Pot Pie!

[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]:

PIE CRUST

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

Directions

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.]

FILLING

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

Directions:

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.

 

GRAVY

4 tablespoons butter
4 tablespoons flour
Salt
Pepper
1/2 teaspoon celery seed (optional)
2 1/2 c. milk
Melt butter in saucepan over low heat. Blend in flour, salt and pepper; cook until smooth and bubbly. Stir in milk. Heat to boiling on medium heat, stirring constantly. Stir and boil 1 minute. Remove from heat.  Pour half of this into the FILLING mixture and stir to combine.
[Is your rice done?  Add what you need to the FILLING mixture at this point and stir it again.  Eat any leftover rice while you’re waiting.]
And now we PREHEAT THE OVEN TO 375 degrees Fahrenheit!
While the oven is heating up, roll out your pie crust dough.  One crust for the bottom of your 9-inch pie dish, the other for the top.
Place your bottom crust in the pie dish.  Dump the FILLING into the bottom crust, and smooth the top.  Then pour the remaining GRAVY over the top of the FILLING.  Place the top crust and seal the edges as you like.  I like to trim the top crust to fit in the dish and then take the untrimmed bottom crust and flop the extra bits on top, sealing with water as needed.  Cut slits or poke holes. in the top crust.
BAKE for 40 minutes at 375 degrees.  The filling should bubble a little out of holes in your top crust.  Remove from oven and let to cool for 10 minutes.

 

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