Mix-and-Match Pot Pie

Prepare your favorite Pot Pie Topper; set aside.

In a large saucepan, cook onion, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, thyme, salt, and black pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken, frozen peas and, if you like, parsley.

Pour mixture into a deep-dish (such as a 11x7x2-inch baking dish [2-quart rectangular], an 8x8x2-inch baking dish [2-quart square], a 2-quart soufflé dish or casserole) or six single-serving dishes (such as six 10- to 14-ounce au gratin dishes, individual ramekins, casserole dishes or 5-3/4-inch disposable foil pot pie pans).

Immediately place your selected Pot Pie Topper over hot chicken mixture in dish. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if you like, cut shaped in pastry before placing over filling. for shiny finish, brush pastry with a lightly beaten egg. If you like, place cutouts on pie top and brush with egg.

Bake, uncovered, in a 400 degree F. oven for 30 to 35 minutes for deep-dish (20 to 25 minutes for single-serving dishes) or until crust is golden brown. Let stand 20 minutes for deep-dish (10 minutes for single-serving dishes) before serving. Makes 6 servings.