Wow, the pie was so good and the ladies really loved it. So here it is:
One sheet of Pepperidge Farm Pastry dough
4 chicken breasts, cooked and chopped
1/2 onion, chopped
1 can of artichoke hearts, drained and rinsed and chopped into smaller pieces.
2 russet or new potatoes, peeled and chopped and cook before adding to mixture.
1 small jar of capers
2 tables lemon juice
1 stick (8 tables) butter
1/3 cup flour
1 can Campbells Cream of mushroom soup with garlic
1 8 oz container of sour cream
2 cups chicken broth
1 cup chopped mushrooms
1 teas each of thyme, garlic powder, dill and pepper (a little salt as desired)
Saute onion and mushrooms in butter until done. Sprinkle the flour into this mixture and stir as to make a paste. (the mushrooms add liquid as they cook). When this thickens, add the chicken broth and stir continually to avoid lumps. Add the soup and seasonings and the water if needed. Cook for about 5 minutes or until blended and bubbling. Take off heat and add the sour cream and cooked potatoes. Stir well. Preheat oven to 400 degrees
Pour mixture into a casserole dish which has been sprayed with Pam. When oven is ready, unfold one sheet of the phyllo dough and place on top of the mixture. Bake until dough on top is puffed and brown. This usually is about 30 minutes. Serve with a spring salad mix with cherry tomatoes and french bread.
Chocolate Castles 