Pick A Pot Pie
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dried rosemary/Dried thyme||1⁄4 Teaspoon, crushed|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooked cubed beef/Cubed cooked ham / pork / chicken / two 7-ounce cans tuna||2 Cup (32 tbs), drained|
|Mixed green vegetables||1 Cup (16 tbs), cooked (Such As Peas, Carrots, Green Beans, Corn)|
|Parmesan points/Quick biscuit topper / cheesy dumplings||1 Cup (16 tbs)|
In a large saucepan cook celery, onion, and green pepper in hot margarine or butter till tender.
Stir in flour, rosemary or thyme, and 1/8 teaspoon pepper.
Stir in broth and milk all at once.
Cook and stir till thickened and bubbly, then cook and stir for 1 minute more.
Stir in meat and vegetables.
Pour into a 1 1/2quart casserole.
Top with desired topper.
Bake in a 425° oven for 15 to 20 minutes or till heated through and dumplings or biscuits are done.
Let stand for 5 minutes.