4 minutes or until tender. Stir in flour and oregano. Add broth all at once. Cook and stir until thickened and bubbly. Add chicken, tomatoes, and pepper; heat through. Transfer hot mixture to a 1-1/2-quart casserole. Arrange pastry on top; trim to 1/2 inch beyond rim. Turn under and flute edges. Brush with milk; top with cutouts, if desired. Sprinkle with Parmesan cheese. Place on a baking sheet. Bake in a 425 degree F oven about 25 minutes or until golden. Let stand 15 minutes.

Makes 6 servings.

Cornmeal-Parmesan Pastry

1 cup all-purpose flour
1 tablespoon cornmeal
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/3 cup shrotening
3 tablespoons cold water


In a mixing bowl stir together flour, cornmeal, Parmesan cheese, and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 2 to 3 more tablespoons cold water until all is moistened. Form into a ball. On a lightly floured surface, roll to a 9-inch circle. Use small cutters to cut shapes in pastry, if desired, or use a fork to prick.