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.
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
Reviews
This was good. I used turkey and eliminated the sage. Would make it again. Thanks for the recipe.
Every good. I just put it all in a baking pan and put pastry over that.
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!