This recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie is one that can be prepped ahead of time. Says Chef Holly Holt, owner and operator of SheCooks Catering, “Pot pies are a labour of love. It’s simple, but it takes a bit of time. I love making pot pies for my dad, and this recipe really highlights our Indigenous roots.”
“Don’t be scared to cheat or adjust the recipe,” she advises. “Buy premade pie dough – I’m not judging – or eat the filling as a stew with a nice baguette. Can’t find bison? Use beef, moose meat, or venison. Or completely omit the meat and add extra mushrooms. Just have fun!”
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