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  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Seasoning 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Broth 3 Cup (48 tbs)
  Chopped cooked meat 2 1⁄2 Cup (40 tbs)
  Cooked vegetables 1 Cup (16 tbs)
  Pimiento 1⁄4 Cup (4 tbs), chopped
  Plain pastry 2

Cook celery, onion, and green pepper in butter till tender.
Blend in flour, salt, seasoning, and pepper.
Stir in broth all at once; cook and stir till thickened and bubbly.
Stir in meat, vegetables, and pimiento.
Divide mixture into eight 4 1/4 x1 -inch round pie pans (about 1/2 cup each).
Prepare Plain Pastry; divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.
Place one circle atop each pie; seal to edge of pan.
Cut slits in top for escape of steam.
Brush with a little milk.
Bake, uncovered, at 425° till golden, 25 to 30 minutes.
Cover edges with foil last few minutes of baking, if needed, to prevent overbrowning

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1869 Calories from Fat 816

% Daily Value*

Total Fat 89 g136.6%

Saturated Fat 33.8 g168.9%

Trans Fat 0 g

Cholesterol 362.5 mg120.8%

Sodium 4586.1 mg191.1%

Total Carbohydrates 135 g45.1%

Dietary Fiber 27.2 g108.8%

Sugars 32.7 g

Protein 116 g231.3%

Vitamin A 214.5% Vitamin C 145%

Calcium 15.7% Iron 55%

*Based on a 2000 Calorie diet

Individual Pot Pies Recipe