CHICKEN POT PIES

Ingredients

1 medium onion, chopped
1/4 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 can cream of chicken soup
1 quart chicken broth
3-4 cups chopped cooked chicken or turkey
2 (15-ounce) cans mixed vegetables, drained
8 (9-inch) pie shells, unbaked

Preparation

In a large saucepan, combine onion, margarine, flour, salt, pepper, sage and soup. Heat to a simmer over medium heat. Stir in broth, chicken and vegetables and continue simmering until heated through. Divide mixture among 4 pie shells. Top with 4 remaining shells, crimping edges to seal. To bake immediately, place on cookie sheet and bake at 350 degrees for 45 minutes. (NOTE: Unbaked pies can be wrapped in foil and frozen. To bake, place frozen pies on cookie sheets and bake at 350 degrees for 1 hour, or until golden brown.