5 lb. ground chicken
2 1/2 cups chopped onion
2 1/2 cup chopped celery
1 1/4 cups chopped carrot
1 1/2 tbsp. minced fresh garlic
1/3 cup Worcestershire sauce
3 10 oz. cans cream of chicken soup
2 10 oz. cans mushroom pieces and stems
1/4 tsp. coarse black pepper
1 1/2 tsp. poultry seasoning
1/2 tsp. ground sage
Paprika (optional)

Seasoned Mashed Potatoes (per pie)
1 cup mashed potato
1 tsp. butter or margarine
1 tbsp. skim milk

Makes 10 to 12 Servings

Recipe from Appeal Magazine
(1994)

Place chicken in large pot or Dutch oven over med. high heat; cook, stirring, until meat loses its pink color; drain all fat from pan.

"Sweat" onion, celery and carrot on a large bowl in microwave or par cook in small amount of water on the stove; drain well.

Add garlic, Worcestershire, soup, mushrooms, pepper, poultry seasoning and sage to chicken; stir well and cook 10 min.  Add par cooked vegetables and cook another 10 min.

Ladle mixture into individual foil pie pans or into serving casserole as desired.  After cooling completely, prepare mashed potato (either instant or fresh potatoes) and pipe pr swirl decoratively over the top of the pie(s).  Sprinkle with  paprika.

Refrigerate unit completely cold, wrap and freeze.

To Serve:
Reheat fresh pies at 350 degrees for 20 to 30 min..  Reheat frozen pies at 375 degrees for 40 to 50 min.