You can make these pot pies with regular pie crust or you can use phyllo dough as a healthier option. These directions are for the phyllo crust version. If using pie crust just pour the filling into an unbaked pie crust and top with another pie crust.
Filling:
3-4 cups cooked meat
6 yukon gold potatoes or 3 large russet bakers
2 c chopped carrots
3 celery stalks
1/2 a chopped onion
1 tsp italian seasoning
3 garlic cloves minced
1/4 tsp pepper
salt to taste
olive oil
Gravy:
You can make a gravy out of the meat juices using butter, flour, the juices and water as needed. Be generous with the gravy
amount because the pie will soak some of it up and you want some gravy with it when it's served.If you don't have the juices from your meat cooking, you can make a simple beef gravy by using these ingredients:
2 beef bullion
4 cups water
no salt (because the bullion is high in salt already)
pepper
garlic
Pie Crust:
1 package phyllo dough...about 10-15 layered sheets for each pie.
Using a clean counter space, layer the phyllo dough spritzing it with olive oil in-between each sheet of dough. Be sure to separate each sheet of thin phyllo. It's a good idea to have another spray bottle of water to spritz the dough to keep it moist. If it starts to dry it will get crispy and you won't be able to fold it. It will just crumble. So, keep it moist.....another idea is to lay a wet cheese cloth or towel over it till you are ready to use it. Lay the phyllo dough sheets in alternately turned directions so that you get a large pile that will cover a pie dish well.
Cook the meat, set aside. Cook the veggies and seasonings in the olive oil (top list of ingredients) until cooked. Add the meat to this mixture. Make the gravy and add the gravy to the meat and veggie mixture.
Place the phyllo pie crust that you made into a sprayed pie plate. This recipe will make enough for TWO pies. Once filled, fold over the phyllo dough that is hanging over the edge. Spray the top with olive oil.
Bake 350 degrees for approx. 30 min.
Freeze the other pie uncooked for another night.
2 comments:
my mouth is watering just looking at it!
why do you spritz the sheets with oil between each layer? what if you don't have a spritzer for your olive oil? ;)
your mom also put corn in the one she made for us.
The olive oil between each layer is what makes it puff up flaky with that separating look. If you don't use olive oil between them they'll just cook as one flat dough.
You can use a pastry brush to brush on the olive oil or use PAM olive oil spray.
YES, you can put corn in it...whatever you have on hand that you like...peas as well. I just wouldn't suggest veggies like broccoli or cauliflower. Otherwise, root veggies are perfect, turnips, potatoes, carrots, etc. and then peas, corn, etc.
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