Tomato-Mushroom Chicken Pot Pie
Cornmeal-Parmesan Pastry (recipe follows)
1 cup chopped leek or onion
2 tablespoons margarine or butter
3 cups sliced fresh mushrooms
1/4 cup 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: In a mixing bowl stir together 1 cup all-purpose flour, 1 tablespoon cornmeal, 1 tablespoon grated Parmesan cheese, and 1/4 teaspoon salt. Cut in 1/3 cup shorteninguntil pieces are the size of small peas. Sprinkle 1 tablespoon cold 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.
Make-Ahead Tip: Prepare pastry but do not roll it out. Wrap in plastic wrap or place in a plastic bag; seal, label, and chill up to 24 hours. Let stand at room temperature for 30 minutes before rolling it out.