Ingredients
-
1
-
1
-
1
-
1/4
-
3
-
1/4
-
-
1/2
-
1/4
-
1/4
-
1
-
1/3
-
1
-
2
-
2
Directions
Chicken or Turkey Pot Pies, I found this recipe in he Spring 2009 edition of Cooking for 2 I made a couple of changes and really loved that the recipe makes 4 pot pies–2 for now and 2 for later Very easy and economical , I’m in pot pie nirvana The filling is fabulous and believe it would be great as a filling in recipe #418077 Goes straight to the best of 2010 Made for #40 A-NZ Tag
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Steps
|
1
Done
|
In a Large Saucepan, Saute the Onion, Carrot, Potato and Celery in the Butter Until Tender; Sprinkle in the Flour and Seasonings Until Blended, Cook For a Couple of Minutes to Incorporate the Flour. |
|
2
Done
|
Gradually Add in the Milk and Broth; Bring to a Boil and Cook For 2 Minutes or Until Thickened. |
|
3
Done
|
Stir in the Chicken/Turkey and Peas; Divide Mixture Evenly Between 4 Ungreased 5 Inch Pie Plates. |
|
4
Done
|
Divide the Pastry Dough Into 4 Equal Portions and on a Lightly Floured Surface Roll Each Into a 6-Inch Circle. Place Each Circle on Top of the Filling, Trim, Seal and Flute Edges. |
|
5
Done
|
Bake in a 375 Degree Oven For 18 to 20 Minuts or Until Golden Brown. Let Stand For 10 Minutes Before Serving. |
|
6
Done
|
If Desired, Prior to Baking, Wrap the Pies in Foil and Place in Freezer For Up to 3 Months. Remove from Freezer 30 Minutes Before Baking, Cover Edges of the Crust Loosely With Foil and Place on a Baking Sheet. Bake at 375 Degrees For 30 Minutes. |
|
7
Done
|
Remove the Foil and Bake 15 to 20 Minutes Longer or Untilgolden Brown and Filling Is Bubbly. |
