Chicken Pot Pie

By ccavins

Ingredients

• Pastry for Double-Crust Pie
• 1 10-ounce package frozen peas and carrots
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped fresh mushrooms
• 1/4 cup margarine or butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage, marjoram, or thyme, crushed
• 1/8 teaspoon pepper
• 2 cups chicken broth
• 3/4 cup milk
• 3 cups cubed cooked chicken or turkey
• 1/4 cup snipped fresh parsley
• 1/4 cup diced pimiento

Details

Servings 6

Preparation

Step 1

1. Prepare Pastry for Double-Crust Pie; set aside.
Cook peas and carrots according to package directions; drain.
2. In a saucepan cook onion and mushrooms in
margarine or butter till tender. Stir in flour; salt;
sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir till
thickened and bubbly. Stir in drained peas and carrots,
chicken or turkey, parsley, and pimiento; cook till bubbly.
3. Pour mixture into six 10-ounce casserole dishes.
(or, use a 13x9-inch rectangular baking dish)
4. Roll pastry into a 15x10-inch rectangle. Cut into
six 5-inch circles and place atop the 10-ounce
casseroles. (or, roll pastry into a 13x9-inch rectangle.
Place over the rectangular baking dish.) Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes
or till 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 individual
casseroles or the baking dish. Bake in a 400 degree oven about 15 minutes or till biscuits are golden.