*  Exported from  MasterCook  *

                             CHICKEN POTPIES

Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        Pastry for Double-Crust Pie, -- see next recipe
   1      package       (10-oz.) frozen mixed vegetables
     1/2  cup           chopped onions
     1/2  cup           chopped fresh mushrooms
     1/4  cup           margarine or butter
     1/3  cup           all-purpose flour
     3/4  teaspoon      dried sage, marjoram, or thyme, -- crushed
     1/2  teaspoon      salt
     1/8  teaspoon      to 1/4 teaspoon pepper
   2      cups          chicken broth
     3/4  cup           milk
   3      cups          cubed cooked chicken or turkey, (1 pound)
     1/4  cup           snipped parsley
     1/4  cup           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.  



                   - - - - - - - - - - - - - - - - - -