Enchilada Pot Pie

Awhile back, I started a tradition where, when I leave town, I leave a pot pie behind in the fridge for while I'm gone. Last year, when I was off to the Missouri bison ranch for a few days, I suggested leaving a pan of enchiladas instead (as it was the dead of summer, and I thought it would be more appropriate). Instead I got an interesting suggestion... what about both in one dish... An Enchilada Pot Pie? 

I was a little hesitant, but went forward with it anyway... making it up as I went along. This past week, I made another trip down to the Missouri bison ranch (and in addition to the usual Chicken Pot Pie), I also thought I'd give another go round to the Enchilada Pot Pie so that I could document it and blog it as the last time I made it, it was pretty well received.

Unfortunately, since I leave it behind when I go out of town, I don't get to partake in the eating -- which means I probably won't have a "finished product" shot either.

So this recipe begins in much the same way as my regular enchilada recipe. However, since it's a pot pie, I added more onions than I normally would for regular enchiladas. So, I start by browning up my ground bison and onion in a frying pan. I used a full pound of ground burger, and was able to put nearly all my mixture inside my pie, so a 1 lb. package works very well for this.

Remember, when cooking with bison, you want to cook the meat slowly, as there is very little fat. Since this meat will be cooking further while baking as a pie in the oven, I cooked the meat a little less done than I would if I were serving it right away.

After the meat has cooked, drain (if necessary). Most of the time with bison, you really won't need to drain the grease, as there won't be a lot. The next step is to season with taco seasoning according to the packet, and then add in a small can of enchilada sauce. (My preferred brand is Old El Paso, but I imagine any brand will work great).

Now we're getting to the part where I start to deviate from my enchilada recipe. Since I'm now creating a pie filling, I want to add other flavors and ingredients to thicken the filling and create a great Mexican flavor inside my pie. So I add a large handful of chopped cilantro to start with, stirring it into my mixture.

I also add some chopped green onions as well. Usually I place these on the top of my enchiladas, so mixing them right in is a great way to keep them a part of this dish. And for the most part, my filling is done!

One of my biggest struggles when I first considered making an enchilada pot pie was what to do with the crust... how could I make it complement what was inside? Now, I've always used homemade dough when I make pies (although I haven't had nearly enough practice yet to make attractive looking pies -- only good tasting ones!) However, pre-made, store bought or refrigerated dough, is a perfectly fine substitute. 

Before rolling out my dough, I sprinkle taco seasoning over the top of my dough.

When I roll the pie crust out, you can see the taco seasoning spreads with it, covering the majority of the crust. If you're using a pie crust that doesn't require rolling out, I would recommend, just sprinkling the taco seasoning over the crust and rubbing it in with your fingers.

I place the first crust into my pie plate like below. I leave the seasoned side face up (mostly for the ease of transporting the crust to my pie plate. I'm sure it would be great on the outside of the pie as well.

Next, I add some spinach leaves to the bottom of the crust. I like adding spinach as a healthy ingredient to dishes like this. It's easy to do and you hardly know it's even there.

On top of the spinach leaves, I add in the bison mixture. You'll still have a good amount of runny sauce which you want to make sure you get into your pie, without adding so much of it that the pie becomes too soupy. Finally, you'll top the bison mixture with shredded cheese. (Obviously, you'll want to add much more than is shown in this picture.) I put a good full layer of cheese on.

Then you'll top your pie with the final pie crust, rolled out the same way with the taco seasoning.

I've instructed this pot pie to be baked at 425* for 35 minutes, which is the same time and temp as my Chicken Pot Pie recipe. You'll want to keep an eye on it just in case, but I don't imagine any issues with the cooking times or temps. 

Always remember when making pies, to tent foil around the edges so your crusts don't get too burnt!

Want to try bison meat? Or need to get more? Buy Bison Online at NebraskaBison.com.

Enchilada Pot Pie

Ingredients:

ground bison
chopped onion
shredded cheese (mexican variety)
2 pie crusts
cilantro, chopped
green onion, chopped
1 packet taco seasoning + additional
1 small can enchilada sauce
spinach leaves

Directions:

Season your ground bison and brown it with your chopped onion. Cook only to rare doneness. Bison will cook further later in the process.

Add taco seasoning according to package directions. Add can of enchilada sauce.

Mix in green onion and cilantro.

Sprinkle additional taco seasoning on pie crusts and roll out. Place first pie crust in the bottom of your pie plate. Add in a bottom layer of spinach leaves.

Spoon bison mixture into pie plate on top of spinach. Top with a generous layer of shredded cheese.

Place second pie crust over your pie, shape the edges, and cut slits in the center.

Bake (with edges tented with foil to protect the crust) at 425* for 35 minutes.