Another recipe from my childhood. My love for Chicken Pot Pies stemmed from the fact that my mom made them individual sized. I loved that. I was also in charge of cutting the tops in any way I wanted. This time we played with cookie cutters.
Chicken Pot Pie
Pastry for single-crust pie
½ c. chopped onion (one medium)
1 12 oz. Can evaporated milk
¼ c. all-purpose flour
¼ c. water
1 tsp. Instant chicken bouillon granules
½ tsp. Dried sage, marjoram, or thyme, crushed
1/8 tsp. Pepper
1 10-ounce package frozen peas and carrots or peas
1 ½ c. chopped cooked chicken or turkey
On a lightly floured surface, flatten dough with hands. Roll pastry to a 13x 9-inch rectangle. Cover pastry and set aside.
Spray a cold medium saucepan with nonstick coating. Add the onion. Cook and stir over medium heat about four minutes or until the onion is tender but not brown.
Meanwhile, reserve 1 T. of the milk. Set aside. In a small mixing bowl gradually stir the remaining milk into the flour until smooth. Stir into vegetable mixture in the saucepan. Stir in the water; bouillon granules; sage, marjoram, or thyme; and pepper. Cook and stir until thickened and bubbly. Stir in the frozen peas and carrots or peas and chicken or turkey.
Transfer mixture to a 12x 8x 2-inch baking dish or 8 ramekins. Place pastry over chicken mixture. Fold under edges. Crimp edges of pastry with a fork. Brush pastry with reserved milk.
Bake in a 375 oven for 30 minutes or until the chicken mixture is heated thoroughly and the pastry is golden brown. Makes five servings.