1 tablespoon vegetable oil
1/2 onion, quartered
1 pound fresh mushroom caps, coarsely chopped
1 large potato
1 1/2 cups seasoned dry onion soup mix
1 teaspoon dried basil
2 teaspoons dried marjoram
2 teaspoons dried thyme
2 cups milk
1 cup chopped celery
1 cup cooked chicken breast, cut into 1 inch cubes (about 8 cubes)
2 tablespoons chopped celery
In a medium bowl, mix together vegetable oil, onion, mushroom caps, potato, broth, soup mix, basil, marjoram, thyme, and milk. Mix well. Transfer mixture into a 10x15 inch dish pan and top loosely with celery cube.
Preheat oven to 350 degrees F (175 degrees C). Measure 1/2 cup of filling and place inside the pastry shell. Bake for about 20 minutes in the preheated oven.