One-Crust Frozen Pot Pies Recipe
Ingredients
| Finely chopped celery | 1⁄2 Cup (8 tbs) | |
| Finely chopped onion | 1⁄2 Cup (8 tbs) | |
| Snipped parsley | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Beef broth | 3 Cup (48 tbs) | |
| Diced cooked beef | 2 Cup (32 tbs) | |
| Cooked peas | 1⁄2 Cup (8 tbs) | |
| Diced cooked carrots | 1⁄2 Cup (8 tbs) | |
| Pastry | 1 |
Nutrition Facts
Serving size
Calories 319 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 75.3 mg25.1%
Sodium 539.8 mg22.5%
Total Carbohydrates 14 g4.7%
Dietary Fiber 2.1 g8.2%
Sugars 3.2 g
Protein 26 g51%
Vitamin A 8.9% Vitamin C 8.1%
Calcium 2.3% Iron 4.9%
*Based on a 2000 Calorie diet
Directions
Blend in flour, salt, and pepper; add broth all at once.
Cook and stir till thickened and bubbly; stir in meat, peas, and carrots.
Cover; chill thoroughly.
Divide chilled meat mixture evenly among six 41/2x1-inch pie plates.
Prepare Plain Pastry; divide into 6 equal portions.
Roll each to a 5 inch circle.
Place one circle atop each pie; seal to edge of dish.
Wrap pies separately in heavy foil; seal, label, and freeze.
To serve, unwrap and cut slits in top crust.
Place on baking sheet; do not thaw.
Bake frozen pies at 425° till golden, about 40 minutes.
Cover edges with foil the last 10 minutes, if necessary, to prevent overbrowning.
(Bake unfrozen pies 20 to 25 minutes.)
Chef
