Lloyd’s Squirrel or Chicken Pot Pie
Pot pie is a traditional comfort food dish that dates back to medieval times. It was originally made with a pastry crust and filled with various meats and vegetables.
This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Squirrel or Chicken
- 1 piece Onion
- 2 piece Carrot
- 2 stalk Celery
- 2 clove Garlic
- 1 cup All-purpose flour
- 2 cup Chicken broth
- 1 cup Milk
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 sheet Pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the squirrel or chicken until browned. Remove from skillet and set aside.
- In the same skillet, sauté the onion, carrot, celery, and garlic until tender.
- Sprinkle the flour over the vegetables and stir until well coated.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the cooked squirrel or chicken, peas, corn, thyme, salt, and black pepper. Stir until well combined.
- Transfer the mixture to a 9-inch pie dish.
- Place one sheet of pie crust over the filling, trimming any excess. Cut slits in the crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown.
- Let the pot pie rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 20g40%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.