My oldest has been wanting me to make a pot pie lately. Of course, I had to oblige. This was so easy to make …. I don’t know why I haven’t done so before. Use any leftover meat and vegetable combinations to make this comfort food. Enjoy!
Pot Pie…Your Way
Filling
- 1 1/2 cups cooked meat, diced
- 2 cups vegetables, steamed, blanched, saute’ or leftover
- 1 cup celery, diced
- 1/2 cup onion, diced
- salt and white pepper to taste
- 2 teaspoons olive oil
- 1/2 cup chicken broth
- Cream of Soup Base
Pie Crust
- 1 cup whole wheat
- 1 cup all purpose
- 3/4 teaspoon sea salt
- 1 stick, or 1/2 cup, margarine or butter, frozen, grated
- (or 1/2 cup chilled shortening)
- 1/2 cup water, very cold
Make Cream of Soup Base and set aside. Add olive oil to skillet. Heat on medium high. Once hot, add onions and celer and season with salt and pepper. Cook until soft. Add leftover vegetables and meat. Stir in Cream of Soup Base you made and 1/2 cup chicken broth or milk and cook until thickened. Set aside.
While filling is cooling. Preheat oven to 400 degree F. Whisk flours and salt together. Grate frozen margarine or butter and add to flour. Mix together with fingers. Add cold water, 1 Tablespoon at the time, I used 5 Tablespoons. It is ready when you can squeeze it together and it holds its shape.
Turn out onto a lightly floured surface. Cut in half. Roll each half into a circle to fit your pie plate plus a little overhang. Put bottom dough in pie plate. Pour in filling. Top with remaining pie crust and crimp with fingertips to close. Place on a baking sheet and cook in 400 degree F preheated oven for 30 or until golden brown. Let sit 15 minutes before cutting. Enjoy!
