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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 & a half cup(s) chicken stock |
1 cup(s) carrots sliced |
1 small onion chopped |
1 cup(s) celery chopped |
3 tablespoon(s) shortening |
3 & a fourth teaspoon(s) salt |
1 fourth teaspoon(s) pepper |
1 third cup(s) cornstarch |
2 & a half cup(s) chicken cut up & cooked |
half cup(s) all purpose flour sifted |
1&1half teaspoon(s) baking powder |
1fourth teaspoon(s) salt |
1 half cup(s) quaker oats quick or old fashioned,uncooked |
1 egg beaten |
1 tablespoon(s) vegetable oil ormelted shortening |
half cup(s) milk |
Directions:
1. FOR chicken base,bring chicken stock,carrots,onion,celery,shortening,salt and pepper to boil;cover and simmer 5 minutes.COMBINE cornstarch and a half cup cold water,beating to remove the lumps.SLOWLY add cornstarch mixture to hot chicken stock,stirring constantly til thickened.Add chicken.FOR topping, sift together flour, baking powder, and salt.Add oats egg oil and milk.BRING chicken base to boil:pour into deep 2 and a half quart casserole dish.spoon topping over hot base.BAKE in preheated hot oven (425 degrees F.) 20 to 25 minutes. {YOU can substitute the chicken for beef & the chicken stock for beef stock to make a beef pie} ****IF SELF RISING FLOUR IS USED OMIT BAKING POWDER AND SALT*****
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