FILLLING
1/2 c Onion; diced
1 c Celery; diced
1 c Potatoes; diced
1 c Carrots; diced
4 c Chicken; cooked and diced
1 Qtbsp Water
4 Chicken bouillon cubes
Bring to boil and simmer 20 minutes. Add 1/2 cup frozen peas. Return
to boil and simmer 10 minutes; drain and reserve liquid for gravy.
Add more water if necessary to make at least 3 cups of stock. Combine
1/3 cup fat (margarine, butter or vegetable oil) and 6 tablespoons
flour; met fatbsp. Add flour and bubble for 1 minute. Add stock. Heat
until thickened, stirring constantly. Pour over meat and vegetables.
Serve over baking powder biscuits.
Variations:
Pot Pie: Favorite pie crust recipe. Double recipe. Roll out and press
into 3-quart casserole dish. Cut 1 piece for top and place on cookie
sheetbsp. Bake shell and top until golden brown. Pour filling into
dish and top.
Puff Pastry: Roll our puff pastry. Cut 2 pieces same size as serving
dish. Bake on cookie sheetbsp. Place one sheet in bottom of dish and
fill with chicken filling. Top with remaining piece.
Yields
1 servings
