[RECIPE UNDER CONSTRUCT–will be updated with more concrete, less messy instruction]
I do pot pie right.
I look into my fridge and grab left over meat, in this case, delicious pulled pork from a week ago, and turn it into the filling for a pot pie.
It works for those of us who haven’t “enough” meat, too, if you cook rice and then use it to stretch out the meat filling. Throw in some frozen peas to the mix and you’ve got a tasty, meaty, pie-crusty dish that fills you right up!
Now, pot pie is a three (or four) -part business. You’ve got crust, gravy, and filling, (and maybe rice to cook separately and then add to your filling). In the order you will need to do this in:
THE NIGHT BEFORE
Make a pie crust. Or, pat it into a 1/2 inch disk and stick it in the freezer for 15-20 minutes.
I pulled my recipe from the internet, but altered slightly as follows [I did mine in a 8-in cake round, so you may need to double this crust recipe in order to make a top for your pot pie. I will be doing this again in a more standardized way and eventually fixing this post]:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add half of the cold water, mix loosely, the add the rest of the water and mix until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight [or that thing I said about the freezer].
THE DAY OF
[Start your rice in the rice cooker. Brown rice is good for this recipe, cooking 1 cup (dry measure) will be plenty for most. This is an optional step for those of us using leftover meat and who may not have enough to fill the pie. You may skip this step otherwise.]
1 pound of meat, cubed or otherwise bite-sized. OR as much as you have up to 1 pound, and add cooked rice, as discussed above.
1 cup of frozen green peas or corn
half a medium-sized onion, chopped
one medium-sized potato, cut into approx. 1×1 cm cubes.
butter. butter butter butter (half a stick will get you through the rest of this recipe, easy)
Salt and pepper, to taste
Melt 2 tablespoons of butter in large pan on medium-high heat. Take potatoes, frozen peas or corn, and chopped onions, and cook, stirring every few minutes to prevent vegetable from sticking, for about 8 minutes, or until the potatoes begin to soften. Add meat and cook another 10 minutes. Remove from heat and set aside.
4 tablespoons flour
2 1/2 c. milk