Recipe - Little Chicken Pies

6 small Carrots
6 small Potatoes
3 cup Cooked Chicken; chopped
1 Recipe Plain Pastry
One half cup Diced Celery
12 Tiny Onions
1 Egg; slightly beaten

CHICKEN GRAVY
4 tablespoon Butter
4 tablespoon Flour
2 cup Chicken Stock Or Milk

Cook vegetables until nearly tender; distribute with chicken in 6
individual casseroles. Season with salt and pepper. Pour chicken gravy over
mixture.

Chicken Gravy: Melt butter, add flour, stir over low heat til brown. Add
chicken stock or milk; stir constantly til thick. Season.

Adjust pastry cover on each casserole. Fit just inside rim; fold edge
under, crimp. Slit for steam vents; glaze with slightly beaten egg. Bake in
hot oven 450 for 20 to 30 minutes.

NOTES : I make a double batch of pastry. Make bottom and top crust. Then I
freeze individual pies. These are SO much better than those store bought
ones. Great way to use up leftover turkey too!
Posted to recipeludigest Volume 01 Number 338 by James and Susan Kirkland
kirkland@gj.net on Dec 03, 1997