Recipe - Chicken Potpies

1 Recipe Pastry for
DoubleCrust Pie,, see next
recipe
1 pack (10oz.) frozen mixed
vegetables
One half cup Chopped onions
One half cup Chopped fresh mushrooms
One fourth cup Margarine or butter
1/3 cup Allpurpose flour
Three fourths teaspoon Dried sage, marjoram, or
thyme,, crushed
One half teaspoon Salt
1/8 teaspoon Pepper (up to 1/4)
2 cup Chicken broth
Three fourths cup Milk
3 cup Cubed cooked chicken or
turkey, (1 pound)
One fourth cup Snipped parsley
One fourth cup Chopped pimiento
Milk
Sesame seed, (optional)

Prepare Pastry for DoubleCrust Pie to make 6 individual casseroles or
Pastry for SingleCrust Pie to make a 2quart casserole; set aside. Cook
frozen vegetables according to package directions; drain. In a medium
saucepan cook onion and mushrooms in hot margarine or butter til tender.
Stir in flour, sage, or thyme, salt and pepper/ Add broth and Three fourths cup milk
all at once. Cook and stir till thickened and bubbly. Pour chicken mixture
into six (10oz.) casseroles or 2quart round casserole. For the 6
individual casseroles, roll doublecrust pastry to a 15x10inch rectangle;
cut into six 5inch circles. For the 2quart casserole, roll a singlecrust
pastry into a 10inch circle. Cut out shapes or cut slits in center(s) or
pastry circle(s). Place crusts on top of casserole(s). Flute edges. Brush
with milk; top with cutouts, if using. Sprinkle with sesame seed, if
desired. Bake in 450 oven till pastry is golden brown, allowing 12 to 15
minutes for the large casserole. Makes 6 servings. BiscuitTopped Chicken
Potpie: Prepare as above, except omit pastry. Cut dough rounds from 1
package (6) refrigerated biscuits into quarters; arrange atop bubbly
chicken mixture in casserole(s). Bake in a 400 degree oven about 15 minutes
or until biscuits are golden.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #660 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Jul 6, 1997