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Chicken Potpies

Chicken Potpies is a home-style recipe made with Chopped Onions, Margarine Or Butter, All Purpose Flour, Salt, To Pepper, and Chicken Broth.

Illustrative photo

Ingrédients

• 1/2 cup
• 1/4 cup
• 1/3 cup
• 1/2 tsp
• 1/8 tsp
• 2 cup
• 3/4 cup
• 3 cup

Méthode (aperçu)

1. 1

   Cook frozen vegetables according to package directions; drain.

2. 2

   In a medium saucepan cook onion and mushrooms in hot margarine or butter til tender.

3. 3

   Stir in flour, sage, or thyme, salt and pepper/ Add broth and 3/4 cup milk all at once.

4. 4

   Cook and stir till thickened and bubbly.

5. 5

   Pour chicken mixture into six (10-oz.) casseroles or 2-quart round casserole.

6. 6

   For the 6 individual casseroles, roll double-crust pastry to a 15x10-inch rectangle; cut into six 5-inch circles.

7. 7

   For the 2-quart casserole, roll a single-crust pastry into a 10-inch circle.

8. 8

   Cut out shapes or cut slits in center (s) or pastry circle (s).

9. 9

   Place crusts on top of casserole (s).

10. 10

    Flute edges.

11. 11

    Brush with milk; top with cutouts, if using.

12. 12

    Sprinkle with sesame seed, if desired.

13. 13

    Bake in 450 oven till pastry is golden brown, allowing 12 to 15 minutes for the large casserole.

14. 14

    Biscuit-Topped Chicken Potpie: Prepare as above, except omit pastry.

15. 15

    Cut dough rounds from 1 package (6) refrigerated biscuits into quarters; arrange atop bubbly chicken mixture in casserole (s).

16. 16

    Bake in a 400 degree oven about 15 minutes or until biscuits are golden.