Adrienne from Minnesota shares this recipe for chicken pot pie.  She gives it a big thumbs up for the flavor as well as for the ease of preparation.  Adrienne makes this pie into little individual mini pies, using small pie plates and ready-made pie crust.  Clever idea -- I think kids would love it!

Chicken Pot Pie

1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1/2 chopped fresh mushrooms
1/4 c. margarine or butter
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. dried sage, marjoram, or thyme, crushed
1/8 tsp. pepper
2 c. chicken broth
3/4 c. Milk (or evaporated milk)
3 c. cubed cooked chicken or turkey
1/4 c. snipped parsley
1/4 c. chopped pimento
1 (6 count) pkg. refrigerated biscuits, or pie crust for 1 crust pie
Chicken Stock Base, to taste, I use Spice Islands

Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir until thick and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimento; heat until bubbly. Pour chicken mixture in 6 (10 oz.) round casseroles, or a 12 x 7 1/2 x 2 baking dish, or a large oven proof casserole dish. Cut biscuits in quarters, or prepare pie crust and arrange on top of bubbly chicken mixture in casseroles or dish. Bake in a 400 oven about 15 minutes or until biscuits/crust are golden. Makes 6 servings.

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