| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Baking potatoes; washed and diced |
|
|
; 3/4" |
| 2 |
c |
Celery; finely diced |
| 1 |
sm |
Onion; diced 3/4" |
| 2 |
lg |
Carrots; diced 3/4" |
| 3 |
lb |
Cooked and diced chicken meat |
| 2 1/2 |
qt |
Chicken bouillon or stock |
| 1/2 |
lb |
Margarine |
| 1/2 |
lb |
Flour |
| 3/4 |
lb |
Frozen peas |
INSTRUCTIONS
In a large soup kettle, bring stock, potatoes, celery, onion and
carrots to a low boil. Reduce heat and simmer until vegetables are
tender. Strain, reserving liquid.
In a large 2 quart pan, melt margarine and add flour. Stir over
medium-high heat until smooth and mixture bubbles for 1 minute
Return stock to large soup kettle and bring to a boil. Add flour
mixture in small parts (1/4 cup approximately) whipping vigorously
until gravy reaches desired thickness.
Return vegetables, chicken and frozen peas to broth. Heat through over
medium heatbsp.
Place mixture into heavy soup crocks. Seal tops of crocks with your
favorite pie dough and bake at 350 degrees until tops are golden
brown. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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