Gluten Pot Pie

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 and
2 cups cooked or canned peas
1 tablespoon salt
10 cups undiluted evaporated milk
2 teaspoons vetsin


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 caseroles or large pans. Drop biscuits from spoon to casserole, leaving space between biscuits. Bake for 20 minutes at 425° F. Makes 25 servings.