Tuesday, February 13, 2007
Fri-chick pot pie
Use about one cup water to keep from burning.
2 cups potatoes diced small
1 1/2 cups carrots diced small
1 onion diced small
1 small box frozen peas
add 2 cups diced worthington fri-chick once vegetables are tender
3 cups medium thick white sauce:
3 TB margarine
3 TB flour
3/4 tsp salt
3 tsp mckays chicken seasoning
3 cups soy milk, including liquid from fri-chick
1. melt margarine over low heat in a heavy saucepan. Wooden spoon for stirring is a help
2. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth, bubbly.
3. Remove from heat. Stir in milk. Bring to boil; boil 1 minute, stirring constantly.
4. Cook until thickened. (for best flavor cook 10 minutes)
By the time the white sauce is done the vegetables should be ready. Add sauce to vegetable mix. Pour into a 9' by 13' baking dish. Cover with about 1 cup biscuit mix mixed with enough milk to make it kind of runny.
Bake at 450 degrees for 20 minutes or until browned on top and center cooked.
2 cups potatoes diced small
1 1/2 cups carrots diced small
1 onion diced small
1 small box frozen peas
add 2 cups diced worthington fri-chick once vegetables are tender
3 cups medium thick white sauce:
3 TB margarine
3 TB flour
3/4 tsp salt
3 tsp mckays chicken seasoning
3 cups soy milk, including liquid from fri-chick
1. melt margarine over low heat in a heavy saucepan. Wooden spoon for stirring is a help
2. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth, bubbly.
3. Remove from heat. Stir in milk. Bring to boil; boil 1 minute, stirring constantly.
4. Cook until thickened. (for best flavor cook 10 minutes)
By the time the white sauce is done the vegetables should be ready. Add sauce to vegetable mix. Pour into a 9' by 13' baking dish. Cover with about 1 cup biscuit mix mixed with enough milk to make it kind of runny.
Bake at 450 degrees for 20 minutes or until browned on top and center cooked.
# posted by Midorilei @ 12:05 PM 
