Preparation:
Cook vegetables until nearly tender; distribute with chicken in 6 individual casseroles. Season with salt and pepper. Pour chicken gravy over mixture.
Chicken Gravy: Melt butter, add flour, stir over low heat til brown. Add chicken stock or milk; stir constantly til thick. Season.
Adjust pastry cover on each casserole. Fit just inside rim; fold edge under, crimp. Slit for steam vents; glaze with slightly beaten egg. Bake in hot oven 450 for 20 to 30 minutes. |
