Snow day #4 has been a great day! It snowed more and we played outside, shoveled the driveway and did lots of cleaning and organizing. While I was cleaning out the freezer, I found some pie dough I made a couple months ago and I decided: leftover pie dough + leftover roasted pork = the perfect pot pie for dinner.
When I was growing up, I never liked pot pie. I had it for the first time in several years after Natalie was born. A good friend, Tamie, brought us a pot pie and it was delicious! When my sister-in-law had a baby, Tamie came over to help me make a pot pie for her. The best thing about Tamie’s recipe is that it’s very quick and easy! Today, since I had time, I tried out a more homemade version. I’ll give you my method, as well as some simplifications here.
- 1 pound of the meat of your choice (turkey, chicken, pork or beef), roasted or sauteed and cut into bite-sized pieces
- A few cups of veggies of your choice (I like to use potatoes, carrots, and peas; frozen mixed veggies are easy)
- 1 recipe bechamel sauce (see below) or substitute two small cans cream of mushroom soup
- 2 unbaked pie crusts (homemade (see below) or frozen store-bought crust)
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
Melt the butter in a medium saucepan over medium-low heat. Stir in the flour and allow it to cook for a minute. Whisk in the milk and allow the sauce to simmer until it thickens.
Pie Dough (my grandma’s recipe)
- 5 cups flour
- Pinch of salt
- 2 pounds fat (my grandma uses lard for a very flaky crust, but you can use shortening or butter)
- 1 egg, beaten
- 1 cup milk
Place the flour and pinch of salt in a large bowl. Add the fat and mix (with a pastry cutter or your hands) until coarse crumbs are formed. Create a well in the middle of the flour. Place the egg in a cup measure and fill it to the top with milk. Pour the milk/egg into the well and mix with the flour, just until the dough comes together (don’t overwork the dough). Roll the dough into 3-inch balls and freeze the unused dough.
To make the pot pie, preheat the oven to 375 degrees. Roll out your bottom crust and place it in the pie pan. Trim the crust so that it’s even with the top of the pie pan. Cut a square of aluminum foil and place it inside the crust. Shape the foil to the crust. Cover the foil with rice, lentils or beans to weigh it down. Bake the pie crust for 15 minutes. The weight inside the pie crust will help it keep it’s shape while it’s baking.
While the pie crust is baking, prepare the filling. Pre-cook any veggies you’re using. I cubed and boiled my potatoes and sauteed the rest of them with onions and garlic.
In a medium bowl, mix your veggies, meat and bechamel sauce (or cream of mushroom soup). Once the pie crust comes out of the oven, pour the filling into it. Place the top crust over the filling and trim it so it hangs over the pan about half an inch.
Pinch the edges shut and cut a few slits in the top so that steam can escape. Brush the crust with olive oil.
Bake until the crust is golden, about 30-35 minutes. Allow the pot pie to cool for about 10 minutes to allow the filling to set up before serving.