Grab and Go

Mini Pot Pie

We do our absolute best to be as frugal as possible and have been trying to do so for some time. But one thing both of us struggled with was wanting the convenience of eating out. When I was not working I didn’t struggle quite so much with this. Now that I’m back to work and we’re rocking out the same schedule, it is actually hard to come home and cook.

Even with me working we want to be as frugal as possible. Simple fact, no one knows what will happen in the world in the coming days, weeks, months, and sadly, even years. So, we want to be as smart as possible. One simple way to save money is for us not to eat out. And of course simple does not necessarily mean easy.

So how will we continue to save money even with us both working? Well, prep work is definitely involved.

The plan is this! Our crock pot is about to get the workout of it’s life. And other than that I will have as many ready to go, easy to eat meals and snacks ready for us as I can without creating unnecessary waste. If we can have things prepped and ready to go for our work week, it’ll make sticking to our resolution that much easier. We were given a TON of food storage for my bridal shower so we have the storage to do it. All that’s left is making the food. This is what I came up with.

Mini Pot Pie

Filling:
1 lb meat of choice cubed (I used venison but you could use really any that you want)
5 C water (divided)
1/2 C peas
1/2 C corn
3 medium potatoes cubed
2 medium carrots, cubed
1 onion diced
dollop fresh garlic
pinch of rosemary
pinch of thyme
1 bay leaf
salt and pepper to taste
2-3 tbsp cornstarch or flour

In a large skillet brown meat on high in a little olive oil or any fat of your choice, adding a little salt and pepper. Add onion and garlic, reduce to medium heat and cook until onions are caramelized. Add rosemary and thyme. Pour in 4 1/2 C water. Stir. Add vegetables and bay leaf. Cook on medium low heat until well cooked. Remove bay leaf. In a separate bowl mix 1/2 C cold water and 2 tbsp cornstarch. Bring pot back up to a full rolling boil and slowly add your water/cornstarch mix, stirring constantly as it will thicken very quickly. Turn off heat and set aside.

Simplest Pie Crust

2 1/4 C flour
1 tbsp sugar
1/2 C milk
1/2 C + 1 tbsp oil

Mix dry ingredients. Add liquid all at once, mix through. Roll out between wax paper or pie crust sheets. Voila! Done!

This pie crust recipe is simple, fool proof, and delicious. It is a little on the dense side which is what we want for these mini pot-pies as it would really stink to have the filling seep out from super fluffy pie crust!

So for the remainder of the recipe! I used a tart dish but you could use a muffin tin or actual mini pie tins. Roll out your pie crust and cut to fit your chosen pan. Fill with gravy mixture. Roll out a second layer of pie crust. Cut again. Place on top of each mini pie and pinch the edges to create a crust edge. Bake at 350 degrees until golden brown. Remove from heat and let sit until cool. Remove from pan. Package and store as you like!

Next up! Bran muffins and breakfast biscuits! Keep checking in to get those recipes in the next couple weeks. And as always, take care and God bless!