Cheesy Potato Pot Pie Recipes

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CHEESY POTATO PIE



Cheesy Potato Pie image

Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 lb. lean ground beef
1 onion, chopped
1/3 cup A.1. Original Sauce
2 cups hot mashed potatoes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
  • Mix potatoes and cheese; spread evenly over meat mixture.
  • Bake 12 to 15 min. or until heated through (165°F).

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CHEESE AND POTATO PIE RECIPE



Cheese and Potato Pie Recipe image

Cheese and potato pie was one of my favourite meals growing up, back then it would have been served as a main with peas and ketchup. I now prefer to serve it as a side with sausages and baked beans, yes I am still a child at heart!

Provided by Brian Jones

Categories     Side Dish Recipes

Time 1h10m

Number Of Ingredients 9

400g (3 Small-Medium) Potatoes
75g (1/2 Stick + 1 Tbsp) Butter
1.5 Tbsp English Mustard
150g (1.5 Cups) Sharp Mature Cheddar
75g (1 Small) Onion
1 Egg
1 Tbsp Milk
1 Tomato
Salt to taste

Steps:

  • Bring a pan of well-salted water to the boil.
  • Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.
  • Halfway through cooking the potatoes peel the onion and drop it into the pan.
  • Drain the potatoes, prick with a fork and peel off the skin.
  • Mash the potatoes or pass through a potato ricer.
  • Add the butter, almost all of the cheese and the mustard and mix well.
  • Beat the egg with the milk.
  • Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.
  • Chop the onion into a 1cm dice and mix that through the potatoes.
  • Have a taste here and add more salt if required although it should not be!
  • Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
  • Slice the tomato into 3-4mm thick slices.
  • Add slices of tomatoes to the top.
  • Bake in an oven at 200°C or 400°F for 15-20 minutes.

Nutrition Facts : Calories 418 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 59 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1216 milligrams sodium, Sugar 6 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

CHEESY POTATO POT PIE



Cheesy Potato Pot Pie image

This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from foodreference.com, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.

Provided by LizzyGirl09

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 prepared deep dish pie shell, prebaked
5 medium baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 medium onion, chopped
2 green onions, finely chopped
1 garlic clove, minced
1/2 cup corn, fresh or frozen
1/2 cup carrot, chopped or shredded
1/2 cup broccoli, fresh or frozen
1/2 cup chopped green beans, fresh or frozen
1/2 cup mushroom, sliced
2 1/2 cups milk
1/2 cup parmesan-romano cheese mix, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon paprika
2 eggs, divided
1 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a deep, wide sautee pan over medium-low heat.
  • Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  • Stir in the potatoes and enough milk to almost cover the potatoes.
  • Bring to a boil over high heat.
  • Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
  • Partially mash the potatoes with a potato masher in the pan.
  • Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
  • Remove from the heat to cool slightly.
  • Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
  • Stir the egg yolks into the potato mixture.
  • Beat the egg whites with clean dry beaters
  • in a medium bowl until almost-stiff peaks form when the beaters are lifted.
  • Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
  • Bake until puffed and golden, about 20-30 minutes. Let cool before serving.

PORKY POT PIE WITH CHEESY DROP BISCUITS



Porky Pot Pie with Cheesy Drop Biscuits image

Provided by Nancy Fuller

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
Kosher salt and ground black pepper
2 tablespoons olive oil
1 red onion, cut into medium dice
4 cloves garlic, chopped
1 tablespoon dried oregano
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
1/2 cup cognac
6 cups chicken broth or stock
1/2 cup heavy cream
3 cups chopped kale
4 medium carrots, cut into 1-inch pieces
1 pound small red potatoes, halved
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons baking powder
2 tablespoons sugar
3/4 cup milk, plus for brushing
1 large egg, lightly beaten
3/4 cup grated Monterey Jack
3 tablespoons unsalted butter, melted

Steps:

  • For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
  • To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
  • For the biscuit topping: Preheat the oven to 400 degrees F.
  • In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
  • Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
  • Bake until the biscuit topping is golden and cooked through, 15 minutes.

