Possum Pot Pie

We have to do something with all those poor Virginia Opossums running amok, and loafing about.
2 eggs, whisked
Filling
3 cup cubed possum meat
2 medium potatoes, cut into 1/2 cubes
3/4 cup peas
1 large carrot, sliced
1 rib celery, sliced
1 cup button mushrooms, diced, or 1 hedgehog fungus, diced
1 small onion, diced
1 cup chicken broth
1 cup dry sherry
1 cup buttermilk
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/3 teaspoon white pepper
Crust
2 cup all-purpose flour, sifted
2 1/2 teaspoon baking powder, sifted
1 teaspoon instant chicken bouillon
2 cups milk
1 cup butter, melted
1) Heat oven to 375°F. Grease an 8-inch round baking dish with butter. Set aside.
2) In a medium mixing bowl, combine flour, baking powder, and chicken bouillon. Stir in milk and butter, blending until dry ingredients are moistened. Lightly dust baking pan with flour. Spoon about 2/3rds of crust batter into the pan, then press into the sides. Brush the bottom crust with beaten egg. Place in oven for 10 minutes. Reserve egg in refrigerator. Roll remaining crust batter into a ball and reserve in refrigerator.
3) Combine chicken broth, sherry, buttermilk, rosemary, thyme, oregano and white pepper in a large saucepan over high heat. Bring to a boil then reduce heat to medium. Add vegetables and possum, letting simmer until boiling again. Once boiling a 2nd time, remove felling from heat, and spoon evenly into crust.
4) Retrieve remaining crust batter, and roll into a 10 inch disk. Place over pot pie, and seal edges by pinching. Prick crust 12 times with a fork. Brush crust with remaining egg. Bake for 40 to 45 minutes, or until crust is golden brown. Remove from oven to let cool for 10 minutes before serving.
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Category:Recipes