Easy Chicken Or Turkey Pot Pie - cooking recipe

Ingredients

1 medium carrot, peeled and sliced
1 stalk celery, chopped
1 medium onion, finely chopped
1/2 - 3/4 teaspoon dried thyme
1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
1 tablespoon fresh minced garlic
1 teaspoon ground black pepper
3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 1/2 cups cubed cooked chicken (or turkey)
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 1/2 cups frozen cut green beans, cooked and drained
salt (to taste) (optional)
1 (9 inch) pastry for double-crust deep dish pie

Preparation

In a large skillet melt butter over medium heat.
Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
Line the bottom of the pie plate with pastry.
Add in the chicken or turkey mixture.
Place the remaining pastry on top; seal and flute.
Slice a couple of slits on top to allow steam to escape.
Brush lightly with table cream or milk.
Cover the edges loosley with foil.
Place the pie plate on a baking sheet.
Bake bottom-oven rack for 55-60 minutes or until golden brown.