| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat pies, Poultry | 6 | Servings | |
INGREDIENTS
| 6 | sm | Carrots |
| 6 | sm | Potatoes |
| 3 | c | Cooked Chicken; chopped |
| 1 | Recipe Plain Pastry | |
| 1/2 | c | Diced Celery |
| 12 | Tiny Onions | |
| 1 | Egg; slightly beaten | |
| 4 | tb | Butter |
| 4 | tb | Flour |
| 2 | c | Chicken Stock Or Milk |
INSTRUCTIONS
CHICKEN GRAVY Cook vegetables until nearly tender; distribute with chicken in 6 individual casseroles. Season with salt and pepper. Pour chicken gravy over mixture. Chicken Gravy: Melt butter, add flour, stir over low heat til brown. Add chicken stock or milk; stir constantly til thick. Season. Adjust pastry cover on each casserole. Fit just inside rim; fold edge under, crimp. Slit for steam vents; glaze with slightly beaten egg. Bake in hot oven 450 for 20 to 30 minutes. NOTES : I make a double batch of pastry. Make bottom and top crust. Then I freeze individual pies. These are SO much better than those store bought ones. Great way to use up leftover turkey too! Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@gj.net> on Dec 03, 1997
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