Chicken Potpies

Ingredients

• Pastry for Double-Crust Pie (see recipe, page 294)
• 1 10-ounce package frozen peas and carrots
• 1/2 cup chopped onion
• 1/2 cup chopped fresh mushrooms
• 1/4 cup margarine or butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage, marjoram, or thyme, crushed
• 1/8 teaspoon pepper
• 2 cups chicken broth
• 3/4 cup milk
• 3 cups cubed cooked chicken or turkey
• 1/4 cup snipped parsley
• 1/4 cup chopped pimiento

Instructions

1. Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. 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; heat till bubbly. Pour chicken mixture into six 10-ounce round casseroles. (Or, use a 12x7 1/2x2 inch baking dish.)
2. Roll pastry into a 15x10-inch rectangle. Cut into six 5-inch circles and place atop the 10-ounce casseroles. (Or, roll pastry into a 13x9-inch rectangle. Place over the 12x7 1/2x2-inch baking dish.) Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450° oven for 12 to 15 minutes or till pastry is golden brown.
3. Herb-Crumb-Topped Chicken Potpies: Prepare as above, except omit pastry. Stir together 1 cup herb-seasoned stuffing croutons and 2 tablespoons melted margarine or butter. Sprinkle atop chicken mixture in casseroles or dish.
4. Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1 package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in casseroles or dish. Bake in a 400° oven about 15 minutes or till biscuits are golden.