Saturday, January 16, 2010

Chicken Potpies

Pastry for double-crust pie
1 10-ounce package frozen peas and carrots
½ c. chopped onion (1 medium)
½ c. chopped fresh mushrooms
¼ c. margarine or butter
1/3 c. flour
½ tsp. salt
½ tsp. dried sage, marjoram, or thyme, crushed
1/8 tsp. pepper
2 c. chicken broth
¼ c. milk
3 c. cubed cooked chicken or turkey
¼ c. fresh snipped parsley
¼ c. diced pimiento

1. Preheat oven to 450°. 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 casseroles. (Or, use a 2-quart rectangular baking dish.)
4. Roll pastry into a 15X10 inch rectangle. Cut into six 5 inch circle and place atop to 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 for 12 to 15 minutes or till pastry is golden brown.
Yield: 6 servings

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