I have made it before but did it without a recipe and can't remember how I did it. If I'm going to take all that time I'd like to go with something tried and true. Thanks!
I love the one from my CI cookbook. I've been making it for years and it is a family favorite.
I did a quick search and found it on this blog (and for the record, I have no affiliation, I was just looking to see if I could find it already written up somewhere!).
A few other things:
It is great with chicken or with turkey. I usually use leftover roasted meat or boneless thighs rather than breast (and it saves a little prep time with the leftover already cooked meat).
The sherry in the filling is key to the flavor - so good!
I use non hydrogenated palm shortening (Spectrum) in the crust for the 'shortening' portion. I have also used (homemade, pastured) lard or coconut oil and both work - though coconut oil melts fast so I usually have to chill the dough a little more before rolling/baking.
It does take some time to put this together but to save time you can make the filling and the dough earlier in the day, then just assemble and bake for dinner.
I have also made the crust with a GF flour mix (I like Pamela's) and it works pretty well!
Hmn.....I think I'll have to make one soon - now I am craving pot pie! My 2yo loves it so much - she'll chant 'pot pie! pot pie!' lol
I don't follow a recipe, but here is my basic process:
Potatoes, about 2 or 3, depending on how big they are, diced. (peeled if they are thick-skineed)
Carrots, 3 or 4, depending on how big they are, peeled and sliced
Medium onion, chopped rather finely
Celery, 1 or 2 stalks, chopped
Salt, pepper, garlic, oregano, and parsley to taste
Saute the above in about 3 TB of butter, until veggies begin to soften. Add the following:
Cooked chicken, shredded or chopped, depending on your taste, about 1 or 2 cups
Cream of chicken, mushroom, or celery soup (I prefer Pacific brand, or I make my own)
Chicken broth (not more than about 1 cup, to your taste)
Bring to a low boil, and simmer until veggies are nearly cooked, about 10-15 minutes. While veggies are cooking, line a pie plate with crust. (I actually use a 10" round stone pan). When they are done, pour mixture into bottom crust, cover with the top crust, and put into oven. Bake at 350* F for about 30-45 minutes, until crust is golden, and filling is bubbly. I always put a baking sheet under my pan just in case it bubbles over.
If there is more filling than the container will hold, I enjoy it for lunch the following day.
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