Rustic Meat Pie (Not Your Mama’s Pot Pie)

On those oh crap where has the time gone days, I love to make this Rustic Meat Pie. It has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of meat and earthly vegetables. Plus, it pretty much uses all those things you always have available like potatoes, carrots, and leftovers. I could probably call it “Leftover Pot Pie!”

Growing up my mother had a butt load of kids (well 4) and a secretary’s salary. Lucky for us (not so much) chicken pot pies were always on sale and mom could buy ten for $10. We had a freezer full of pot pies and nobody wanted to eat them. They were the, we ate all the hot dogs and are stuck with pot pies, last resort. I remember the crust on the bottom never cooked properly and finding any chicken in the pie was like finding the lucky coin in the New Year’s Eve cake.

When I became a mom, I promised never to make my children eat pot pies. Only I forgot to tell their friends mothers and turned out they liked them. Uugghh! This recipe is our compromise. It does not have a bottom crust and is loaded with meat, intense root vegetables, and a thick savory gravy.


Peel and thinly slice 2 shallots. I always have shallots on hand, so I used them, but don’t be afraid to try leeks, onions, etc. Wash and trim the ends from 1 celery stalk and chop. Peel and mince 6 garlic cloves. You need 3 cups of some sort of root vegetable. I like to use a variety. For this recipe I used 1 cup each of carrots, potatoes, and a yam. I have also used kohlrabi, parsnips, and beets. Basically, use whatever you have on hand. Because I adore the look of mushrooms in this dish, I’m going to add 1/2 cup sliced mini bella mushrooms.


In a large saucepan or Dutch oven heat 3 tablespoons olive oil over medium-high heat, add the shallots and celery and cook until soft.

Add the garlic and root vegetables and cook for 4 – 5 minutes, then add 2 -3 tablespoons flour and 1 teaspoon tarragon; cook for 2 – 3 minutes more. Add enough flour to get a nice thick gravy. Slowly add 2½ cups vegetable stock and bring to a boil working out any lumps.

👩‍🍳TIP: I like to use the mason jar technique. Place the flour in a mason jar and add 3/4 – 1 cup of the broth to the jar and shake vigorously. Stir into the vegetables. Gradually add the remaining stock. No lumps, I promise!

Add 2 cups shredded meat. I had some pork leftover, but you can also use chicken or beef. Cook on a low simmer for 20 minutes to soften the vegetables and thicken the gravy. Stir in the mushrooms.


Pour into a baking dish and cover with 1 sheet of buttery puff pastry. You can use pie crust if you like, but I really like the look of puff pastry. It gives it a nice rustic look and bakes into a puffy golden cloud.


Crimp or trim any overhanging edges. Cut a few slits into pastry to allow stream to escape.

👩‍🍳TIP: To avoid a mess on the bottom of your oven place a baking sheet on the bottom rack and align it under the dish to catch any spillage.

Brush the top with some beaten egg white. Bake 35 – 40 minutes in a preheated 400°F oven, or until the pastry is a golden brown. Remove from oven and let cool a bit before cutting into it.

Rustic Meat Pie
Prep Time
10 mins
Cook Time
20 mins
Baking Time
30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken & Poultry
Servings: 6 servings
Author: ella @
  • 3 tablespoons olive oil
  • 2 shallots, finely sliced
  • 1 celery stick, chopped
  • 6 cloves garlic, minced
  • 3 cups root vegetables, diced (carrot, potato, yam, etc.)
  • 2 – 3 tablespoons flour
  • 1 teaspoon dried tarragon
  • cups vegetable stock
  • 2 cups Chicken & Poultry shredded
  • 1/2 cup mushrooms, sliced
  • 1 sheet butter puff pastry
  • Egg wash or milk
  1. Preheat the oven to 400°F.
  2. Heat the oil in large saucepan, add the leek and celery and cook until soft.
  3. Add the garlic and root vegetables and cook for 4-5 minutes, then add the flour and tarragon and cook for an additional 2-3 minutes.
  4. Slowly add the stock and bring to a boil, ensuring there are no lumps, add the chicken and cook gently for 20 minutes to cook the flour and thicken the liquid.
  5. Stir in the mushrooms.
  6. Pour into a baking dish, cover with pastry, crimp the edges and make slits into the pastry to allow steam to escape.
  7. Brush with egg wash and bake until the pastry is golden, approximately 35-40 minutes.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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