Teds Adluh Chicken Pot Pie

  1 cup Adluh Seafood Breader
  1/3 cup Butter use more for wash
  1 1/3 cups Chicken Stock
  1/2 cup Heavy Cream
  2 cups Chicken cooked and cut into bite size pieces
  1/2 cup Green Peas cooked
  1/2 cup Mushrooms cooked
  2 Pie Crust Shells Prepared, unbaked

 
Heat oven to 425 degrees. Use large saucepan to melt butter over a medium heat. Stir in Adluh Seafood Breading mix until well blended while also adding 1/2 of the chicken stock. Gradually stir in cream and rest of chicken stock while continuing to stir. Fold in chicken, then add peas and mushrooms, mixing well, until mixture thickens and is well blended. Take one prepared pie crust lined shell and spoon mixture into shell smoothing as you go. Remove second pie crust shell from tin and place carefully over mixture so as to center and make a cover. Seal edges together. Cut 3 or 4 slits in top crust to vent the mixture and then brush with melted butter. Bake 25 to 35 minutes or until crust is golden in color. Remove from oven and place strips of aluminum foil around edges to keep them from burning and then return to oven for another 15 to 20 minutes until done. Remember, some ovens are hotter that others so watch occasionally and adjust as needed. Let pie rest for 5 minutes before slicing and serving. Goes well with mashed potatoes.