Country Potato Pie Recipes

COUNTRY-STYLE POTATO & ONION PIE

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a 10" oven proof skillet, melt butter in oven.
• Add potatoes and onion.
• Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
• Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
• Pour over baked potatoes and onion.
• Arrange tomato slices over eggs.
• Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

LOW COUNTRY BOIL PIE

Steps:

• For the crust: Line a 9-inch pie pan with the All-Butter Easy Pie Dough. Dock the dough and refrigerate it for 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
• For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
• Peel the potato; place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut into 1/2-inch cubes.
• And the Cheddar, bell pepper, jalapeno, corn, andouille and potato to the grits and stir until combined. Test the seasoning and add salt to taste.
• In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Add the shrimp, stirring gently to distribute them evenly. Pour the mixture into the crust. Bake the pie for 35 to 40 minutes, or until the custard is set.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

COUNTRY POTATO PIE

Steps:

• Pre-heat oven 375 degrees Fahrenheit.
• Spray or grease a 9 inch deep dish pie dish or similar sized baking dish.
• Pat shredded potatoes into the baking dish with the edge a little higher than the rest.
• Layer the chopped onions (see Note) on top of the potatoes or mix them together if you prefer.
• Sprinkle the cheese over the top of the potatoes and onions.
• In food processor bowl, using the knife blade, add the salt, pepper, eggs, milk, dry mustard, garlic powder, and paprika.
• Pulse a couple of times.
• Carefully pour mixture over the potato mixture.
• Note: I originally would sauté the onions in a little oil, but now skip that step; you might prefer them that way.
• Bake 45 minutes.

COUNTRY CHICKEN SWEET POTATO TOP PIE

Steps:

• Preheat oven to 400 degrees F.
• Line a baking tray with parchment paper. Place chicken on top then sprinkle with one teaspoon of salt and drizzle over one tablespoon of olive oil and cook in the oven for 12 to 15 minutes, or until tender.
• Remove from the oven, discard skin and allow to cool for 5 minutes. Using two forks, shred the meat making sure it is still chunky; set aside.
• Add the remaining oil to a medium saucepan on high heat. Brown the onion and garlic before adding the carrots, celery and leek.
• Once browned, add the chicken and stir for one minute before deglazing with the stock.
• Next add the white wine vinegar, pepper, thyme, rosemary, bay leaf and remaining salt. Turn the heat to low, cover and allow to simmer for 30 to 40 minutes or until stock has reduced.
• Meanwhile, in another saucepan, add the sweet potato and cover with water. Bring to a boil on high heat, before turning to medium heat and allowing to cook for a further 6 to 8 minutes, or until a knife pierces flesh easily.
• Drain sweet potato and allow to dry out for 2 minutes before putting in a blender with the almond milk and processing until smooth. Remove and set aside.
• Preheat the broiler to medium/high.
• Spoon the chicken mix into an ovenproof dish, avoiding the thyme, rosemary and bay leaf if possible. Spoon the sweet potato mix on top and spread around evenly to get it smooth. Place under the broiler for 5 minutes or until the top changes color.

COUNTRY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
• To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
• In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
• On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
• Bake 30 to 35 minutes or until golden brown.

COUNTRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
• In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

RUSTIC MEAT AND POTATO PIE

Steps:

• Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
• In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
• In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
• Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
• Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

OLD-FASHIONED SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

COTTAGE PIE

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
• Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.