Hey all, have you ever gotten down to the end of a bird carcass and noticed that there was a single serving left on it? You want to be using meat scraps wisely. So how can you do it? I mean after all, living on a homestead, you want to be pretty frugal.
Speaking of being frugal, here’s some more tips on cooking to stretch your dollar
When I was a little girl, growing up in Mexico, my family had to be very frugal, and my mother had a dish in particular that we loved to eat. It was delicious when done right. We were using our meat scraps wisely every time we made this dish. Many of you are probably familiar with it. We loved making pot pie.
It’s not just chicken.
Most people think specifically of chicken pot pie when they hear of pot pie, but did you know that any meat can be used in a pot pie? We’ve used squirrel, rabbit, deer, goat, opossum. You could even make a beef pot pie. It’s a great way to make sure you are using your meat scraps wisely. So, I’m going to share a recipe for not just the pot pie, but also how we make our pie crust in this post.
Here’s a recipe for making a nice pie crust:
- 2 cups of flour
- 1/2 tsp salt
- 2/3 cup shortening or butter
- 5-7 tsp water
- two large sheets of wax paper
It’s really simple. Melt the shortening or butter and add it to the flour in a mixing bowl. Add in the other ingredients and mix them together. Roll them out using two sheets of wax paper and place the pie crust into your pie dish. You may need to make a second batch for your pie. After that, you are ready to make the pot pie filling.
Pot pie filling recipe:
- 1/3 cup butter
- 1/4 tsp pepper
- 1/3 cup onion
- 1/3 cup flour
- 1/2 tsp salt
- 1 and 3/4 cup chicken broth (Can use 1 and 3/4 cups of water and a bouillon cube)
- 1/2 cup of milk either dairy or almond/coconut
- 2 and 1/2 cups of the meat of your choice
- 2 cups of mixed veggies
- (optional, 1/2 cup of mushrooms added in)
You’ll need a medium sized pot. Start out by adding all wet ingredients in. Then add all other ingredients slowly and simmer. Once you see the mixture thickening, remove the pot and pour the mixture into your pie plate. Add your crust cover and put it in the oven at 350 degrees. Cook until the crust feels like it is getting dry.
Meat pies have a very interesting history. The LA Times gives a little history and a variation on the recipe above:
Until next time,
Homestead in Health Ya’ll!