Smith-02

boil some potatoes, cut into 3/4" or smaller cube sorta shapes


throw some celery and onion into a pan. add 1/4c (1/2 stick) butter or marg. bring to a boil and simmer until soft



boil some veggies if you're using fresh or frozen


drain your liquid off, add in drained onions/celery, and season if you wish




now, we start the crust.

2c flour
1tsp salt
-mix well

now add:
3/4c shortening
use a dough cutter, cut in the shortening. if all else fails, you can use a potato masher, but you can't exactly machine make pie crust as well as homemade (the last choice)
when its all pea shaped ***** (uniformly, not marble and bb ----), add ice cold water by the tablespoon
smash against the side of the bowl with the backside of a solid fork. smooth it out until it looks good and not crumbly. you'll use 2T to 4-5T of water as a ballpark



when its all mixed up good, cut it evenly, and ball it.


throw that doughbitch on some lightly floured wax paper.


roll it out to 1/16" to 1/8" thick. the thicker you let it be the less chance you'll fit it into a 9" piepan


roll the crust lightly onto the rolling pin, roll over and peal off over the piepan. push down in, and cut any excess off that is around the pan with the back of a knife, cutting downwards.


now we start the gravy for the meat/veggies (this is for turkey or chicken)

1can cream of mushroom (can use celery, potato or chicken)
1can water or milk
1T chicken bullion
1T ea flour and cornstarch
pepper, spices to taste

mix all 3, bring to a boil. reduce heat, cook for a few more mins until like a thick gravy. remove from burner and heat



get your diced chicken/turkey ready

get a big bowl for mixing your turkey/chicken, veggies, and potpie gravy
mix it up, making sure you add enough veggies to keep it from being overly gravied (unless you like a soggy or runny potpie)


bring your piecrust(s) (the recipe for piecrust above does 2 single, or one double crust) over to the bowl, or vice versa.
------ in your veggie mix, keeping it 1/2" down the sides (center can be mounded)

get some water on a brush or a finger, and wet all around the crust on the top of the sides. this helps the crusts stick together.


roll your top crusts out, pressing downwards with your fingers to secure. (optional: use a fork, thick tined utensil, press the crusts together, or get fancy and use your thumb to detail it)


take a random kitten photo while youre baking the pie(s) in a center rack @ 325º for 25-30 (or until the crust is brown crested, and golden throughout)


finished pie!


(gravy and potatoes not included in this recipe)

88dx

You can buy those things for like 99cents. After seeing all ur cooking threads i know why u drive a Subaru

1Fast68

Good work, Potpie has never been my style but I can appreciate the work that went into this.

Now go buy a real camera so your pictures aren't so shitty.

1991civicsi

Now I have a craving for pot pie.

Smith-02

i took it with my phone. the lens cover got smashed one day so i took it off but the lens gets dirty and is hard to clean now

IntaCooler

that looks real good, i love potpie, but i usually eat the one out of the freezer cuz i gots no time

Smith-02

it really only took maybe 15 mins of prep, piecrust took about the same. so 30mins + baking which took me 40 so 70mins

LilWayne

Looks good!

Now I'm hungry -------

Smith-02

the colder the water the more flaky the crust will be. it congeals the shortening (you can use butter if you want) to make little shortening pockets, this is why you use the fork to flatten the crust ***** into a smooth mixture. thats how you get flaky crust

Loki

That looks good but I am waaaay to drunk to try and cook anything, ----!