Just a little Tex-Mex twist on the traditional pot pie
Only in Texas would you be able to take a classic pot pie and make it hot and spicy! Now you can enjoy all the wonderful traditions of pot pie with a Tex-Mex twist. It's bold and flavorful and just right for serving a crowd or making ahead for individual servings.
Tex-Mex Pot Pie
1 pound chuck (boneless/lean),
cubed and browned
Make crust of choice
or use recipe below.
Preheat oven to 425 degrees F. Remove mixture from heat and fill pie crust or individual serving units. Add top crust and pinch edges closed with a water seal. Make slits in top and coat with egg or egg white.
Bake for about 40 minutes or until top crust is golden. Top immediately with cheese and serve.
Combine flour, cornmeal, wheat germ, and salt. Add Cheddar and vegetable oil. Blend well to chunk stage. Add water, one tablespoon at a time and keep working until the dough can form into a ball (may not need all the water). Form into circles to desired width for bottom of pie pan or individual serving sizes of choice with a rolling pin. Save the dough for top crust - roll out just before placing in oven.
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
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