• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Potpies

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Recipe Pastry for
  • -Double-Crust Pie,, see next
  • -recipe
  • 1 pk (10-oz.) frozen mixed
  • -vegetables
  • 1/2 c Chopped onions
  • 1/2 c Chopped fresh mushrooms
  • 1/4 c Margarine or butter
  • 1/3 c All-purpose flour
  • 3/4 ts Dried sage, marjoram, or
  • -thyme,, crushed
  • 1/2 ts Salt
  • 1/8 ts Pepper (up to 1/4)
  • 2 c Chicken broth
  • 3/4 c Milk
  • 3 c Cubed cooked chicken or
  • -turkey, (1 pound)
  • 1/4 c Snipped parsley
  • 1/4 c Chopped pimiento
  • Milk
  • Sesame seed, (optional)


Prepare Pastry for Double-Crust Pie to make 6 individual casseroles or
Pastry for Single-Crust Pie to make a 2-quart casserole; set aside. Cook
frozen vegetables according to package directions; drain. In a medium
saucepan cook onion and mushrooms in hot margarine or butter til tender.
Stir in flour, sage, or thyme, salt and pepper/ Add broth and 3/4 cup milk
all at once. Cook and stir till thickened and bubbly. Pour chicken mixture
into six (10-oz.) casseroles or 2-quart round casserole. For the 6
individual casseroles, roll double-crust pastry to a 15x10-inch rectangle;
cut into six 5-inch circles. For the 2-quart casserole, roll a single-crust
pastry into a 10-inch circle. Cut out shapes or cut slits in center(s) or
pastry circle(s). Place crusts on top of casserole(s). Flute edges. Brush
with milk; top with cutouts, if using. Sprinkle with sesame seed, if
desired. Bake in 450 oven till pastry is golden brown, allowing 12 to 15
minutes for the large casserole. Makes 6 servings. Biscuit-Topped Chicken
Potpie: Prepare as above, except omit pastry. Cut dough rounds from 1
package (6) refrigerated biscuits into quarters; arrange atop bubbly
chicken mixture in casserole(s). Bake in a 400 degree oven about 15 minutes
or until biscuits are golden.

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