Chicken Potpie
By oumom97
You may also use canned biscuits cut into quarters and arrange on top of the hot chicken mixture in the baking dish.
Purchased pie crust may be used if you wish.
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Ingredients
- pastry for a double crust pie
- 1-10 oz package frozen peas and carrots
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, chopped (optional)
- 1/4 cup butter or margarine
- 1/3 cup flour
- 1/2 tsp salt
- 1/2 tsp dried sage, marjoram, or thyme crushed (optional)
- 1/8 tsp pepper
- 2 cups chicken broth (1 can)
- 1/4 cup snipped parsley (optional)
- 1/4 cup pimentos chopped
- 3 cups cooked chicken or turkey cut up
Details
Preparation
Step 1
Prepare pastry and set aside.
Cook peas and carrots according to pkg. directions, and drain.
In a saucepan, cook onion and mushrooms in butter or margarine until tender.
Stir in flour, & seasonings.
Add chicken broth and milk all at once.
Cook and stir until thickened and bubbly. You may have to add more flour.
Stir in drained carrots and peas, chicken or turkey, parsley and pimento. Heat until bubbly.
Pour chicken mixture into six 10 oz round casseroles or a 12" X 7" baking dish.
Roll pastry into a rectangle. Cut into 6 circles or a piece the shape and size of your baking dish. Place pastry on top of casseroles. Flute or crimp the edges of pastry and cut slits in the top for steam to escape.
Bake at 450 degrees for 12 to 15 min. or until the pastry is done.
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