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP



Beef and Red Wine Pie with Cheesy Potato Top image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 pies

Number Of Ingredients 28

2 1/2 pounds beef (chuck roll or another cut suitable for braising)
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon ginger powder
1 teaspoon ground black pepper
1/2 cup olive oil, or more as needed
5 cloves garlic
1 red onion
5 sprigs fresh thyme
3 bay leaves
2 sprigs fresh rosemary
2 to 3 cups red wine
1 tablespoon cornstarch
1/4 cup water
20 ounces (600g) all-purpose flour, plus more for dusting
1 teaspoon salt
10 ounces (300g) chilled butter
5 1/2 fluid ounces (170ml) water
1 tablespoon apple cider vinegar
3 large Yukon gold potatoes
1 stick (8 tablespoons) butter, cut into cubes
1/4 cup shredded Parmesan
1/4 cup grated provolone
Heavy cream, as needed
Salt

Steps:

  • For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
  • Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
  • Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
  • Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
  • Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
  • Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
  • Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
  • Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
  • Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
  • Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
  • Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
  • Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
  • Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
  • Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
  • For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
  • Spoon the beef and gravy into the dough-lined pie tins.
  • Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
  • Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).

LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

CHEESY CHICKEN POT PIE



Cheesy Chicken Pot Pie image

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Provided by Chris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  • Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  • Preheat oven to 325 degrees F (175 degrees C).
  • Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g

CHEATER POT PIE



Cheater Pot Pie image

My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.

Provided by Melanie R. Stevens-Adkins

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 7

3 tablespoons butter, melted
1 (16 ounce) package frozen mixed vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup milk
salt and pepper to taste
1 (10 ounce) can refrigerated layered biscuits

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
  • In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
  • Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
  • Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 263 calories, Carbohydrate 27.3 g, Cholesterol 29.8 mg, Fat 12.9 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 989.6 mg, Sugar 4.7 g

VELVEETA® EASY CHEESY POT PIE



VELVEETA® Easy Cheesy Pot Pie image

Ground beef and vegetables in a cheesy sauce are baked in a casserole topped with refrigerated crescent roll dough in this easy, weeknight-quick pot pie.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

1 lb. lean ground beef
1/4 cup chopped onions
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
1 cup chopped cooked white potatoes
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter or margarine
2 Tbsp. flour
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls

Steps:

  • Heat oven to 375°F.
  • Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
  • Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
  • Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
  • Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 11 g, TransFat 3 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 6 g, Protein 24 g

SHEPHERD'S PIE WITH CHEESY MASHED POTATOES



Shepherd's Pie With Cheesy Mashed Potatoes image

Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.

Provided by swissms

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced (I use a large white onion)
2 carrots, diced
2 -3 stalks celery, diced
3 -4 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
1 tablespoon tomato paste
2 lbs lean ground beef or 2 lbs ground lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas or 1 1/2 cups frozen peas
4 lbs potatoes, peeled and cubed
4 tablespoons butter
1/4 cup heavy cream
1 cup grated cheddar cheese
salt, to taste
freshly ground black pepper, to taste

Steps:

  • Cheesy Mashed Potatoes:.
  • Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
  • Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
  • Shepherd's Pie:.
  • (Begin preparing while potatoes are boiling).
  • Preheat oven at 400 degrees F.
  • Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
  • Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
  • Add the ground beef and cook until beef is no longer pink about 10 minutes.
  • Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
  • Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

Nutrition Facts : Calories 775.7, Fat 37.4, SaturatedFat 18.9, Cholesterol 157.1, Sodium 501.2, Carbohydrate 65.8, Fiber 10.1, Sugar 7.7, Protein 44.4

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To make the cheesy mash, quarter the potatoes, halving any smaller ones, then put into a pan of boiling salted water. Reduce the heat to medium and cook for 10 to 15 minutes, or until tender. Drain in a colander, then return the empty pan to a low heat, place the colander on top and allow the potatoes to steam dry for a couple of minutes. Tip out any excess liquid from the pan, …
From jamieoliver.com


