Chicken Pot Pies
Chicken Pot Pies is an impressive dessert you can prepare in about 1 hour 48 minutes. Made with (10 oz.) pkg. frozen mixed vegetables, c. butter or margarine, c. chopped onion, c. flour and . salt, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cook frozen vegetables according to package directions; drain. In a saucepan, melt butter over medium heat; saute onion and mushrooms until tender.
Stir in flour, salt, pepper and sage. Combine milk, bouillon and water.
Slowly pour into saucepan, stirring constantly.
Cook and stir until mixture boils.
Reduce heat and simmer 2 minutes.
Stir in chicken, pimiento and parsley. Spoon into 6 individual casseroles.
Roll and cut pastry into circles 1 inch smaller than top of casseroles.
Place atop filling.
Bake at 425Β° for 12 to 15 minutes or until the crust is lightly browned.
Yields 6 servings.
π· Perfect Pairings
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