| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Onion; diced |
| 1 | c | Celery; diced |
| 1 | c | Potatoes; diced |
| 1 | c | Carrots; diced |
| 4 | c | Chicken; cooked and diced |
| 1 | Qtbsp Water | |
| 4 | Chicken bouillon cubes |
INSTRUCTIONS
FILLLING Bring to boil and simmer 20 minutes. Add 1/2 cup frozen peas. Return to boil and simmer 10 minutes; drain and reserve liquid for gravy. Add more water if necessary to make at least 3 cups of stock. Combine 1/3 cup fat (margarine, butter or vegetable oil) and 6 tablespoons flour; met fatbsp. Add flour and bubble for 1 minute. Add stock. Heat until thickened, stirring constantly. Pour over meat and vegetables. Serve over baking powder biscuits. Variations: Pot Pie: Favorite pie crust recipe. Double recipe. Roll out and press into 3-quart casserole dish. Cut 1 piece for top and place on cookie sheetbsp. Bake shell and top until golden brown. Pour filling into dish and top. Puff Pastry: Roll our puff pastry. Cut 2 pieces same size as serving dish. Bake on cookie sheetbsp. Place one sheet in bottom of dish and fill with chicken filling. Top with remaining piece. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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