Natchitoches Pot Pie
Cuisine: Creole
  • For the filling:
  • ¾ lb. ground beef (15% fat chuck)
  • ¾ lb. andouille sausage (or ground pork)
  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • ½ cup diced bell pepper (any color)
  • ¼ cup diced celery
  • ½ cup diced scallions (white part)
  • 3 cloves minced garlic
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground thyme
  • a grating of nutmeg (or a pinch if you are using ground nutmeg)
  • 2½ tablespoons flour
  • 1 cup beef or chicken broth
  • 1 cup diced green tops of scallions
  • For the crust:
  • 2 cups flour
  • 1 tsp. salt
  • 1 package cream cheese (8 oz.)
  • 1 cup cold butter
  • 2 tablespoons apple cider vinegar
  • 1 to 2 tablespoons ice water
  1. For the filling:
  2. Add oil to skillet and cook beef and loose sausage until just done.
  3. Remove and set aside.
  4. Add another tablespoon of oil to the pan if necessary then add the onion, bell pepper, celery and scallions and cook until soft about 3 to five minutes.
  5. Add garlic and cayenne and cook for a minutes.
  6. Put meat back in, mix, and add flour.
  7. When well mixed add the broth and simmer to thicken.
  8. Add chopped green onions.
  9. For the crust:
  10. Mix flour & salt in a bowl (or food processor).
  11. Cut up the butter & cream cheese and add to the flour.
  12. Work it with a pastry blender or pulse lightly in a food processor until the consistency of coarse meal. The pieces of butter & cream cheese should be visible, so just the minimum pulsing.
  13. Add the vinegar and enough water to form into a ball that coheres. This seems to vary slightly so keep in mind that you want to end up with a dough ball that you can roll out but it should still have visible chunks of butter and cream cheese.
  14. Cut in half and make two disks then refrigerate for at least 30 minutes to an hour. If you are not using a bottom crust freeze one disk and use later.
  15. Roll out, lay over pie, pinch edges and cook at 450 for about 15 minutes or until brown.
If you are using andouille instead of ground pork test the cooked meat before adding the cayenne since the andouille will have some already.
Recipe by The FrangloSaxon Cooks at