Individual Pot Pies Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Seasoning | ||
| Pepper | 1/8 Teaspoon | |
| Broth | 3 Cup (16 tbs) | |
| 2 1/2 cups chopped cooked meat | ||
| 1 cup cooked vegetables | ||
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| 2 recipes Plain Pastry | ||
Directions
Cook celery, onion, and green pepper in butter till tender.
Blend in flour, salt, seasoning, and pepper.
Stir in broth all at once; cook and stir till thickened and bubbly.
Stir in meat, vegetables, and pimiento.
Divide mixture into eight 4 1/4 x1 -inch round pie pans (about 1/2 cup each).
Prepare Plain Pastry; divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.
Place one circle atop each pie; seal to edge of pan.
Cut slits in top for escape of steam.
Brush with a little milk.
Bake, uncovered, at 425° till golden, 25 to 30 minutes.
Cover edges with foil last few minutes of baking, if needed, to prevent overbrowning
Blend in flour, salt, seasoning, and pepper.
Stir in broth all at once; cook and stir till thickened and bubbly.
Stir in meat, vegetables, and pimiento.
Divide mixture into eight 4 1/4 x1 -inch round pie pans (about 1/2 cup each).
Prepare Plain Pastry; divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.
Place one circle atop each pie; seal to edge of pan.
Cut slits in top for escape of steam.
Brush with a little milk.
Bake, uncovered, at 425° till golden, 25 to 30 minutes.
Cover edges with foil last few minutes of baking, if needed, to prevent overbrowning
Chef
