Chicken Potpies

Recipe Ingredients

		Pastry for double crust pie
1		Frozen peas & carrots - (10 oz)
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	73g / 2.6oz	Fresh mushrooms - chopped
1/4 cup	49g / 1.7oz	Butter or margarine
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried sage - marjoram or thyme, crushed
1/8 teaspoon	0.6ml	Pepper
2 cups	474ml	Chicken broth
3/4 cup	177ml	Milk
3 cups	187g / 6.6oz	Cooked chicken or turkey - cubed
1/4 cup	59ml	Snipped parsley
1/4 cup	36g / 1.3oz	Pimiento - chopped

Recipe Instructions

Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine until tender. Stir in flour, salt, sage, marjoram or thyme and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat until bubbly. Pour chicken mixture into six 10 ounce round casseroles (or use a 12 X 7 1/2 X 2" baking dish).

Roll pastry into a 15 X 10" rectangle. Cut into six 5" circles and place atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9" rectangle. Place over the 12 X 7 1/2 X 2" baking dish). Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450F degree oven for 12-15 minutes or until pastry is golden brown.

Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1 package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in casseroles or baking dish. Bake in a 400F degree oven about 15 minutes or until biscuits are golden.

Source:
BH&G

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