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Chicken Potpies

 Chicken Potpies
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.
6 ServingsPrep: 20 min. Bake: 15 min.

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

2 of 2

Chicken Potpies (continued)

Directions (continued)

  • 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.