Gluten Pot Pie

Ingredients

• 1/2 cup chopped onion

• 1 1/4 cups butter

• 1 1/4 cups flour

• 6 cups gluten broth

• 2 kilos cooked gluten, diced

• 2 cups diced potatoes

• 25 biscuits - uncooked dropped biscuit topping

• 2 cups diced carrots

• 2 cups diced celery

• 2 cups cooked or canned peas

• 1 tablespoon salt

• 10 cups undiluted evaporated milk

Procedure

• Saute onions lightly in butter in heavy skillet over low heat.

• Add flour, stir until smooth.

• Slowly add gluten broth and stir until thickened.

• Stir in remaining ingredients and continue to heat until thoroughly blended.

• Place in individual casseroles or large pans.

• Drop biscuits from spoon to casserole, leaving space between biscuits.

• Bake for 20 minutes at 425ºF. Makes 25 servings.

Posted in: biscuit topping,butter,carrots,casserole,celery,evaporated milk,flour,gluten,heavy skillet,pot pie,potatoes