| 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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