One Crust Frozen Pot Pies
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Chicken broth/Turkey/ beef||3 Cup (48 tbs)|
|Diced cooked beef/One 9 ounce can tuna, drained and flaked||2 Cup (32 tbs) (Pork/ Chicken)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Diced cooked carrots||1⁄2 Cup (8 tbs)|
|Pastry||1 (For 1 Crust 9 Inch Pie)|
In saucepan cook celery, onion, and parsley in butter till tender.
Blend in flour, salt, and pepper.
Stir in broth.
Cook and stir over medium heat till mixture is thickened and bubbly.
Combine sauce with cooked meat, peas, and carrots; cover and chill thoroughly.
Divide cooled mixture evenly among six 4 inch pie pans.
Prepare pastry; divide into 6 equal portions.
Roll each to a 5 inch circle.
Place one atop each pie; seal to edge of pan.
Wrap pies separately in heavy foil; seal, label, and freeze.