| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry, Pies | 1 | Pie | |
INGREDIENTS
| 2 | c | Vegetables |
| 1/4 | c | Vegetable oil or butter |
| 1/4 | c | Flour |
| 2 | OXO chicken bouillon cubes | |
| 1/4 | c | Hot water |
| 1 | c | Milk |
| 1/4 | ts | Poultry seasoning |
| Salt | ||
| Pepper | ||
| 2 | c | Chicken/turkey cubes;cooked |
INSTRUCTIONS
Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc. Cook vegetables until tender and set aside. In a large sauce pan, heat oil; add flour. Stir constantly for two minutes. Dissolve OXO in hot water. Add with milk to oil and flour mixture. Add seasonions; cook until thick. Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of: ~ crispy croutons: butter both sides of 4 slices of bread. Sprinkle with garlic powder and Parmesan cheese; cube. ~ Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie. ~ Traditional pie crust Bake at 400F 200C for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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