chicken potpies

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Servs: 6   Prep:   Cook:

"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."

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Ingredients [?]

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  • add   1 (4 ounce) can mushroom pieces, drained
  • add   1 (2 ounce) jar diced pimiento, drained
  • add   1/2 cup chopped onion
  • add   3 cups cubed cooked turkey or chicken
  • add   1/4 teaspoon ground sage
  • add   1 (10 ounce) package frozen peas and carrots
  • add   1/2 teaspoon salt
  • add   1/4 cup chopped fresh parsley
  • add   3/4 cup milk
  • add   1/8 teaspoon pepper
  • add   pastry for double-crust pie
  • add   1/4 cup butter or margarine
  • add   3 cubes chicken bouillon, crumbled
  • add   1/3 cup all-purpose flour
  • add   2 cups water


  1. Cook frozen vegetables according to package directions. Drain. In a saucepan, melt butter over medium heat; saute onion and mushrooms until tender. Stir in flour, salt, pepper and sage. Combine milk, bouillon and water. Slowly pour into saucepan, stirring constantly. Cook and stir until mixture boils. Reduce heat and simmer 2 minutes. Stir in chicken, pimiento and parsley. Spoon into six individual casseroles. Roll and cut pastry into circles 1 in. smaller than top of casseroles. Place atop of filling. Bake at 425 degrees F for 12-15 minutes or until crust is lightly browned.

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