Mom's Chicken Pie

I give up trying to remember to get a picture of this casserole before it is empty. It just goes too quickly in this house. It has also disappeared at every pot luck where Mom has served it. Everyone raves about Mom's chicken pie, and after you try it, you'll know why. It's the perfect way to stretch a little bit of leftover cooked chicken.

1/2 recipe for pastry, prepared but not rolled (what you would make for a pie without a top crust)
2 tbsp. butter
1/2 cup sliced onions
10 oz can cream of mushroom soup
1/2 cup milk
Pinch marjoram
1 cup cooked chicken, chopped
1 cup cooked vegetables, cut bite size (we prefer potatoes, carrots and a few peas)

In large frying pan heat butter until foamy. Add onions and cook until transparent. Blend in soup, milk and marjoram. Heat thoroughly but do not boil. Arrange chicken and vegetables in 8 inch baking dish or deep pie plate. Pour hot mushroom sauce over top. Cover with prepared pastry. Seal and flute edges. Slit top. Bake at 425°F for 25 minutes.

We double this for our family of 6, bake it in a 9x13" pan, and rarely have leftovers.

~ Charmin