About 1/2 teaspoon salt (3/4 teaspoon if you are
using unsalted margarine)
1/4 cup margarine
1/2 cup all-purpose flour
1 cup milk
2 cups broth (from the cooked meat)
1 1/2 to 2 1/2 cups cooked and diced beef, chicken,
turkey, or other meats
3 medium sized potatoes
3 medium sized carrots
1 cup other vegetables
1 batches of Biscuits
or
Dairy-free Biscuits or 2 batches Pie
Crust
Peel and dice carrots and potatoes and cook
them. Cook fresh or frozen vegetables.
In a non-stick pan, add salt, margarine, and 1 cup
milk. Turn burner on to about medium-high.
Melt margarine. Add flour. Mix with a slotted spoon.
Slowly add 2 cups meat broth. Let the
gravy thicken. Add vegetables and
stir. Make biscuits dough or pie crust. Roll out into a
circles,
rectangle, or a square. Place the biscuit or pie crust dough on
the bottom/s of the baking dish or
pie pans. Place the gravy mixture on top
of
the dough. Top with the other rolled out dough. Flute
the edges of crust or use a fork. Make slits in the top of the
pot pie so the steam can escape. Biscuit
cooking method: Cook for about 15 minutes or until golden brown. Pie crust cooking method: Cook
for about 12-15 minutes or until golden brown.
Biscuit Topped Meat Pot Pie: You can place cut up
round biscuits on top of the gravy mixture.
Cook for about 15 minutes.
Copyright © 2003 Barbara Pratt. All rights reserved.
The
Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html