I love pot pie. It is a meal unto itself. Its an amazing way to combine so many different yummy ingredients into a single, breaded, delicious, dish.
We make a lot of different breads using mesquite, acorn and dock flours, and cobbler and crackers as well. So it was only a matter of time before we thought of making a pot pie. For the crust, though, we’d obviously use acorn flour, as mesquite flour is so honey-sweet and dock flour doesn’t cohere very well. We filled it with lots of different wild veggies we picked: purslane, curly dock and amaranth leaves and onions and garlic. We also added hard boiled eggs, turkey, and some sweet potato. You could leave the eggs out and use more veggies, and you could substitute another meat for the turkey, or leave it out as well.
We lightly sauteed all the veggies together before putting them into the pie, but you could also omit that if you wanted them to have a fresher taste. Additionally, we didn’t make a gravy or sauce to incorporate into the pie either; we just forgot to. However, while ours was delicious, gravy is always good!
- 2 – 3 cups acorn flour (depending on how much veggies and/or meat is included)
- 1/2 stick of butter
- 1 egg
- turkey or other meat (optional)
- sauteed/steamed purslane, curly dock, amaranth, onions, garlic or other veggies
- 4 – 6 hard boiled eggs (optional)
First, if you’re so inclined, hard boil some eggs to include in your pie. Next, mix the first three ingredients together with a pastry cutter or fork until well incorporated and chill for 10 minutes. Take 2/3 of this and press into a greased pie pan. Saute the purslane and onion and garlic with oil. Steam the curly dock and amaranth leaves with oil as well.
Heat your oven to 350 degrees.
In layers, add onion, garlic, greens, purslane, eggs and turkey to the pie. Pour your gravy, one cups worth, over the top of this mixture. Take the remaining dough and roll out between two sheets of wax paper. Delicately place over the top of the pie and bake the whole thing in the oven, at 350 degrees, for about 25, 30 minutes or until starting to brown.
Acorn flour naturally has a darker cast after baking, so no need to fret about it being burned! For information on making acorn flour, or what type of acorns to pick and when, click here. For info on finding wild veggies like purslane, amaranth and wild onion, follow the links to their plant pages.