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Individual Pot Pies Recipe
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Broth||3 Cup (48 tbs)|
|Chopped cooked meat||2 1⁄2 Cup (40 tbs)|
|Cooked vegetables||1 Cup (16 tbs)|
|Pimiento||1⁄4 Cup (4 tbs), chopped|
Serving size: Complete recipe
Calories 2053 Calories from Fat 1005
% Daily Value*
Total Fat 110 g168.9%
Saturated Fat 39.8 g198.9%
Trans Fat 0 g
Cholesterol 373.1 mg
Sodium 4557.8 mg189.9%
Total Carbohydrates 135 g45.1%
Dietary Fiber 27.2 g108.8%
Sugars 32.7 g
Protein 114 g228.9%
Vitamin A 222% Vitamin C 145%
Calcium 16.1% Iron 54%
*Based on a 2000 Calorie diet
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