2 onions, diced
1 medium potato, diced
8 large small pie crusts
salt and pepper to taste
1 (7 ounce) package 1 pound ground beef
1 egg, beaten
1 (10.75 ounce) can condensed cream of mushroom soup
vegetable broth
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup vegetable oil
Rinse and drain chicken, onion and veal and remove tissue. In a large bowl combine onions, potato, pie crust, salt, pepper, beef, egg, and soup and mix well.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Place onion mixture into freezer for a few hours or overnight so that it can thicken.
Whip remaining 1/2 cup milk, vegetable oil and juice of 1/2 cup from the cheese. Add chicken to milk mixture, mix well. Stir in fresh mushrooms, and smooth the butter mixture over all. Season to taste with salt and pepper. Pour into pastry shells and sprinkle tops with mushroom sauce.
Bake in preheated oven for 2 hours, or until lightly browned.