Flexible Savory Pie Recipe

Chicken pot pie? Turkey pot pie? Why box yourself in? All you need is some protein, some veggies, some gravy, pie crust, and you’ve got your own little (or large!) slice of delicious.

Ingredients:
1-2 9″ pie crusts (use any recipe you want, or buy them pre-made)
1T milk (to brush on pie crust)
Solid filling components:
2-2.5 cups of cooked protein (meat, seitan, veggie crumbles, tofu, beans, whatever – it can also be more veggies)
3 cups of cooked/canned/frozen (frozen must be thawed) veggies 
Here’s the combination I generally use:
3/4 cup carrots (about 2 medium-large carrots)
3/4-1 cup potatoes (about 2 small or 1 large potato, usually red potato but sometimes
I used canned potatoes)
3/4 cup pearl onions (usually thawed from frozen)
1 cup peas (usually thawed from frozen)
For the gravy:
6T flour
6T fat of your choice (butter, chicken/bacon fat, oil, etc.)
1-1.5 cup of milk or meat/veggie stock
2 tsp dried minced onion
1/2 tsp dried mustard powder
1 tsp dried thyme
3/4 tsp salt
1/4 tsp pepper

Instructions:
1) Preheat the oven to 425 degrees
2) Cook/thaw all the veggies and meat
3) Make the gravy: In a 3-quart saucepan, melt the butter. Whisk in the flour, keep whisking for 30 seconds-1 minute until mix turns light brown and smells delicious. Slowly, whisk in the stock/milk. Start with 1 cup and whisk in more liquid, a little at at time, to adjust consistency – it should be gravy consistency – thicker than soup, thinner than pudding. Remove from heat, whisk in all the dry ingredients and spices
4) Add all the cooked ingredients into the gravy and mix well
5) Prepare the pie. You have 2 options – you can put the filling right in an 8-9″ deep-dish pie pan (or small 2-quart oven-safe casserole dish), and top with a single pie crust. Or, you can press a pie crust into the bottom and sides of the pie pan, add filling, then add a second pie crust on top. If you go with 2 crusts (as I almost always do!), make sure to pinch both crusts together around the edges to keep the filling in. Also, make sure to cut a few slits in the top crust (or cut out decorative shapes, or make a lattice top – just something so steam can vent out)
5) Brush the pie crust with milk and add a protector to the pie crust edges
6) Bake 20-30 minutes until crust is golden and filling is bubbly. Let it sit 5-10 minutes before cutting in

 

 

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