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1. Preheat oven to 350 F.
2. Lightly butter and flour a large rectangle casserole dish.
3. Add chicken breasts, chopped onion, and poultry seasoning to medium saucepan.
4. Add enough water to cover.
5. Simmer over medium heat 10 minutes, or until chicken is cooked through.
6. Drain and dice chicken.
7. Add diced chicken, onions, cream of chicken soup, cream of mushroom soup, shredded cheddar cheese, grated mozzarella cheese, frozen mixed vegetables, sliced fresh mushrooms, salt and pepper to large bowl.
8. Stir to combine.
9. Make two balls with pastry dough.
10. Roll dough out to large rectangle size pieces.
11. Lay one sheet of pastry in bottom of prepared pan.
12. Pour chicken mixture over pastry dough.
13. Cover with 2nd sheet of pastry dough.
14. Seal edges of bottom and top crusts.
15. Cut steam vents in top.
16. Bake 50 minutes, until pastry is golden brown.
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