Chicken Pot Pies

Name: Chicken Pot Pies
Yield: 6
Cuisine: Fusion
Ingredients: frozen peas & carrots mix; onions; mushrooms; butter; flour; salt; sage; black pepper; chicken broth; milk; chicken; parsley leaves; pimentos

Yield

6 servings

Prep

30 min

Cook

15 min

Ready

45 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	package	frozen peas & carrots mix
½	cup	onions chopped
½	cup	mushrooms fresh	*
¼	cup	butter or margarine
⅓	cup	all-purpose flour
½	teaspoon	salt
½	teaspoon	sage marjoram or thyme, crushed	*
⅛	teaspoon	black pepper
2	cups	chicken broth
¾	cup	milk
3	cups	chicken or turkey, cubed
¼	cup	parsley leaves snipped
¼	cup	pimentos chopped

Ingredients

Amount	Measure	Ingredient	Features
1	package	frozen peas & carrots mix
118	ml	onions chopped
118	ml	mushrooms fresh	*
59	ml	butter or margarine
79	ml	all-purpose flour
2.5	ml	salt
2.5	ml	sage marjoram or thyme, crushed	*
0.6	ml	black pepper
473	ml	chicken broth
177	ml	milk
7.1E+2	ml	chicken or turkey, cubed
59	ml	parsley leaves snipped
59	ml	pimentos chopped

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.