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Taco Pot Pie

Has it really been that long since my last post?  Wow, time certainly flies.  I apologize for my absence, but my calling as a wife and a mother to five kids has certainly kept me really occupied.  Some days I need to decide between a shower and sleep, so the last thing on my agenda was blogging.  I am pretty sure that many of you can understand that struggle. 

In all honesty, my motivation to create this post came out of necessity.  A new friend on Instagram asked for this recipe and being new to Instagram, I had no idea how to go about giving it to her.  Thus, I decided to post here and give her the link.  However, now that I am here, I am motivated to continue posting :)  
 Pie Crust Recipe

This crust will be enough for two 10 inch crusts (top and bottom)


  • 2 1/2 cups of unbleached all purpose flour 
  • 1/2 teaspoon of salt
  • 1 cup of butter (make sure it is very cold and diced) You may have to pop back in fridge or freezer for a few minutes after you dice it, just to make sure it is still chilled.
  • 1/2 ice water (it has to be super cold. This is what makes it flaky) 

  1. In a large bowl, combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water, a tablespoon at a time, until mixture forms a ball. DO NOT OVERWORK or you will have a dense crust and not flaky. Once it comes together STOP! 
  4. Wrap in plastic and refrigerate for at least 2 1/2 hours or overnight. 
  5. Roll dough out to fit pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Put filling and then top with the other pie crust. 
  6. Flute it and then put slits into crust. 
  7. The Taco Pot Pie Recipe that I use calls for the crust to bake for 30 minutes. However, after about 15 minutes, remove the Pot Pie from the oven and cover the edge of the crust with foil to protect it from burning. Then pop back in oven for remainder 15 or until golden brown.

Taco Seasoning: 
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • 1/4 teaspoon crushed red pepper flakes or cayenne pepper powder (more if you like it spicier)
  • 1/4 teaspoon dried oregano 
  • 1teaspoon paprika 
  • 1 1/2 teaspoons ground cumin 
  • 1 teaspoon sea salt 
  • 1 teaspoon black pepper

  1. In a small bowl mix all ingredients and use immediately or store in an air tight container. 
The Taco Seasoning I got off of many years ago.  I don't remember the name of the recipe, but I've messed around with it so much, that I'm not sure how close it still resembles the original recipe. 

This is the recipe we followed:, but we used our own taco seasoning, salsa, and home crusts. We also didn't use frozen veggies, we had fresh ones on hand. I don't have a recipe for my salsa. I just put a little this and a little that.  However, I'm sure you can find one online or just use store bought. We mess around with the veggies that we put inside. Also, we omitted the cheese because we are dairy free, but I bet it's yummier with it. The recipe is just a guide. You really can't mess it up.  
We had sides to go with it: Guacamole, lettuce and tomatoes. 



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