Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry
Amount Measure Ingredient -- Preparation Method
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1 recipe Pastry for Double-Crust Pie, -- see next recipe
1 package (10-oz.) frozen mixed vegetables
1/2 cup chopped onions
1/2 cup chopped fresh mushrooms
1/4 cup margarine or butter
1/3 cup all-purpose flour
3/4 teaspoon dried sage, marjoram, or thyme, -- crushed
1/2 teaspoon salt
1/8 teaspoon to 1/4 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey, (1 pound)
1/4 cup snipped parsley
1/4 cup chopped pimiento
milk
sesame seed, (optional)
Prepare Pastry for Double-Crust Pie to make 6 individual casseroles or
Pastry for Single-Crust Pie to make a 2-quart casserole; set aside. Cook
frozen vegetables according to package directions; drain. In a medium
saucepan cook onion and mushrooms in hot margarine or butter til tender.
Stir in flour, sage, or thyme, salt and pepper/ Add broth and 3/4 cup
milk all at once. Cook and stir till thickened and bubbly. Pour chicken
mixture into six (10-oz.) casseroles or 2-quart round casserole. For the
6 individual casseroles, roll double-crust pastry to a 15x10-inch
rectangle; cut into six 5-inch circles. For the 2-quart casserole, roll
a single-crust pastry into a 10-inch circle. Cut out shapes or cut slits
in center(s) or pastry circle(s). Place crusts on top of casserole(s).
Flute edges. Brush with milk; top with cutouts, if using. Sprinkle with
sesame seed, if desired. Bake in 450 oven till pastry is golden brown,
allowing 12 to 15 minutes for the large casserole. Makes 6 servings.
Biscuit-Topped Chicken Potpie: Prepare as above, except omit pastry.
Cut dough rounds from 1 package (6) refrigerated biscuits into quarters;
arrange atop bubbly chicken mixture in casserole(s). Bake in a 400
degree oven about 15 minutes or until biscuits are golden.