ULTIMATE CHEESY POTATO CASSEROLE - MOM'S DINNER
2018-03-20 In a large bowl mix together all the ingredients (EXCEPT FOR THE POTATO CHIPS), until the ingredients are well combined. Pour into a 9×13 baking pan. Top with the crushed potato chips and cover with foil. Bake for 30 minutes, remove the foil and bake for an additional 20 minutes, until the chips are lightly browned.
From momsdinner.net


THE BEST CHEESY POTATO CASSEROLES | TASTE OF HOME
2020-03-24 Crunchy au Gratin Potatoes. With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina. Go to Recipe.
From tasteofhome.com


CHEESE AND HAM PIE - SAVOR THE FLAVOUR
2020-02-26 Place in a medium pot, cover with cold water, and boil until fork tender, about 3-5 minutes. Drain and set aside. Slice the scallion and mince the garlic. Melt a tablespoon of butter in a small frying pan until bubbly, then cook the scallions until soft. Add the garlic and cook for …
From savortheflavour.com


CHEESE, POTATO AND ONION PIE RECIPE - BBC FOOD
Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep. For the filling, place the potatoes in a saucepan, cover with water, add a little ...
From bbc.co.uk


CHEESY CHICKEN POT PIE RECIPE - PILLSBURY.COM
2010-01-29 Cook 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in carrots, green beans, chicken, soup, gravy and sage. Cook until bubbly. Stir in 3/4 cup of the cheese. Spoon into ungreased deep 2-quart casserole. 2. Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole.
From pillsbury.com


CHEESY POTATO CASSEROLE RECIPE - PILLSBURY.COM
1. Heat oven to 350°F. 2. In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.
From pillsbury.com


10 BEST CHICKEN POT PIE WITH MASHED POTATOES RECIPES - YUMMLY
2022-06-05 Chamberlain’s Pork Mignon with Lobster and Crabmeat Dynamite and Wasabi Mashed Potatoes Pork. black pepper, fresh chives, lobster meat, hot chili sauce, pork tenderloin medallions and 8 more.
From yummly.com


CHEESY COTTAGE PIE - STEP BY STEP PHOTOS - BUDGET BYTES
2019-03-13 Instructions. Peel and chop the potatoes into 1-inch cubes. Rinse them in a colander with cool water, then place them in a pot and add enough fresh water to cover them completely. Add 1/2 tsp salt, place a lid on the pot, and bring it up to a boil over high heat. Boil the potatoes until very tender, about 7-10 minutes.
From budgetbytes.com


CHEESY VEGETABLE PIE - HUNGRY HEALTHY HAPPY
2021-05-11 Step by step. One: Heat some oil in a large pan and then add the chopped up vegetables. Gently cook on low for 10 minutes until softened. Two: Meanwhile, make the cheese sauce by putting the flour, butter and milk in to a saucepan and cooking on a medium heat, whilst continuously whisking.
From hungryhealthyhappy.com


EASY CREAMY CHEESY POTATO BAKE - RECIPETIN EATS
2017-04-12 BEST MAKE AHEAD OPTION: Bake until potatoes are tender, take out of oven, cover and cool, refrigerate. Then either cover and microwave to reheat (5 - 8 minutes) or bake at 180C/350F for 20 - 30 minutes, THEN scatter with cheese and …
From recipetineats.com


EASY CHEESY VEGETABLE PIE – EASY CHEESY VEGETARIAN
2020-11-17 Heat a dash of oil in a large frying pan, and add the diced carrot, onion, peas, and sweetcorn. Cook over a medium heat for around 10 minutes, until any excess water from the frozen veg has cooked off, and the carrot is beginning to soften. Add the mushrooms, garlic, and asparagus, and cook for a further 5 minutes.
From easycheesyvegetarian.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CROCKPOT CHEESY POTATOES - CROCK POT CHEESY POTATO RECIPE
2021-02-17 Spray the inside of a 6 quart crock pot with non stick cooking spray. Break up the frozen hash browns in the bag. In a large bowl, whisk together the cream of chicken soup, milk and sour cream. Stir in the hash browns, onions and 1 cup of the shredded cheese. Pour this mixture into the crock pot and top with the remaining shredded cheese.
From eatingonadime.com


