Kitchen Witch Thursdays - Pot Pie

Now this is not a typical pot pie, it's got a very thick top crust and because of my roomate's distaste for peas and green beans I used different vegetables from the usual as well. But like all my recipes it's crazy customizable to your own tastes.

This was also a favorite of my grandmother, and one I learned from her. She liked to make it when we'd visit her for the weekends, on Saturday nights after dinner I'd help her put it together and bake it and she'd send the whole thing back with us on Sundays so I had leftovers for a few days. It does keep well in the fridge and freezer and it will feed about 8 people give or take.

And, of course, this is an entry for the latest contest by Steemkitchen as well!

You'll Need The Following;

• 1 can of cream of mushroom soup
• 3 cups vegetables of choice
• 2 cups meat of choice
• 1 egg
• 1 cup of milk
• 2 cups pancake or biscuit mix of choice

Now honestly, any soup that says 'cream of' is fine here. My grandmother's personal favorite was cream of broccoli, but they have stuff like chicken, celery, and whatever else. As long as it's a creamed soup you're fine. Traditionally a pot pie contains mixed vegetables which is corn, carrots, peas, green beans and sometimes other kinds of beans. As I said my roommate doesn't like peas or green beans so I edited my mixed veggies to be just corn, carrots and potatoes instead.

Also a traditional pot pie contains cubed chicken or turkey for the meat. I don't like that at all, so I shoved my chicken in a slow cooker with some water, a dried chicken soup mix, 1/2 cup each teriyaki and soy sauce and a few drops of hot sauce for flavor and let it cook until it was falling apart then tore it into nice tender chunks to put in the pie. But you can use any meat, and make it up however you like as long as it's cooked all the way through.

First thing's first, as always - preheat your oven to 400 degrees Fahrenheit.

While the oven is preheating mix up two separate bowls. In one put your meat, veggies and canned soup and mix until it's all well put together. In the other add your egg, milk and pancake mix and whisk it together until it's well incorporated.

If you want any additional herbs or spices you can do that now. Things like garlic or onion salt or powder, greens like oregano and parsley, and of course my favorite lavender are pretty good in here. I just added a little garlic salt to the inside and left it at that so as not to over power everything else.

Spray your pan and put your meat and veggie filling in first, then cover it with the pancake batter. Shove it in your oven once it's preheated and bake for 45 minutes.

Viola! The topping will puff up quite nicely and as I said it will be much thicker than your typical pot pie. If you want it thinner I'd suggest halving the milk and batter mix and of course leaving in the egg.

Wait for it to cool and settle a bit and then cut, serve and enjoy!

Banner was made by me in Photoshop. All other pictures here were taken by me specifically for this post. I have been a home cook for over a decade, and any questions or comments about this recipe are encouraged!

If you like this content resteems, upvotes and comments are much appreciated.