I have a favorite meal, it is my favorite because my family absolutely loves it too, that always makes me happy.
My recipe for tonight (well actually last night) was inspired by one in a booklet that I got free, it was a great recipe except it used canned stuff and a pre-made pie crust, I have been trying to avoid the pre-made stuff and unless I was super crushed for time I did not use a pre-made pie crust I made one from scratch and it is easier than you think and you can so taste the difference. You can use a food processor or a hand dough cutter I have found either to be fast and easy. So use your favorite crust recipe or if are in a crunch for time you can find a pre-made one but try to find one with no gross ingredients.
Chicken / Turkey / or Beef Pot Pie (Last night I used beef but I much prefer the chicken or turkey). 2lbs Beef / Chicken / Turkey (I go for organic here) 2 Cups Water 1 t Salt 1/4 t Pepper 2 Cups Corn (I used frozen this time, as it was what I had on hand but you can use fresh and cook it in with the beef/meat) 1 Cup Carrots – Chopped 1 1/4 Cup Celery – Chopped 3/4 Cup Onion – Chopped 3 Garlic Cloves finely chopped 3 T Olive Oil 1 3/4 Cup Beef / Chicken Broth – See instructions below 1/2 Cup Milk 1/4 Cup Butter 1/3 Cup Flour 1/2 t Salt 1/4t Pepper
Warm 3 tablespoons Olive Oil in frying pan, add meat and saute until browned on most sides. To make the broth I add the 2 cups Water, 1t Salt and 1/4t Pepper cook over med/hi heat for about 5-8 minutes. Drain off the liquid into measuring cup, I got about 1 3/4 cups and left a bit in the pan, set aside the broth. Add to the meat the Carrots and Celery, cook about 8-10 minutes, turn off the heat and add corn.
Note: for the Chicken or Turkey I usually take my chicken or turkey after a meal and boil with some water, you can add salt and pepper but usually said chicken or turkey was seasoned and now I am just adding water to cover bring to a boil, then lower to a simmer for about 20 minutes, I strain the liquid and once cooled I freeze it so not only do you have a broth without an overload of sodium but it is
In a separate pan melt the butter and add onions and garlic cook 2-3 minutes, gradually whisk in the flour, salt and pepper until blended. Slowly stir in the broth and milk and cook until thickened. Turn off heat. Mix together with meat and veggies. Roll crust to fit pie plate pour mixture in, top with second crust . This cooks for about 40 minutes on 425.
Some of the chopped vegetables.
Sauteed Beef with Celery and Carrots added – Cook about 5-8 minutes
Pan I use to saute the onions with butter
Here is your beef broth
Beef with all the veggies
What your onions will look like sauteed with the butter and then flour added.
Adding the broth and then milk to the onion, butter, flour mixture. Stir until thickened.
My pie dough.
Pyrex is my favorite. I will post more about buying older Pyrex.
Poke bottom of crust with fork.
Pour mixture into the bottom pie crust.
Top and crimp.
Pie just out of the oven after 40 minutes.
We get 6 large slices out of this pie. Since the crust I use is a little flakier due to the whole wheat pastry flour next time I want to try individual mini pies.
Enjoy!
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