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Discussion in 'Off Topic' started by Trlsmn, Jul 15, 2010.
Italian Sausage and Chicken Pot Pie.
May I have some more?
...so what's for dessert? Hmmmmmm?
Another piece of this I would assume..
It has pie in the name.. Meaning it is good for dessert too..:thumbup:
I'll take it!
My address is....aranoid:
You need to open a diner!
Dude! quit screwing around and start your own show on the cooking channel :laugh::laugh::laugh: First it was strawberry shortcake and now this?
Thank you, but I am enjoying my ketchup and saltines just fine for now
This was a very simple and inexpensive dish.
1lb Italian sausage (this was homemade Elk/Pork shoulder)
1lb chicken (leftover from Jerked chicken)
3 cups chicken stock (boiled bones and leftover chicken from Jerked chicken)
3 celery stalks
1 lg carrot
1/2 lg onion (from my garden)
1/2 green pepper
Onion greens from fresh garden onion.
1/2 cup of Roux (olive oil and flour)
Seasoning to taste
Enough homemade pie dough for top and bottom of pan
1/2 cook your Italian sausage and put in mixing bowl
Put chicken in mixing bowl
Coarse chop veggies and lightly (I do mean lightly) fry in the dirty pan you fried the Italian sausage and put in the mixing bowl saving out any juice in the dirty fry pan.
Pour chicken stock into hot dirty fry pan and heat to rolling boil, add Roux until very thick (amount needed will very add a bit at a time). Add this to mixing bowl and stir.
Season to taste.
Roll out 3/5ths of dough and line your choice of dish be it round, square etc..
Fill dish with ingredients in mixing bowl.
Cover with remaining 2/5ths of dough.
Brush heavy with one beaten egg and score the top.
Cook at 375 for approx 40 minutes (this will vary) check after 30 minutes. My pan size took 45 minutes a round pie pan would be much less.
Let cool for 1/2 hour.