Burger N Fries Pot Pie Recipe 455

BURGER AND FRIES POT PIE

Steps:

• Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
• In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
• Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

BURGER 'N FRIES POT PIE RECIPE - (4.5/5)

Steps:

• Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top. Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving. Be sure to drain the cooked ground beef really well. Any extra juices will make the pot pie too watery. Serve this pot pie with ketchup, if desired.

FRIED PIES

Steps:

• To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
• To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
• Spoon a tablespoon or so of filling into the top half of one of the rectangles.
• Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
• Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
• Sprinkle with powdered sugar and serve.

HAMBURGER POT PIE

Steps:

• First set out your 2 pie shells and let them come to room temperature.Then dice your potatoes, celery and onions and set aside.
• Brown meat with the onion and celery, just as you meat is half done add potatoes, continue cooking until meat is done. Drain off any fat add mixed vegetables and Lipton onion soup cook on low to med heat until it begins to boil. Mix well your 1/4 cup of water and cornstarch and add to skillet and stir until thickens and remove from heat . Add your salt and pepper to taste.
• Take your pie shell as directed on the box and roll out. I press pie crust into a 11 3/4 X 7 3/4 baking dish but a 9" pie dish will work great also.
• Pour your in your mixture into the pie crust line dish then top with the 2nd pie shell. If using the oblong dish pull the crust out to sides and corners. Make 3 slit's in the top crust and bake at 375°F until golden brown.

EASY HAMBURGER POT PIE

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef, onion powder, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
• Stir vegetables and soup into beef; heat to boiling. Spoon into ungreased 2-quart casserole.
• In small bowl, stir Bisquick mix, milk, and egg with wire whisk or fork until blended. Pour over hot beef mixture.
• Bake uncovered 25 to 30 minutes or until crust is golden brown. Top with cheese. Bake 3 to 5 minutes longer or until cheese is melted.

BURGER 'N FRIES POT PIE

Steps:

• Preheat oven to 400°.
• In a large nonstick skillet, cook beef and onion over med-high heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain very well.
• Sprinkle flour over beef mixture.
• Cook 1 minute, stirring constantly.
• Stir in tomatoes; heat to boiling; remove from heat; taste and adjust seasoning with salt and pepper.
• In an ungreased 1 1/2 quart casserole, spread beef mixture.
• Sprinkle with cheese; arrange frozen potatoes evenly in single layer on top.
• Bake, uncovered, about 20 minutes or until potatoes are golden brown; let stand 5 minutes before serving.