Individual Pot Pies
A little hard work, but worth it. This dish was served at the 1994 tea, in Henderson, NV.  

1/2    cup celery, chopped
1/2    cup green pepper, chopped
1/4    cup green onions, chopped
3       tablespoons butter
1/2    cup all purpose flour
1/4    teaspoon salt  

Seasoning - Chicken, Turkey, Tuna
1/4    teaspoon dill weed
1/8    teaspoon black pepper
3       cups broth
2 1/2 cups cooked, chopped meat
1       cup cooked mixed vegetables  
1/4    cup pimientos, chopped  

Seasoning - Beef or Pork
1/4    teaspoon rosemary
1/8    teaspoon black pepper
3       cups broth
2 1/2 cups cooked, chopped meat
1       cup cooked mixed vegetables
1/4    cup pimientos, chopped
2       recipes plain pastry
   
Line each individual pie pan with pastry.
Cut 8 4 1/2 inch rounds of pastry for tops.  

Cooking instructions.
Cook in butter, celery, onions and green peppers until tender.
Blend in flour, salt, seasoning of choice and black pepper.
Stir broth in all at once.  Cook until bubbly. 

Pour 3/4 cup mixture into each pie pan, cover with pastry.  
Prick with fork. Pies freeze well and go directly to oven to bake.  
Bake at 400 degrees until golden brown for 25 to 30 minutes; longer if frozen.

Pies can be made and frozen to be cooked later.

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