Pot Pies Recipe

McGinnis Meadows Cattle & Guest Ranch
Working Cattle & Guest Ranch in Northwest Montana
Recipes - Pot Pies Recipe
Pot Pies French Pastry for the Pies
(Double the recipe for larger, thicker crust pies)
  • 3 cups flour, sifted
  • 1 cup shortening
  • 1 teaspoon salt
  • Water
Break egg in a measuring cup. Add enough cold water to measure ½ cup. Cut shortening into flour. Add egg and water mixture. Mix all ingredients. Dough may be stored in refrigerator for a week.

For the Pies
Use leftover beef or chicken, add anything from potatoes, carrots, peas, corn, onion, celery, salt, pepper and garlic to taste. Mix in with a gravy of your choice and fill in dough covered pan.

Put pastry on top. We like to add a boot pastry cut on out top! Brush the top with a whisked egg wash.

Put the pie on a baking sheet in case the filling runs over. Bake at 375 until the crust is golden brown (usually about 50 minutes for a very thick crust.)
 
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