From Paulette Vickery's Recipe Collection

CHICKEN POT PIE CASSEROLE: (Easy Egg Pastry Crusts)

main dish, poultry

1 pkg mixed vegetables, 10oz
1/4 cup onion, chopped
1/2 each stick butter
1/4 cup flour
2 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon pepper
1 1/3 cup milk
2 cup cooked chicken
2 tablespoon parsley
1 each pie crust, 9 inch

Cook frozen vegetables according to package directions, reserving liquid. Add enough water to liquid to make 1 cup. Set aside. In skillet, cook onion in butter till onion is cooked but not brown. Blend in flour, salt, chicken bouillon, thyme, sage, and pepper. Add milk and reserved vegetable liquid. Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes longer. Stir in cooked, cubed chicken, mixed vegetables, and parsley. Keep warm. On floured pastry board, roll pastry into a 9 inch circle. Pour hot chicken mixture into greased 2 quart casserole. Place pastry atop hot filling. Crimp edges to sides of casserole. Cut slits in top to allow steam to vent. Bake at 375 degrees, 35-40 minutes, or till crust is golden. Let stand 10 minutes before serving.

Yield: 6 servings





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