CHICKEN POTPIES

Chicken Potpies image

My mother made these tasty potpies for Sunday supper for many years. They are easy to prepare and are perfect for a ladies' luncheon or a family meal.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 cups frozen peas and carrots
1/2 cup chopped onion
1 can (4 ounces) mushroom pieces, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1/8 teaspoon pepper
2 cups hot water
3/4 cup milk
3 teaspoons chicken bouillon granules
3 cups cubed cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
Pastry for double-crust pie

Steps:

Cook frozen vegetables according to package directions. Drain and set aside. In a large saucepan, saute onion and mushrooms in butter until tender. Stir in the flour, salt, sage and pepper until blended. Combine the water, milk and bouillon. Slowly add to saucepan, stirring constantly. , Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the chicken, pimientos, parsley and reserved peas and carrots. Spoon into six individual baking dishes. , Roll and cut pastry into circles 1 in. smaller than top of casseroles; place one circle on each. Bake at 425° for 12-15 minutes or until crust is lightly browned.

Nutrition Facts : Calories 605 calories, Fat 33g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1145mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 3g fiber), Protein 27g protein.