Pot Pie

Pot Pie


by In-Fisherman


A simple and flavorful meal to lend comfort on a cold winter day.


To serve six . . .

1 walleye fillet, cut into

1/2-inch pieces

1 c. frozen peas

2/3 c. carrots, sliced

1/2 c. fresh mushrooms, sliced

6 oz. cream of celery soup

6 oz. roasted garlic &

mushroom soup

1/2 tsp. thyme

fresh parsley

salt & pepper to taste

2 ready-made pie crusts

Preheat oven to 375° . . .

n Mix all ingredients together in a bowl and pour into an 8- or 9-inch pie dish lined with a ready-made pie crust. Cover pot pie with second pie crust and pinch top and bottom crusts together. Cut slits through the top crust to vent while baking.

n Bake 45 to 50 minutes. Cover edges of pot pie with foil the last 20 minutes to prevent burning. Let pie sit 20 minutes before serving.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top In-Fisherman stories delivered right to your inbox.