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Chicken Potpies Recipe

Chicken Potpies Recipe photo by Taste of Home

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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.

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Chicken Potpies Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

2 cups frozen peas and carrots
1/2 cup chopped onion
1 can (4 ounces) mushroom pieces, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1/8 teaspoon pepper
2 cups hot water
3/4 cup milk
3 teaspoons chicken bouillon granules
3 cups cubed cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
Pastry for double-crust pie

Directions

Cook frozen vegetables according to package directions. Drain and set aside. In a large saucepan, saute onion and mushrooms in butter until tender. Stir in the flour, salt, sage and pepper until blended. Combine the water, milk and bouillon. Slowly add to saucepan, stirring constantly.
Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the chicken, pimientos, parsley and reserved peas and carrots. Spoon into six individual baking dishes.
Roll and cut pastry into circles 1 in. smaller than top of casseroles; place one circle on each. Bake at 425° for 12-15 minutes or until crust is lightly browned. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 605 calories, 33 g fat (15 g saturated fat), 101 mg cholesterol, 1,145 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Chicken Potpies in Country Extra September 1991, p47

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Chicken Potpies

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(1-1) of 1 reviews

Reviewed on Jul. 20, 2010 by Trilby Yost

This recipe is a hit with my husband because it doesn't have much crust. He's not a fan of the soggy pastry or pasty bread toppings of most pot pies. He can also make these individual pies himself -- getting him to cook is always a good thing for me!