Southwestern Pot Pie with Pepper Jelly
Southwestern Pot Pie with Pepper Jelly! Let me just start by saying, this is my Dad's recipe! And it is nothing like the other pot pies you have tasted! In fact it is far superior! Yes! It is that good! It's a whole new flavor of pot pie! You just have to try it!
Southwestern Pot Pie ingredients:
2 pre-made pie doughs
1 pound ground hamburger meat
1 bag frozen cubed hash browns
1 bag frozen mixed peas, corn, and carrots
1/2 cup diced peppers of your choice
1/3 cup diced onion
1/4- 1/2 cup of your favorite taco sauce, as mild or hot as you like!
1 can Chili beans, optional
Salt and pepper to taste
Pepper Jelly ingredients:
1 cup finely chopped peppers, I used a mixture of jalapeños and bell peppers
1 1/3 cup apple cider vinegar
1 1/2 tablespoons of classic pectin
2 1/3 cups white sugar
a few drops of red or green food coloring, optional
Pepper jelly directions:
Combine the peppers, vinegar, and sugar in a pot. Stir, stir, stir! Let it come to a full rolling boil. Keep stirring! Add in the pectin, and food coloring, keep stirring, and continue to let it boil another 3 minutes. Once it's finished, it will thicken up as it cools! Store in the fridge for up to 3 weeks! You can also freeze the leftovers for another time!
Start by browning the meat in a pan, add in onions and peppers. Season with salt and pepper. Once they have softened, add in the bag of veggies, and the bag of hash browns.
Now add in your taco sauce! As much or as little as you'd like!
Line your greased pie dish with the first pie crust. Then pour in the meat filling. Now cover with the second pie dough. Crimp the edges closed, and brush the top with an egg wash.
Bake at 350 degrees for 50-60 minutes! Don't forget to top each pie slice with sour cream and pepper jelly! This Southwestern Pot Pie will be your new favorite pot pie recipe for sure!