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Pot Pie

The best comfort food.

By Amanda PaynePublished 2 years ago 4 min read
3
Pot Pie by Amanda Payne

Pot pie is one of the most popular comfort foods ever. It has been around since before the 16th Century, so anything that lasts that long must be well-loved.

Pot pies vary by country and time frame. Did you know that some pies were filled with live birds? The pie was made with a thick crust that could be baked first. It would rise to form a pot. This is where the term pot pie came from.

They would remove the top (lid) of the pie, put the birds inside, and put the top back on. Some even inserted the birds through a hole in the bottom of the pie. The birds would fly out when the pie was cut.

How fascinating...and gross!

Anyway, now that you have had a short history lesson take a gander at my Pot Pie recipe. I promise, no live birds!

Pot Pie Recipe

Ingredients:

Pie Filling

  • 1 pound of ground meat (beef, venison, turkey, chicken, etc...)
  • 10.5 ounces of cream of celery
  • 21 ounces of cream of chicken soup
  • 4 cups frozen veggies
  • 4 cups of water

Pie Crust

  • 2 crusts: enough for 2 pies - 2 tops and 2 bottoms, or make your own with the following ingredients.
  • 5 cups all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup vegetable shortening
  • 1/2 cup of butter
  • 1/2 – 3/4 of a cup of ice water
  • 1 egg white

Getting It Done:

  1. First, add the veggies and water to a kettle and cook on medium-high heat for about 15 minutes. Drain the excess water.
  2. While the veggies are cooking, fry the ground meat in a pan on medium-high heat. Break it up as it fries, and then drain the excess grease when done.
  3. Turn the heat off and add the cream of celery, the cream of chicken soup, and the veggies to the meat and mix well.
  4. Now make the pie dough, or if you bought your pie dough, get it ready for the pie dishes. You will need two 9″ pie pans. If your dough is store-bought, assemble the pies according to the package directions.
  5. Fill each pie pan with 3 1/2 cups of meat and veggies. Add the top pie crust, crimp the crusts together, and brush coat it with a layer of egg white. Then bake according to the directions of the pie crust package.
  6. If you make your own dough, sift the flour, salt, and sugar and add the shortening. Break the shortening into the dry mixture with a pastry cutter, a fork, or your hands. Then do the same with cold butter. Mix this well until it is crumbly like really coarse cornmeal.
  7. Then add ice water, a small portion at a time. You will be safe to start with 1/2 cup at first. Then add more as needed. Once the dough forms a ball, divide it into four pieces.
  8. Flatten each piece of dough on some lightly floured plastic wrap, wax paper, or aluminum foil, and then place it in the fridge for around 20 minutes or so.
  9. Preheat the oven to 425°F.
  10. Then lightly flour a cutting board and with your dough roller, roll each piece of dough to at least 10″ and place two of the crusts into the bottom of the pie pans.
  11. Poke the crust with a fork so the dough can release any air bubbles while baking.
  12. Put 3.5 cups of pie filling in each pie shell.
  13. Place the top crusts on the pies. Crimp the two pieces of dough together, creating a seal.
  14. Take a knife and cut a pattern of 6-9 small slits on the top of the pie. Then brush the tops with the egg white.
  15. Place the pies in the oven at 425°F for about 20 minutes or until golden brown.

Let's eat!

Let the Pot Pies cool for about 5 minutes before cutting. If not, the insides will want to ooze out. It will still ooze out after cooling, but it will not be as bad. Then cut the pie into quarters, and then cut it again, which will give each pie 8 pieces.

I used ground venison for this recipe, but you can use any ground meat you prefer. It is good with ground beef, chicken, and turkey as well. This is a meal in itself, but it goes great with mashed potatoes.

Take a look at my Pot Pie video on Rumble...

You can calculate the nutrition facts at myfitnesspal.com. You can also use an online recipe calculator/divider to get the right ingredients for the amount you want if the yield is too large or too small.

I hope you enjoy the recipe!

Visit my profile if you would like more delicious meals. Check out some of my recent recipes: Chicken Fried Deer Steak with Gravy, Venison Pepper Soup, and Venison Sausage Gravy and Biscuits.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

This pot pie recipe was originally published at deerrecipes.online. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

Check out my author profile on Vocal.Media if you are looking for more recipes. Please consider subscribing to me, Amanda Payne. It is free! I will be posting many more recipes in the future.

Likes, pledges, and tips are welcomed and appreciated but not necessary. You can also find me on Pinterest and Rumble.

recipe
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About the Creator

Amanda Payne

An avid beekeeper, crafter, foodie, photographer, and nature girl.

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