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.

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