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Veal Pot Pie

Veal Pot Pie

This hearty stew features a richly spiced and beautifully colored paprika sauce. And since it's easier to make than traditional potpie − topped with flaky biscuits rather than a rolled double crust − you don't have to save it for special occasions. Serve it with a crisp green salad for a simple and delicious meal.

Prep Time: 35 minutes

Total Time: 1 hour

Servings: 6


  • 2 cups diced, cooked veal
  • 2 tablespoons shortening
  • 1/2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon paprika
  • 1 1/2 tablespoons flour
  • 2 cups meat stock or water
  • 1 cup cooked, diced carrots
  • 1 cup cooked, cubed potatoes
  • (KICRecipeIngredient-28477)
  • (KICRecipeIngredient-45230)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 1/2 cup Kellogg's® All-Bran® Original cereal
  • or 1/2 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
  • 3/4 cup milk


1. In large saucepan, brown veal in heated 2 tablespoons shortening. Stir in garlic,
the 1 teaspoon salt, pepper, paprika and the 1 1/2 tablespoons flour. Add meat stock,
stirring until smooth. Simmer about 10 minutes, stirring occasionally. Add
vegetables, mixing carefully. Pour into shallow 1 1/2-quart casserole or baking dish
coated with cooking spray. Set aside.

2. In medium mixing bowl, stir together the 1 1/2 cups flour, baking powder and
1 teaspoon salt. Using pasty blender, cut in shortening until mixture resembles
coarse crumbs.

3. Combine Kellogg's® All-Bran® cereal and milk. Let stand about 2 minutes or
until cereal softens. Add to flour mixture, stirring only until combined. Turn dough out
on lightly floured surface. Knead gently 5 times. Roll to 1/2-inch thickness. Cut with
floured biscuit cutter. Place biscuits on top of veal mixture.

5. Bake at 400° F about 30 minutes or until biscuits are golden brown. Serve

Nutrition Label