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Veal Pot Pie

Prep Time:
40 mins.
Cook Time:
2 1/3 hrs.


1 tablespoon vegetable oil

1 ½ pounds veal cubes

1 large onion, chopped

1 1/2 cups chicken stock

1/2 cup white wine

1 packet commercial mustard-tarragon sauce

3 cups potatoes, in large dice

1 cup carrots, in large dice

2 cups sweet potatoes, in large dice

Salt and pepper to taste

1 pound commercial pie dough

1 egg, beaten


  1. In a saucepan, heat the oil over high heat. Brown the veal and the onion for about 5 minutes, or until the meat is golden. Add the chicken stock, white wine and mustard-tarragon sauce. Reduce heat to low, cover and simmer for 1 hour.
  2. Add the potatoes and carrots, bring to a boil, reduce heat again to low, cover and simmer for 20 minutes. Add the sweet potatoes and continue cooking another 10 minutes, or until all the vegetables are tender but not mushy.
  3. On a lightly floured work surface, roll out the pie dough to make a crust large enough to cover a baking or casserole dish. Place the dough over the mixture and cut a small steam vent in the middle. Brush the pastry with the beaten egg.
  4. Preheat oven to 400°F.
  5. Bake until golden brown and mixture is hot and bubbling, 30-40 minutes.

Source: MilkFedVeal.com