Chicken Pot Pies

Name: Chicken Pot Pies
Ingredients: 1 (10 oz.) pkg. frozen mixed vegetables; 1/4 c. butter or margarine; 1/2 c. chopped onion; 1/3 c. flour; 1/2 tsp. salt; 1/8 tsp. pepper; 1/4 tsp. ground sage; 3/4 c. milk; 3 chicken bouillon cubes or 3 tsp. instant bouillon; 2 c. water or broth; 3 c. cubed, cooked chicken or turkey; 1 (2 oz.) jar pimiento, drained (optional); 1/4 c. chopped fresh parsley; pastry for double-crust pie

14 ingredients

10 steps

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables
1/4 c. butter or margarine
1/2 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground sage
3/4 c. milk
3 chicken bouillon cubes or 3 tsp. instant bouillon
2 c. water or broth
3 c. cubed, cooked chicken or turkey
1 (2 oz.) jar pimiento, drained (optional)
1/4 c. chopped fresh parsley
pastry for double-crust pie

Directions

1

Cook frozen vegetables according to package directions; drain. In a saucepan, melt butter over medium heat; saute onion and mushrooms until tender.
2

Stir in flour, salt, pepper and sage. Combine milk, bouillon and water.
3

Slowly pour into saucepan, stirring constantly.
4

Cook and stir until mixture boils.
5

Reduce heat and simmer 2 minutes.
6

Stir in chicken, pimiento and parsley. Spoon into 6 individual casseroles.
7

Roll and cut pastry into circles 1 inch smaller than top of casseroles.
8

Place atop filling.
9

Bake at 425° for 12 to 15 minutes or until the crust is lightly browned.
10

Yields 6 servings.