| 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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