Do you meal plan? I do. It’s a great money and time saver. As a meal planner, one of the most irksome events that can happen is when your meal plan gets overridden. For example, Memorial Day Weekend we went on our annual camping and halibut fishing trip. I meal plan the heck out of these camping trips since the nearest grocery store is an hour and a half away. So when we returned home with a full pack of bratwursts, I was a little dismayed. Bratwurst is campfire food not normal weeknight meal food! Yes, I know, I sound ridiculous. Why not just fire them up on the grill? Well, because I’m a blogger and this is a golden opportunity to get creative!
So that is exactly what I did! I love pot pies. Actually, I love pie. Actually, I love pie crust. I’m a carb fiend and a golden crust tugs at my heartstrings like nothing else. Now if you want to make a great pot pie, The Pioneer Woman’s recipe should be your go to. It comes out perfect every time. Using what I’ve learned from the great Ree Drummond I created this delectable dish.
And I gotta tell you. It was so good and so easy to make! I felt like such a genius after my second slice. Oh man! I love when new recipes come together perfectly on the first try!
Slice and fry up 3 bratwursts.
Remove bratwurst from the pan, melt butter, add veggies and herbs. Saute for about 5 minutes.
Sprinkle in the flour until just combined. Add brats, chicken broth, and whipping cream to the pan. Simmer for 5-10 minutes or until the sauce thickens. Remove herb sprigs.
Lay down the first pie crust in a greased pie dish. Use a fork to poke holes in the bottom to prevent air bubbles. I used refrigerated pie crusts since it was a week night. But if you want a really easy recipe for perfect pie crust, go here.
Pour all the contents of the pan into the pie dish. Toss shredded cheese over the top.
Cover with the second pie crust and pinch the edges of the crusts together. Cut vents in the surface of the dough. Brush an egg was over the top of the crust. This will make it perfectly golden brown.
Bake for 25-30 minutes and devour!
- 3 bratwurst
- 4 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1 cup cremini mushrooms, sliced in half
- 2 sprigs thyme
- 2 sprigs oregano
- 1/4 cup flour
- 3 cups chicken broth
- 1/3 cup whipping cream
- Salt and pepper to taste
- 2 pie crusts
- ½ cup shredded sharp cheddar cheese (I like to use Kerry Gold Dubliner)
- 1 egg
- 2 tbsp water
- Preheat the oven to 375 F.
- Slice bratwurst into bite size pieces.
- Fry in a large pan on medium/high heat.
- Remove brats from pan and add butter.
- Once the butter is melted, add the onions, carrots, mushrooms, thyme, and oregano and simmer for 5 minutes.
- Sprinkle in the flour until just combined
- Add brats, chicken broth, and whipping cream to the pan.
- Simmer for 5-10 minutes or until the sauce thickens.
- Remove herb sprigs.
- Add salt and pepper to taste.
- Lay down the first pie crust in a greased pie dish.
- Use a fork to poke holes in the bottom to prevent air bubbles.
- Pour all the contents of the pan into the pie dish.
- Toss shredded cheese over the top.
- Cover with the second pie crust and pinch the edges of the crusts together.
- Cut vents in the surface of the dough.
- Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbly.