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Sirloin Pot Pie Recipe

May 1, 2013

Lately I’ve been craving my Mom’s homemade pot pie. The crust was always thick and crunchy and the pot pie itself contained huge chunks of tender meat and was loaded with all of my favorite veggies. Since we’re attempting to get into better shape and eat healthier I decided to take my Mom’s recipe and find ways to include chia seeds and flax seeds to see if it would work… and voila!
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Homemade Sirloin Pot Pie

Ingredients

Wheat Flax Seed Pie Crust

  • 1 cup whole wheat flour
  • 1/3 cup ground flax seed
  • 1/2 cup COLD Crisco (or 1/2 of a Stick of Crisco)
  • 3 – 5 TBLSPN Water
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp Ground Cayenne Pepper

Sirloin Pot Pie Filling

  • 8 oz of Sirloin Steak
  • 2 cups of Chicken Broth
  • 1/4 cup Chia Seeds
  • 1/2 cup cooked Quiona
  • 1 1/2 cup of frozen peas and carrots
  • 1/2 TBLSPN Thyme
  • 1 TBLSPN Zane and Zacks Honey Jalapeno Sauce
  • OPTIONAL: 1/4 cup Grated Swiss Cheese (Ementaller or Gruyere)

Baking Instructions

Make the Pie Crust:

  • Blend the Flour, ground flax seed, and spices in a medium sized bowl.
  • Cut the chilled shortening into small cubes.
  • Using a pastry blender cut the shortening cubes into flour mixture, using an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  • Mix half the maximum recommended amount of cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  • Refrigerate for 15-30 minutes or until the pie dough is firm and solid.
  • Preheat the oven to 475 degrees

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  • On a clean surface (I love using a Silicon non-stick pastry mat) sprinkle a little bit of flour and spread it evenly. Place your dough ball in the center of the surface and roll it out so that it is 1 1/2 inches wider than your pie tin. Repeat twice for a double crust. If the dough starts to stick to your rolling pin sprinkle a little bit of flour across the dough’s surface.
  • Place the rolled out dough into the Pie Tin and prick it with a fork across the bottom and sides. If you use pie weights place aluminum foil over the dough and line the foil with the pie weights.
  • Place the remaining rolled out crust into your fridge until you’re ready to add it in the final step of making the pot pie.
  • Bake the pie crust at 475 for 8-10 minutes or until it’s crispy brown.
  • Cool for 10-15 minutes on a wire rack.

Make the Pot Pie Filling:

  • Heat up the Chicken Broth and make a Chicken Broth Chia Seed Gel. This time you’ll want to use slightly more broth that typical for the chia seed gel so its not to gelatinous but not so overtly fluid that it’ll soak into your dough.
  • Spread the Zane & Zacks across the top and bottom of the Sirloin Steak along with sprinkled thyme and either grill or broil the steak to medium done. Let the steak rest for 10-15 minutes after cooking then cut into 1/2 inch cubes.
  • Mix the quiona, carrots, peas and sirloin steak into the chicken broth chia seed gel and stir until thoroughly mixed.
  • Place the filling inside of the baked pie crust, leaving 1/2 inch to the top of the pie container.

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  • Add the top layer of pie crust to the pot pie. For added decorative effect you can crimp the edges together. If you do so either use a pie bird or take a knife and create 2-4 slits in the top crust to keep the crust from splitting or from the filling boiling over during baking.

Bake and Enjoy:

  • Heat the oven to 375 degrees.
  • Bake for 20-30 minutes or until the pie filling is hot and steaming and the outer pie crust is crispy and golden.
  • If you’re not counting calories, or are a cheese lover like me add between 1/8th – 1/4 cup of grated swiss cheese on top during the last 5 minutes of the baking.
  • If you find your top pie crust is browning to quickly around the edges take aluminum foil and place it over the edges.
  • Let sit for 5-10 minutes and enjoy for dinner!

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