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Savory Pot Pie

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14741
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    Posted: 04 December 2006 at 16:33

Savory Pot Pie

Applesauce and a green salad complete this meal. This recipe also works well with cooked rabbit or squirrel.

Single Pie Pastry Crust:

·        1 cup all-purpose flour

·        1/4 tsp. salt

·        1/2 cup shortening

·        2 to 4 Tbsp. cold water


·        2 Tbsp. butter or margarine

·        1/2 cup water

·        1 cup thinly-sliced carrot

·        1 medium potato, cut into 1/4-inch cubes

·        1/2 cup thinly-sliced celery

·        1/2 cup chopped onion

·        1/2 cup frozen peas

·        2-1/2 to 3 cups cut-up turkey, pheasant or partridge

·        1 cup Velouté sauce (below)

·        1 egg yolk, slightly beaten

Heat oven to 375 degrees. To prepare pastry, combine flour and salt in medium mixing bowl. Cut shortening into flour until particles resemble coarse crumbs or small peas. Sprinkle with cold water while tossing with fork, until particles are just moist enough to cling together. Shape into a ball. Wrap with plastic wrap and refrigerate.

In medium saucepan, combine butter and water. Heat until butter melts. Add carrot; cover and cook over medium heat for three minutes. Add potato; recover and cook for five minutes longer, stirring twice. Add celery, onion and peas; recover and cook for three minutes, stirring once. Drain vegetable mixture. In medium mixing bowl, combine vegetable mixture, cooked meat, and prepared sauce. Stir well to mix. Transfer mixture to 1-1/2 quart casserole dish.

On lightly floured surface, roll out pastry slightly larger than top of casserole. Place pastry on top of casserole. Turn edge of pastry under; flute edge if desired. Brush pastry with beaten egg yolk. Cut a small hole in center of pastry to allow steam to escape. Bake until golden brown, 30-35 minutes.

Velouté Sauce

Serve this sauce with birds or small game. Create your own sauce variations by adding fresh herbs.

·        2 Tbsp. butter or margarine

·        2 Tbsp. all-purpose flour

·        1/4 tsp. salt

·        Dash white pepper

·        3/4 cup game bird stock or chicken broth

·        1/4 cup whipping cream or half-and-half

In small saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper, blend in stock and cream. Cook over medium heat, stirring constantly, until thickened and bubbly, 5-7 minutes. Serve sauce warm.


TasunkaWitko - Chinook, Montana

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