Chicken Potpies

Cooking Instructions

Oven 450

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 12 x 7-1/2 x 2-inch baking dish.)

Roll pastry into a 15 x 10-inch rectangle. Cut into six 5-inch circles and place atop the 10-ounce casseroles. (Or, roll pastry into a 13 x 9-inch rectangle. Place over the 12 x 7-1/2 x 2-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.