Ranch Style Pot Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2½ cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup cold butter or margarine
  • ½ cup water
  • 1 egg
  • 1 Tbsp evaporated milk .
  • Filling
  • 1 lb stew meat
  • ½ cup flour
  • 2 Tbsp shortening
  • 1 onion, chopped
  • 2 10 oz cans beef gravy
  • ½ tsp salt
  • 1 cup baby carrots
  • 1 cup potatoes, chopped
  • ½ cup celery, chopped
  • 1 tsp garlic, minced
  • ¼ tsp tabasco sauce
  • 1 cup frozen peas
  • 15 oz can whole mushrooms
Instructions
  1. Crust
  2. Preheat oven to 400°F.
  3. Combine flour, baking powder, salt and Cultured Buttermilk Blend.
  4. Cut in butter until mixture resembles coarse crumbs.
  5. Stir in water to form soft dough.
  6. Divide dough in half.
  7. Roll out on a well floured surface, to fit a 9 inch pie pan.
  8. Pour meat mixture in and roll out remaining pastry; make a lattice top.
  9. Trim and seal edges.
  10. In a small bowl beat egg and milk and brush over lattice top. Bake for 25 - 30 minutes. =
  11. Filling
  12. Coat stew meat in flour; then brown in shortening.
  13. Place meat in slow cooker along with onion, gravy and salt.
  14. Cook until meat is tender, about 1½ hours.
  15. Add carrots, potatoes, celery, garlic and tabasco sauce; cook until all vegetables are done.
  16. Add peas and mushrooms and set aside.
Nutrition Information
Calories: 601 Fat: 36g Saturated fat: 19g Trans fat: 0g Carbohydrates: 50g Sugar: 3g Sodium: 1075mg Fiber: 4g Protein: 20g Cholesterol: 114mg
Recipe by SacoFoods at http://www.sacofoods.com/ranch-style-pot-pie/