Wednesday, January 5, 2011

Gluten Pot Pie

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.

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