Yield: 6 Servings
|3 cups||Cooked Chicken; chopped|
|1||Recipe Plain Pastry|
|½ cup||Diced Celery|
|1||Egg; slightly beaten|
|2 cups||Chicken Stock Or Milk|
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