The MAX AC Channel #143: Pot Pie (Xenoblade Chronicles X)

Hello everyone and welcome back to another episode of the Max AC Channel. For this month’s theme, we will be doing our third round of AniMay, where we will be making four more recipes inspired by four different animated pieces of entertainment. For our second episode this round, we will be traveling to the planet of Mira to make some Pot Pie from Xenoblade Chronicles X.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for full recipe!)
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POT PIE (6-8 Servings)
Ingredients:
- 2 pie crusts store-bought or homemade
- 1 1/4 cup flour
- 1/2 cup or 1 stick cold butter
- 1 tsp sugar
- 3/4 tsp salt (if using unsalted butter)
- 1/4 cup cold water
(for each crust so double these if needed)
- 1 lb or so ground meat
- 2 tbsp butter
- 1 yellow onion
- 2-3 celery ribs
- 1 cup mushrooms
- ½ cup sherry or marsala wine or water
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- ⅓ cup flour
- 2 cups beef/chicken/vegetable stock/broth
- Some salt and black pepper
- 12 or so oz frozen or fresh mixed peas and carrots
- ½ cup heavy cream or milk
- 1 egg (optional)
- Some mashed potatoes (see comments)
- Some cranberry sauce (see comments)

Instructions:
1. First, preheat the oven to 400°F if you plan on baking it right away, and while we wait, we’ll prepare the pie crust. So, if you’re making the dough from scratch, in a mixing bowl, add in your flour, butter, sugar, and salt, if needed. Then, using a fork, knife, or pastry cutter, cut the butter into cubes and then start working the butter into the rest of the ingredients until it combines into a crumbly texture. Then, add in the cold water and knead this until the dough combines together. Then, split it in half if you used enough for two and then combine each into a ball. Then, flatten the balls slightly and wrap them in plastic wrap and let them rest in the fridge while we prepare the pie filling.
2. For your onion, dice this up, for your mushrooms, dice these up as well, and then for your celery, chop these up into small pieces. Also prepare potatoes at this time if making mashed potatoes (see comments).
3. While this is happening, in a large skillet, cook and break up the meat for a few minutes or until it browns and then set this aside in a small bowl. Then, add the butter in the same pan and then once the butter is melted, saute the onion and celery for a few minutes until they start to soften and the onions are just beginning to brown. Then, add in the sliced mushrooms and saute this for an additional 5 minutes or so, until the onions are browned to your liking. Then, add in the wine to the pan to deglaze it and then cook this for a couple of minutes until the alcohol burns off and the liquid is slightly thickened.
4. Then, add in the garlic powder and thyme and add back in the browned meat to the pan. Next, add in the Worcestershire sauce and mix in the flour. Then add the beef stock slowly, stirring everything together until you have a nice thickened sauce. Add in some salt and pepper to taste and then mix in the frozen peas and carrots and heavy cream. Stir this until everything is combined and then set this aside to cool while we roll out the crust.
5. Next, roll out your dough, if needed. Then, place the dough into the pie dish without stretching it, and trim the edges and transplant any dough to other parts as needed. Then, once the filling has cooled slightly, add it to the pie dish. Once all of the filling is in the pie, apply a bit of water or milk along the edge of the pie crust to help the top seal to the bottom, and then gently lay the other piece of rolled dough on top. Then, using a fork or your fingers, pinch the top and bottom together. Trim off any excess dough and then cut some slits in the center for air vents. Then, if you wish, before you bake your pie, you may brush the top of it with some milk or your egg mixed with some water to give the pie a browner crust.
6. Then when you’re ready to bake your pie, cover the sides with aluminum foil to keep it from burning, place it in your preheated oven and bake it for 30-45 minutes, or until the filling begins to bubble out of the air vents. While this is happening, we’ll finish preparing the mashed potatoes and cranberry sauce (see below).
7. Once your pie is golden brown and fully cooked, remove it from the oven and let it cool for a few minutes before serving it with your mashed potatoes and cranberry sauce, if you made them, and with that, your Pot Pie is ready to eat.