Little Chicken Pies

Categories: Meat pies | Poultry

Serves: 6 Servings

Ingredients:

6 sm Carrots
6 sm Potatoes
3 c Cooked Chicken; chopped
1 Recipe Plain Pastry
1/2 c Diced Celery
12 Tiny Onions
1 Egg; slightly beaten

Instructions:
-------------------------------CHICKEN GRAVY-------------------------------
4 tb Butter
4 tb Flour
2 c 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
on Dec 03, 1997

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