Chicken Potpies

Prepare Pastry for Double-Crust Pie to make 6 individual casseroles or Pastry for Single-Crust Pie to make a 2-quart casserole; set aside. Cook frozen vegetables according to package directions; drain. In a medium saucepan cook onion and mushrooms in hot margarine or butter til tender. Stir in flour, sage, or thyme, salt and pepper/ Add broth and 3/4 cup milk all at once. Cook and stir till thickened and bubbly. Pour chicken mixture into six (10-oz.) casseroles or 2-quart round casserole. For the 6 individual casseroles, roll double-crust pastry to a 15x10-inch rectangle; cut into six 5-inch circles. For the 2-quart casserole, roll a single-crust pastry into a 10-inch circle. Cut out shapes or cut slits in center(s) or pastry circle(s). Place crusts on top of casserole(s). Flute edges. Brush with milk; top with cutouts, if using. Sprinkle with sesame seed, if desired. Bake in 450 oven till pastry is golden brown, allowing 12 to 15 minutes for the large casserole. Makes 6 servings. Biscuit-Topped Chicken Potpie: Prepare as above, except omit pastry. Cut dough rounds from 1 package (6) refrigerated biscuits into quarters; arrange atop bubbly chicken mixture in casserole(s). Bake in a 400 degree oven about 15 minutes or until biscuits are golden. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 6, 1997