CHEESY POTATOES (EASY CASSEROLE RECIPE) - CRAZY FOR CRUST
2020-07-31 Meanwhile, mix together the cream cheese, soup, spices, sour cream, and milk. Stir in the green onions and 2 cups of the shredded cheese. When potatoes are finished par-cooking, drain them well then stir them into the soup mixture. Spread in …
From crazyforcrust.com


CHEESY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
2021-10-31 Place potatoes in a small pot and cover with water. Bring to a boil and cook until fork tender, about 6 to 8 minutes. Drain and set aside. Melt butter over medium heat in a Dutch oven. Add onion, carrot, and celery and cook for 5 to 6 minutes, stirring frequently. Add garlic and flour and cook and stir for 1 minute.
From spicysouthernkitchen.com


PRESSURE COOKER / INSTANT POT CHEESY POTATOES AU GRATIN
2020-06-02 Add chicken broth, salt, and pepper to the onions. Place the steamer basket in the bottom of the cooking pot. Distribute the sliced potatoes evenly. Lock lid in place, select High Pressure and set the cook time for 5 minutes. In a small bowl, mix the panko with 3 tablespoons melted butter. Set topping aside.
From pressurecookingtoday.com


OLD FASHION CHEESY POTATO CASSEROLE - 101 COOKING FOR TWO
2020-11-14 To the potatoes, add 2 cups sour cream, 2 cups sharp cheddar cheese shredded, 1 teaspoon salt, ½ teaspoon pepper, and the green onions. Mix well. Spray a larger baking pan with PAM and add the mixture. Smooth top. At this point, you can cook or cover and refrigerate for a day before cooking.
From 101cookingfortwo.com


CROCKPOT CHEESY POTATOES + VIDEO - THE RECIPE REBEL
2021-09-15 Instructions. In a medium skillet, heat oil and onion over medium-high heat, stirring often, until lightly browned. Add salt, garlic, thyme, parsley and pepper. Cook and stir 1 minute. Place potatoes in a 2.5-4 quart slow cooker and add onions. Whisk together cream, broth and corn starch and pour over potatoes. Stir.
From thereciperebel.com


CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
2021-10-13 Preheat the oven to 180°C/350°F. Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize. Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife.
From simply-delicious-food.com


CHEESY CHICKEN POT PIE CASSEROLE - THE CREATIVE BITE
2020-05-05 Instructions. Preheat yoru oven to 375°. To a large microwave safe bowl, add the steamed vegetables, chicken, sour cream and Campbell's Cheesy Broccoli Chicken Oven Sauce. Microwave the mixture for 2-4 minutes, or until it is warmed through. Pour the cheesy chicken and vegetable mixture into a greased 9x13 pan and top the mixture with the ...
From thecreativebite.com


THE BEST CHEESY POTATOES RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2019-12-16 Set aside. Peel the potatoes and shred or grate. Transfer to a large bowl. In a medium bowl combine sour cream, cream cheese, onion powder, garlic powder, salt, pepper, and melted butter, stir until smooth. Add cheese and stir to combine. Add cheese mixture to the shredded potatoes, add green onions.
From sweetandsavorymeals.com


CHEESY HAM POT PIE - THE GUNNY SACK
First, melt the butter in a large pot over medium heat. Whisk in the flour and cook for 30 seconds – 60 seconds. Add the milk and the chicken broth. Whisk in the cheese sauce mix from box of potatoes. Stir in the julienne potatoes. Cook over medium heat for 6-8 minutes, stirring often, until thickened. Add diced ham.
From thegunnysack.com


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