Chicken Pot Pie - 5

Recipe Ingredients

1		Pastry for double-crust pie - , see next recipe
1		Frozen mixed vegetables - (10-oz.)
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped fresh mushrooms
1/4 cup	49g / 1.7oz	Margarine or butter
1/3 cup	20g / 0.7oz	All-purpose flour
3/4 teaspoon	3.8ml	Dried sage - marjoram, or thyme,, crushed
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	To 1/4 teaspoon pepper
2 cups	474ml	Chicken broth
3/4 cup	177ml	Milk
3 cups	187g / 6.6oz	Cubed cooked chicken or turkey - (1 pound)
1/4 cup	59ml	Snipped parsley
1/4 cup	36g / 1.3oz	Chopped pimiento
		Milk
		Sesame seed - (optional)

Recipe Instructions

Prepare Pastry for Double-Crust Pie to make 6 individual casseroles or Pastry for Single-Crust Pie to make a 2-quart casserole; set aside. Cook frozen vegetables according to package directions; drain. In a medium saucepan cook onion and mushrooms in hot margarine or butter until tender. Stir in flour, sage, or thyme, salt and pepper/ Add broth and 3/4 cup milk all at once. Cook and stir till thickened and bubbly.

Pour chicken mixture into six (10-oz.) casseroles or 2-quart round casserole. For the 6 individual casseroles, roll double-crust pastry to a 15x10-inch rectangle; cut into six 5-inch circles. For the 2-quart casserole, roll a single-crust pastry into a 10-inch 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 450F oven till pastry is golden brown, allowing 12 to 15 minutes for the large casserole.

Biscuit-Topped 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.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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