Lloyds Squirrel Or Chicken Pot Pie Recipes
LLOYD'S SQUIRREL OR CHICKEN POT PIE
DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used.
Provided by KateL
Categories Savory Pies
Time 2h20m
Yield 2 pot pies, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; reserve 2 1/2 to 3 cups cooking liquid.
- Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.).
- Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.
Nutrition Facts : Calories 692, Fat 32.3, SaturatedFat 7.9, Cholesterol 0.6, Sodium 1689.3, Carbohydrate 87.5, Fiber 9.9, Sugar 5.8, Protein 14.7
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
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- Heat an oven to 400°F. Cut the squirrel meat into 1/2-inch pieces. Put them in a medium bowl, sprinkle with the flour, and toss to coat evenly and thoroughly.
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