Source: Fabulous Food Associations

Perfect Pot Pie
Your family will think you're the perfect cook when you serve this perfect pot pie.
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes


1/4 cup salted butter, or margarine
1 cup yellow onions, diced
1 cup carrots, sliced
3/4 cup red bell pepper, diced
1 cup celery, sliced
1 cup white onions, diced
1 cup red onion, diced
1 1/2 cups mushrooms, quartered
2 cups cooked chicken, diced
2/3 cup white flour
1 9 inch pie crust, already prepared
1/4 cup beer
1 cup chicken broth
1 tablespoon fresh thyme
2/3 cup fresh basil, chopped
3/4 teaspoon salt
1/2 cup green onion, sliced
3/4 cup light cream
1 1/2 teaspoons chicken broth packet
1/8 cup Italian parsley, minced
1/4 teaspoon fresh ground black pepper
1 teaspoon pressed garlic, minced

Preheat oven to 375 degrees. Combine the first nine ingredients in a large heavy sauce pan. Place over medium high heat and cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add the remaining ingredients, except for the pie crust, and stir very well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer. Place 10 ounces of filling in each of 6 individual baking dishes. Set aside to cool slightly. Place prepared pie crust over tops of cooled filling and crimp around edges to seal. Cut 3 small slits into the top to let steam escape while baking. When pies are prepared, bake for 15-20 minutes until crust is browned. Serve immediately or cool then reheat in 350 degrees oven for 15-20 minutes until hot. While re-heating you may need to cover loosely with foil to prevent burning the crust.