Chicken Pot Pie

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.