BUTLER PANTRY PIE

Butler Pantry Pie image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 23

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FREE FORM CRUST
2 c all purpose flour i used bisquick
4 slice crispy bacon(reserve grease) chop bacon in food processor till fine
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp baking powder
3/4 c solid shortening like spry or crisco
1 large egg, beaten
3 Tbsp ice water(put ice in cup fill with water)
FILLING
1 lb ground beef
1 Tbsp reserved bacon grease
1/3 c chopped onion
1 pinch ginger
1/2 c each of chopped red bell pepper and celery
3 Tbsp all purpose flour
1/2 c italian basil tomato sauce
1/2 c grated parmesan cheese
1/4 tsp thyme
1 tsp seasoned salt
10 oz can cream of mushroom soup
1/4 c milk
7 oz can sliced carrots, drained or 3/4 cup

Steps:

1. Crust: Blend flour,black pepper,garlic powder, baking powder,and bacon pieces. Cut in the Crisco. Mix together the beaten egg and the ice water and mix gently into the flour/Crisco mixture. Divide dough in half , place between plastic wrap and chill for 30 minutes.
2. Roll dough out into 2 equal shapes. Spread one piece on a greased jelly roll sheet. Top with the prepared filling.Then cover with the other half of dough and seal the edges well. Poke holes in top with fork and brush top with bacon grease and sprinkle with parsley if desired. Bake at 375^ for 45 minutes, or until bubbly and crust is golden brown.
3. Filling: In a large skillet brown together the ground beef, onion, celery,and bell pepper in the bacon grease.Remove cooked mixture from pan with a slotted spoon and place into a large bowl. Stir in gently the remaining ingredients, except carrots. Then fold in drained carrots.