Pot Pie completely from scratch (no soup)
- Number of Servings: 4
Ingredients
4 T Butter4 T Flour2 C broth1 can evaporated milk3 carrots, chopped2 celery stalks, chopped1 onion, chopped4 garlic cloves, chopped4 C diced meat (chicken, pork, turkey, ect)6 T white winesaltpepperCrust:1 1/4 C flour1/3 C shorteningsalt4 T cold water
Preheat oven to 400
For crust:
Combine flour and salt. Cut in shortening. Stir in water one tablespoon at a time until the dough balls up and pulls away from sides of the bowl.
Melt the butter in a large saucepan over medium-low heat. Whisk in flour. Whisking constantly, cook 1 minute. Add broth and whisk until smooth. Whisk in the milk. Stir in meat and wine.
In a skillet saute the carrots, celery, onions and garlic until have softened. Stir into the gravy and meat mixture.
Pour into either 1 large pie dish or 4 individual pie dishes. Roll out dough and top over the pie, making 3 slits for steam.
Cook for 25-35 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
For crust:
Combine flour and salt. Cut in shortening. Stir in water one tablespoon at a time until the dough balls up and pulls away from sides of the bowl.
Melt the butter in a large saucepan over medium-low heat. Whisk in flour. Whisking constantly, cook 1 minute. Add broth and whisk until smooth. Whisk in the milk. Stir in meat and wine.
In a skillet saute the carrots, celery, onions and garlic until have softened. Stir into the gravy and meat mixture.
Pour into either 1 large pie dish or 4 individual pie dishes. Roll out dough and top over the pie, making 3 slits for steam.
Cook for 25-35 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
Nutritional Info Amount Per Serving
- Calories: 785.4
- Total Fat: 33.9 g
- Cholesterol: 163.5 mg
- Sodium: 759.2 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 3.1 g
- Protein: 56.4 g
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