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- 4 lb Peer cooked diced chicken
- 12 oz. Potatoes, medium dice
- 12 oz. Carrots, medium dice
- 12 oz. Tiny white onions, peeled
- 12 oz. Peas
- 3 qt Chicken Veloute or prepared gravy
- Salt - to taste
- Pepper - to taste
- 25 Flaky pie pastry covers
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Cut the chicken into 3/4-inch dice.
Blanch the vegetables separately in boiling salted water. Drain and cool.
Season the veloute to taste with salt and pepper. Or, use prepared gravy as directed on the package.
Prepare the pastry and cut out circles to cover the tops of casserole serving dishes. (You will need about 2 oz. pastry per portion.)
Divide chicken evenly among individual serving casseroles (3 oz. per portion).
Divide the vegetables evenly among the casseroles (about 1/2 oz. per portion of each vegetable).
Ladle about 4 oz. veloute into each casserole.
Top the dishes with the pastry. Cut holes in the centers to allow steam to escape.
Place the dishes on a sheet pan. Bake at 400 degrees F. until the crust is well browned.
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Vegetable ingredients may be varied as desired. Other vegetables that may be used include celery, mushroom caps and lima beans.
You may brush the pastry with an egg wash before cooking to create an amber colored shine.
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