Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 smalls | Carrots |
| 6 smalls | Potatoes |
| 3 cups | Cooked Chicken; chopped |
| 1 \N | Recipe Plain Pastry |
| ½ cup | Diced Celery |
| 12 \N | Tiny Onions |
| 1 \N | Egg; slightly beaten |
| 4 tablespoons | Butter |
| 4 tablespoons | Flour |
| 2 cups | Chicken Stock Or Milk |
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@...> on Dec 03, 1997