We use 4.5 x 6 individual oven dishes for
this, but any small oven
safe bowls will
work also. This recipe makes four.
The Main Courses Chef presents ...
Pot Pie (Meat Pie)
at The Fatted Café
More PA dishes ...
Use this recipe for chicken, turkey, beef, ham or pork pot pie.
| The Dinner Menu | More Main Courses |
Guard Cat on Duty
Pie crust for 4 oven dishes, or 1/2 of our home made recipe
2 cups (or more) of boneless, skinless chicken breast, cooked & diced
         (or the same amount of turkey, beef, ham or pork)
Salt and pepper to taste
1 medium onion, diced
8 oz of frozen mixed vegetables (1/2 of a 16-oz. bag)
1 small pre-baked potato, diced
2 12-oz jars of chicken or turkey gravy (for chicken or turkey pie)
         plus a can of cream of chicken soup
   or (for beef pie) 2 12-oz jars of Heinz beef gravy
    plus a 12-oz can of cream of mushroom soup
      or (for ham or pork) 2 12-oz jars of Heinz pork gravy
      plus a 12-oz can of cream of mushroom soup
Dice the meat and start it cooking on medium heat in a frying pan or Wok. Add the
diced onion, season the pan and allow it to cook until the onion is almost tender.

Add the appropriate gravy and soup to the pan, according the choice of meat. Stir
well, and then add the mixed vegetables and diced potato. Allow these to simmer
together while you r
oll out pie dough for the tops.

Divide the pan ingredients between four oven dishes, and arrange each with a top
crust.  Pierce each top crust with a number of vent holes and put them in a
225-degree oven for ten minutes. Then raise the temperature to 375 degrees and
bake for 30 minutes or until the crust is golden brown. Allow them to cool for about
15 minutes before serving.