Heat oven to 400F. Preheat a baking sheet in oven for 5 minutes prior to placing pot pies on it. Prepare pastry and divide into 4 balls. Cover with damp cloth and set aside.
In large saucepan, cook onion in butter until tender and transparent. Stir in flour, bullion, garlic, thyme, and pepper. Add water and milk, all at once; cook and stir until thickened and bubbly.
Stir in mixed vegetables, chicken, pimiento, and parsley. Pour mixture into individual tart pans. Roll one ball of pastry into a circle one inch wider than the top of the tart pan. Place pastry crust over top of chicken mixture. Flute edges of pastry and cut slits into top to allow the steam to escape. Repeat with remaining pastry dough.
Place pies on preheated baking dish. Bake for 25 to 30 minutes or until pastry is golden brown and filling is hot.
Originally Submitted
5/18/2008
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