Ingredients: |
Ingredients:
Pot Pie Ingredients:
2 large potatoes, diced
1/4 c butter
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 c flour
2-1/2 chicken broth
1 c half-and-half
1/3 c white wine (used Pinot Giorgio)
1 c celery, diced
1 small onion, diced
1/2 tsp poultry seasoning
Salt & Pepper to taste
2 c peas & carrots ( frozen work best)
1 pint of mushrooms, sliced
3 c squirrel or 2 c squirrel and 1 c rabbit
2 9-inch savory pie crusts
Savory Pie Crust Ingredients
3 c flour
1 c shortening
1/2 tsp salt
1 egg, beaten
5 Tbsp ice cold water
1 tsp apple cider vinegar
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Directions: |
Directions:Directions Pot Pie
Place the diced potatoes in a skillet over medium-low heat with butter and season with garlic and onion powder; saute until tender.
Sprinkle flour over potatoes and stir to coat.
Stir in celery, onion, and poultry seasoning, cooking a minute longer.
In a large measuring cup or small bowl, combine the chicken broth, half-and-half, and wine; whisk lightly and then pour over potato mix in skillet. Continue to stir until liquid thickens and is bubbly.
Season with salt and pepper to taste; add frozen peas, carrots, mushrooms, and diced meat.
Heat through and then pour into prepared pie crust.
Cover with top crust, cut several slits in the top crust to allow steam to escape.
Bake at 375 degrees F for 45-50 minutes or until pastry is golden brown and filling is bubbly.
Remove from oven and let sit for 15 minutes to cool slightly before serving.
Directions for Savory Pie Crust
In a large bowl, whisk together the flour and salt. Then cut in the shortening until the mixture resembles small peas. In a separate small measuring cup whisk the egg, ice water and vinegar.
Gradually add liquid to flour mixture.
Stir until moistened (do not over mix).
Wrap dough and refrigerate for 30 minutes.
Roll out the two crusts; place first in 9" pie pan.
After adding filling cover with the 2nd crust.
Complete recipe as noted in the pot pie instructions. |
This recipe for Squirrel Pot Pie is from