Spoon beef filling between 4 individual ramekins. Top each ramekin with
nto small dishes and make individual pot pies).
Pierce top in several
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
s take one of the pies and freeze them so that
ntil golden. Cool slightly. Serve pot pies with salad.
tew meat-gravy mixture into individual pot pie pans or a 12
Mix brown sugar and syrup well.
Add melted margarine, vanilla and eggs; mix well.
Fill pie shells with syrup mixture to 2/3 full.
Put 1 tablespoon chopped pecans on top of each pie.
Bake on cookie sheet at 375\u00b0 for 45 to 50 minutes or until brown and set in middle.
Yields 12 to 14 pies or 1 regular size pie.
hicken breasts into a large pot and cover with chicken broth
Boil chicken and remove from bone.
Mix ingredients in a bowl. Take two deep dish pie crusts and bake until dry, not browned. Put ingredients in pie crusts and put regular pie crusts on top. Bake until top crusts are browned.
Makes two chicken pot pies.
heese is melted. Let the pot pies cool in the pan on
o longer pink. Remove from pot to set aside.
Add
nd bay leaves in a pot and add the salmon cubes
our 4-inch ramekins or individual pie dishes.
Heat oil
side until ready to assemble pies.
For Filling: Heat oil
o 375\u00b0F. Grease 6 individual pie dishes.
Place fish
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
br>If making deep dish pies use 1 1/4 lb
crumble or another rhubarb recipe of your choice.
Bake
own (this could make your pies watery), just do smaller batches
Preheat oven to 375 degrees F.
Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
Meanwhile --.
Melt butter in large saucepan over medium to medium low heat.
Add chopped onions and cook until onions are soft and translucent.
Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
(This is an important step. Not cooking long enough will make the gravy have a \"floury\" taste).
Add salt and pepper to taste.
Add broth and milk, stirring constantly.
Bring to a slow ...