Pot Pie

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.

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