OLD FASHIONED CHICKEN POT PIE

I adapted this recipe from one I found a while ago. It came from the Chicago Culinary Institute, circa 1956.

1/2 lb. mushrooms (sliced)
1/3 cp butter
1/4 cup chopped green pepper
1/4 cp flour
1 t salt
1/2 t monosodium glutamate
Black pepper to taste
1 1/2 cp cream
2 chicken bouillon cubes
1 1/2 cp boiling water
1 simmered chicken, cooled & deboned (see previous recipe)
3/4 cp frozen whole kernel corn
3/4 cp diced carrots
1/4 cp canned pimiento, cut into strips

In a small sauce pan, cover carrots with water, and simmer until soft. Add corn, cook about 7 minutes. Drain and set aside.

Dice the chicken. Set side.

In a large, heavy skillet or Dutch oven, melt butter. Add the mushrooms and green peppers, saute until soft. Remove the peppers and mushrooms with slotted spoon, allowing the butter to drip back into the pan.

Stir flour, salt, msg, and pepper into the butter. Cook about five minutes, or until mixture begins to take on the color of peanut butter. Remove from heat, whisk in cream.

Dissolve bouillon cubes in 1 1/2 cp boiling water. Stirring constantly, gradually add to flour/cream mixture. Return to heat and cook, stirring, until thickened. Stir in chicken, mushrooms, vegetables, and pimento.

At this point you can either:

Divide mixture into six cassolettes, top with your favorite pie crust, and bake at 425 until crust is golden brown, or (and this is my favorite way):

Prepare either Jiffy or Bisquick Drop Biscuits as per package directions. Pour chicken mixture into a 3 qt casserole and drop biscuit dough by tablespoon onto top of mixture. Bake at 375 until biscuits are golden brown.