One-Crust Frozen Pot Pies
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Beef broth||3 Cup (48 tbs)|
|Diced cooked beef||2 Cup (32 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Diced cooked carrots||1⁄2 Cup (8 tbs)|
In saucepan cook celery, onion, and parsley in butter till tender.
Blend in flour, salt, and pepper; add broth all at once.
Cook and stir till thickened and bubbly; stir in meat, peas, and carrots.
Cover; chill thoroughly.
Divide chilled meat mixture evenly among six 41/2x1-inch pie plates.
Prepare Plain Pastry; divide into 6 equal portions.
Roll each to a 5 inch circle.
Place one circle atop each pie; seal to edge of dish.
Wrap pies separately in heavy foil; seal, label, and freeze.
To serve, unwrap and cut slits in top crust.
Place on baking sheet; do not thaw.
Bake frozen pies at 425Â° till golden, about 40 minutes.
Cover edges with foil the last 10 minutes, if necessary, to prevent overbrowning.
(Bake unfrozen pies 20 to 25 minutes.)