Cornish Pasties - cooking recipe

Ingredients

1 lb. lean ground beef
1 large onion, minced
pie crust (enough for 3 single crust pies)
3 large carrots, diced
3 large potatoes, diced
1/2 c. rutabaga (if in season)
margarine

Preparation

Boil chicken until well done in 3-quart pan.
Cool, refrigerate and remove fat from top of broth.
When ready to make potpie, remove skin and fat from chicken pieces and pick meat from bones.
Return meat to broth.
Add several chicken bouillon cubes and bring broth to full boil.
While broth is heating, make potpie.