Chicken Potpies Recipe
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Chicken Potpies

By: Sonuja Blow  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 81 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (10 ounce) package frozen peas and carrots
  • 1/4 cup butter or margarine
  • 1/2 cup chopped onion
  • 1 (4 ounce) can mushroom pieces, drained
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground sage
  • 3/4 cup milk
  • 3 cubes chicken bouillon, crumbled
  • 2 cups water
  • 3 cups cubed cooked turkey or chicken
  • 1 (2 ounce) jar diced pimiento, drained
  • 1/4 cup 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. 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I had a lot of fun with this recipe. I was sucked in by the little crust "hats," so I amused... MORE

 
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