Chicken Pot Pies

Directions

Pastry for double crust pie 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 7½ X 2 inch baking dish ). Roll pastry into a 15 X 10 inch rectangle. Cut into six 5inch circles and place atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9 inch rectangle. Place over the 12 X 7½ X 2 inch baking dish). Flute edges of pastry and cut slits in the top for steam to excape. Bake in a 450F degree oven for 12 to 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 400℉ (200℃) degree oven about 15 minutes or until biscuits are golden.