freemotion
Food Guru
Here is how I make my pot pie, no matter what meat I use.
I cube up a bunch of veggies....a LOT!!! and start steaming them. I start with rutabagas or turnips. Everything in about a 1/2 inch dice.
Meanwhile, broth is simmering and reducing in a sauce pan, about a quart or two. You want the flavor to be pretty intense since all the veggies will water it down. I add a generous amount of garlic (like half a head or more) and a lot of rosemary (maybe a Tablespoon, loosely packed?) and a big handful of scallions (a cup or more, tightly packed. You may use lots of carmelized onions if you prefer.) Let it simmer to reduce by about half. I also add about a cup of puree'd squash or pumpkin from the freezer. More veggies!
Once the rutabagas are soft, into the casserole dish they go. Use a DEEP dish.
Get the diced carrots into the steamer with some sweet potatoes, if desired. If reducing carbs, skip the sweet potatoes. You won't miss them, I promise.
Use any other veggie you like, but those are the cheap ones. You could add parsnips, too.
Add a generous amount of green veggies. I like brocolli florets, cut to match the other veggies. I also like sugar snap peas, don't cook these, as they will get mushy. Cut 'em up, though. You can really use anything you have that is cheap....green beans, asparagus, whatever.
Finally, add your diced meat or poultry. Toss everything carefully right in the pan.
Adjust the seasoning in your broth, adding salt and pepper. Remember, all the veggies will water the flavor down dramatically, so use a heavy hand. Bring to a hard boil, and thicken with a couple of spoonfuls of cornstarch dissolved in a 1/3 cup cold water (use as little water as you can get away with) if desired. I like to thicken it. Pour it over the veggies and meat or poultry, and carefully move the veggies a bit with your spoon to get the thickened gravy into every nook and cranny.
Top with biscuit dough, either in a big sheet, or cut into shapes. Or use a top-only pie crust. Bake until the topping of choice is done.
You might want to place a cookie sheet under the pan, because if you filled it up nicely, it will boil over nicely!! A sure sign of YUM!
I cube up a bunch of veggies....a LOT!!! and start steaming them. I start with rutabagas or turnips. Everything in about a 1/2 inch dice.
Meanwhile, broth is simmering and reducing in a sauce pan, about a quart or two. You want the flavor to be pretty intense since all the veggies will water it down. I add a generous amount of garlic (like half a head or more) and a lot of rosemary (maybe a Tablespoon, loosely packed?) and a big handful of scallions (a cup or more, tightly packed. You may use lots of carmelized onions if you prefer.) Let it simmer to reduce by about half. I also add about a cup of puree'd squash or pumpkin from the freezer. More veggies!
Once the rutabagas are soft, into the casserole dish they go. Use a DEEP dish.
Get the diced carrots into the steamer with some sweet potatoes, if desired. If reducing carbs, skip the sweet potatoes. You won't miss them, I promise.
Use any other veggie you like, but those are the cheap ones. You could add parsnips, too.
Add a generous amount of green veggies. I like brocolli florets, cut to match the other veggies. I also like sugar snap peas, don't cook these, as they will get mushy. Cut 'em up, though. You can really use anything you have that is cheap....green beans, asparagus, whatever.
Finally, add your diced meat or poultry. Toss everything carefully right in the pan.
Adjust the seasoning in your broth, adding salt and pepper. Remember, all the veggies will water the flavor down dramatically, so use a heavy hand. Bring to a hard boil, and thicken with a couple of spoonfuls of cornstarch dissolved in a 1/3 cup cold water (use as little water as you can get away with) if desired. I like to thicken it. Pour it over the veggies and meat or poultry, and carefully move the veggies a bit with your spoon to get the thickened gravy into every nook and cranny.
Top with biscuit dough, either in a big sheet, or cut into shapes. Or use a top-only pie crust. Bake until the topping of choice is done.
You might want to place a cookie sheet under the pan, because if you filled it up nicely, it will boil over nicely!! A sure sign of YUM!
not in nebraska! 
