Lloyds Squirrel Or Chicken Pot Pie Recipes
LLOYD'S SQUIRREL OR CHICKEN POT PIE
DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used.
Provided by KateL
Categories Savory Pies
Time 2h20m
Yield 2 pot pies, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; reserve 2 1/2 to 3 cups cooking liquid.
- Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.).
- Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.
Nutrition Facts : Calories 692, Fat 32.3, SaturatedFat 7.9, Cholesterol 0.6, Sodium 1689.3, Carbohydrate 87.5, Fiber 9.9, Sugar 5.8, Protein 14.7
LLOYD'S HEALTHY CHICKEN ZOOPA
This is a throw together soup that is satisfying and maybe even healthy. When you first saute the veggies in oil, you are making a 'moughe'. This is my own word, actually stolen from my daughter Amy (then 3 years old)!
Provided by Allrecipes Member
Categories Noodle Soup
Time 1h15m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
- Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!
Nutrition Facts : Calories 198.2 calories, Carbohydrate 20 g, Cholesterol 30.2 mg, Fat 7.3 g, Fiber 4.6 g, Protein 14.5 g, SaturatedFat 1.2 g, Sodium 648.7 mg, Sugar 7.5 g
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