Individual Pot Pies
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|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|
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