Thursday, January 19, 2012

Pie-less Pots

I have always loved Pot-Pies for their buttery pie crusts...unfortunately, 1) they tend to be fatty and unredemptive and 2) they tend to have things that will tear Charlotte completely here are my tweaks:

Chicken Pie-less Pot
dice chicken breasts and "brown" in a skillet(I use about 4 or 5 large ones for my family of 6)
thaw a bag of frozen peas and carrots
take a can of chicken broth/stock, mix with whatever you can pour off your chicken, 1-2 tsp of sea salt, and whisk in 2 or 3 TBSP of corn starch, pour over your chicken, throw in your peas and carrots, wait til your "gravy" bubbles and thickens...serve and gobble it up!

Hunter's Pie-less Pot
I use deer burger, but whatever lean burger you prefer is fine...1-2 pounds
thaw a bag of frozen peas and carrots
saute 2 cups of sliced mushrooms in 1-2 TBSP of olive oil
take a can of beef stock/broth, add either drippings (deer has virtually none) or half a Guiness (or both), 1-2 tsp of sea salt, and whisk in 3 TBSP of corn starch, pour over your deer burger, mushrooms, and peas and carrots, cook until your "gravy" bubbles and thickens...serve and gobble...

Of course you can put either of these in your pie crust of choice or serve with bread, or whatever makes it the perfect comfort meal for you!  :)

If cornstarch is safe at your house, it can be used to thicken any broth as a safe alternative to pre-packaged gravys!  I've heard you can do the same with potato flakes or flour and some others, here is a LIST...but I haven't tried those yet.  Salt and pepper to taste!

No comments:

Post a Comment