Bison Pot Pie
Bison Rump or Chuck Roast, cooked & shredded OR Bison Stew Meat, cooked
2 large potatos, baked, peeled and chopped
assorted fresh vegetables, chopped, sliced or cut (i.e. carrots, peas, corn, green beans)
1 14 oz. can beef broth
1 large onion
salt & pepper, to taste
minced garlic, to taste
2 pie crusts
Cook Bison Roast or Bison Stew Meat with diced onions. (Works great with leftover meat.) Add salt, garlic and pepper to taste.
In a large saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender, 15 to 20 minutes.
Add bison to the potato mixture. If using roast, shred the meat first. Combine remaining vegetables with mixture.
Line a pie plate with pie crust. Pour in bison mixture to fill plate. Add top crust and cut slits in the middle.
Cook in preheated oven (350F) for 25-30 minutes.
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