Ready in 45 minutes
Everyone in our house liked this, including the kids. This will go into our regular rotation.
Cook peas and carrots according to package directions; drain. In a saucepan
cook onion and mushrooms in butter or margarine till tender but not brown.
stir in flour, salt, sage, and pepper. Add water, milk, and chicken
bouillon all at once. Cook and stir till thickened and bubbly. Cook and
stir 1 to 2 minutes more. Stir in drained vegetables, chicken or turkey,
pimiento, and parsley; heat till bubbly. Turn chicken mixture into 6
individual casseroles or a 12 x 7 1/2 x 2" baking dish. Combine 1 cup
croutons with 4 tablespoons of melted butter or margarine and sprinkle over
casserole. Bake in 250 oven for 10 to 12 minutes or till croutons are=
You could also do pie shells for this and make actual pot pies, but then you
would need to cook for longer.
Duckwife2 9y agoYum. Like everyone I changed a few things, put it in a huge deep dish pie dish with a double crust, skipped those pimentos since my family doesn't like them, used dried parsley, increased veggies and used a mixed bag with green beans, limas, corn, peas and carrots. Increased onion to one large brown onion (was probably 1 1/2 cups), used canned mushrooms chopped up. Do wish there had been more sauce in the pie, there was when it went in to the oven, but dried up considerably. Baked an hour at 375 to get the bottom crust done. This is a great basic recipe that can be altered as your taste likes. A little finely chopped celery would be good sauted with the onions and mushrooms. Thanks for the recipe.
waw123 10y agoVery easy to make. I used left over frozen chicken and canned mushrooms. I put the mixture in pie crusts and froze them.
cookingmom 11y ago[I posted this recipe.]