Here's the recipe I used. I have to say, I cooked boneless/skinless chicken and shredded it. I julienned carrots and onions and also put in fresh mushrooms and a dew chopped potatoes. I used more than suggested. I also got the refrig pie crusts and put them into individual foil small bread pans to make them smaller.
Disney's 50's Prime Time Cafe Chicken Pot Pie
Created by admin, Sunday, 06 August 2000 Average user rating / 4 4 Users Voted
Description This recipe is from the book Mickey's Gourmet Cookbook. This book can be found through
Amazon, but it is a special order. We highly recommend this book.
Ingredients
At a glance
2 C. chicken tenderloins, uncooked
1 C. broccoli, tops only
1/2 C. carrots, cubed
1/2 C. celery, cubed
1/4 C. leeks, diced
3 Tbsp. butter
3 Tbsp. flour
3 C. milk or half and half
1 C. Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beatenMethods/steps
Preheat oven to 400 degrees.
In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.
In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan che3ese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crush a delightful color.
I'll be sure to let Tyler know all of this! 
Be afraid, Bobby......be VERY afraid!
