Looking for a Pot Pie recipe

[Remington12]

I'm looking for a good pot pie recipe that I can use with small game. I've got a few squirrel, rabbit, dove in the freezer (not really enough by themselves) that I would like to make into a meat pie of sorts. I know somebody's grandma had this problem and solved it with full bellies. Anyone got a good recipe?

[GSP]

Handgunner made up some using some pheasants he killed. You might PM him. Another thing you could try is a Burgoo! Stew the meat off the bones, toss it in a big stew pot, make you a white base gravey (cornstarch and milk) on top, with everything else you like to eat (taters, carrots, peas, celery), serve it hot poured over cornbread!:cool:

[tex]

Try this, you will like it.

Dice your game and put it in a covered pot with chicken stock.
Bring to a boil, then simmer 45 min. for rabbit, and 1 hr. for squirrels.
Drain off the stock and save half of it and set aside the meat.
Prepare a dough similar to pizza dough, but only let it rise once, and only by 50% when it does. Knead it thin for the bottom.
Saute in canola oil onions, celery, green peppers, and garlic. When the onions are clear, then pull of the heat and set aside.
Diced potatoes, (same size as game chunks) should be cooked in boiling water for about 7 or 8 minutes.

Now, spread the dough into the pie pan. Lay the game in first, and season very lightly with pepper, parsley, and A SMALL AMOUNT OF DILL. (The chicken stock has enough salt). Next come potatoes, and uncooked baby carrots. Lightly season with pepper again. Next comes the sauteed veggies.

Don't cover the top yet. Take the stock and put some bacon bits (real only) into a pot, heat on low. Mix half a cup of corn starch w/ cold water, little by little until you have a pasty consistency. When the stock is boiling pour in some of the paste until you have the right thickness. Go Slow! Cornstarch thickens quick in heat.

While you make the paste, hopefully the rest of the pot pie will have cooled. You don't want your top on top of hot stuff too long as it makes it rubbery, and doughy. As soon as your stock is thick enough pour enough in to not quite cover all of the pie. Your meat, and veggies will still give off more juices in the oven, and you don't want too much fluid. Put on the top crust, and poke holes with fork so the steam escapes.

Cook in a preheated oven for 45 minutes at 350 F.

You can vary the veggies somewhat, but try to keep potatoes in it, cause the starch helps the sauce.

Salt when you have tasted a bite already,

Serve with lies, cold ice tea, and Mexican corn bread, but that's another secret.
Tex

[Remington12]

Thanks for the recipe! I have printed it and will give it a try soon.

[C.L.Button]

I simmer the meat for about 1 hr in Garlic, Basil, Onion, and Black Pepper with the lid on the pot. Set aside the juice.

I then sautee' the (try to cut up in smaller sized pieces)veggies (Carrots, Celery, Onions, Potatoes, Red Bell Peppers, Corn) in butter until they just start to become tender. Set aside.

Combine a small amount of Kitchen Bouquet with 2 cups of the juice from the meat and 1 cup of White Wine and simmer it down until it has concentrated the flavors and reaches the consistancy that you want. I do not add salt as it is in the Butter, Wine, K Bouquet, and pie crusts. Try the Pie before you salt it.

I use Kroger Frozen Pie crusts, baking the bottom to directions for the crusts. After baking the bottom I fill them with the meat and veggies, pour in the liquid, put on the uncooked top crust, pinch the edges and brush with Egg Whites. I put a cut in the top to let out steam and then put into a 350 oven to bake the tops and finish the cooking process. I serve them when the crust is done.

I make several at once and let them cool completely , then double wrap and freeze. They are great to bake on a cold night when you need extra heat in the house. Fools the kids everytime,,, they think it is Chicken. ;)