INDIVIDUAL CHICKEN POT PIES IN PARMESAN CRUST

Parmesan Crust
4 cups all purpose flour
1 1/3 cups freshly grated Parmesan cheese
1-teaspoon salt
1 ½ cups margarine, cut up
12 to 14 tablespoons cold water

I recommend making crust a day or two before use. Pulse flour, Parmesan and sale in a food processor to blend. Add margarine; pulse until mixture resembles course crumbs. Sprinkle 10 tablespoons water over mixture. Pulse, adding remaining 2 to 4 tablespoons water if necessary, just until mixture is moistened and begins to hold together. Dough will still be crumbly. Gather dough together in a roll; wrap in plastic wrap and refrigerate for about 30 minutes. Remove from refrigerate and divide into 12 equal pieces. Place each piece between plastic wrap. Use rolling pin to flatten into disks. Freeze. About an hour before making the pot pies, remove from freezer. Thaw enough to place into individual casserole dishes. After filling is added, place second disk on top; seal edges. Cut 2 small slits in top.

Chicken Filling
6 Tablespoons butter or margarine
½ cup chopped onion or equivalent dried onion flakes
7 Tablespoons flour
½ teaspoon dried rosemary, crushed
1/8-teaspoon pepper
3 cups chicken broth
3 cups cubed, cooked chicken or turkey
1 10 oz pkg. Frozen mixed vegetables

In a heavy saucepan, melt butter or margarine. Add onion; cook until tender. Stir in flour, rosemary and pepper. Add broth; stir while bring to a boil and simmer until thickened. Stir in cubed chicken and vegetables. Heat through. Divide among 6 individual casserole dishes (see above). You may want to place casseroles on a large cookie sheet to make it easier to move them to and from the oven. Bake at 375 degrees for 40 minutes, until crust is golden and filling is bubbly. [6 servings]