April 8th, 2012
Text excerpted from Robin Hood Baking © 2010 Smucker Foods of Canada Corp. & Robert Rose Inc. Photographs copyright © 2010 Robert Wigington & Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Prepare pastry for double-crust pie. Set aside.
Cook potatoes and carrots in boiling salted water just until tender, about 15 minutes. Drain, reserving 3/4 cup cooking liquid for the sauce. Meanwhile, heat butter in a large skillet over medium high heat; saute mushrooms and onion just until tender.
Combine soup, flour, thyme, mustard and oregano and reserved vegetable liquid, stirring until smooth. Stir in chicken, mushroom mixture, potatoes, carrots and peas. Pour into prepared casserole.
Roll out pastry to fit top of casserole. Place over filling. Flute edges. Cut slits in the center to allow steam to escape.
Beat egg yolk and milk until blended. Brush over pastry.
Bake for 30 minutes or until crust is golden and filling is hot.
It's worth having leftover chicken or turkey so you can make this old‘fashioned favorite. We've lightened it up by using only a top crust and lots of filling.