Harvest Pot Pie Pies Recipes
HARVEST PIE
This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine.
Provided by Lacielou
Categories Pie
Time 1h25m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
- In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
- Pour into prepared pie crust.
- Roll out second pie crust.
- Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
- Place pie crust over filling and pinch top and bottom edges together.
- Brush lightly with egg wash and place cut-outs randomly over crust.
- Brush cut outs with egg wash.
- Sprinkle remaining 1 tablespoons sugar over pie.
- Bake at 400°F for 20 minutes.
- Cover edges with foil and reduce heat to 350°F.
- Bake for an additional 35 minutes or until nicely browned and bubbly.
- Cool pie completely on wire rack.
Nutrition Facts : Calories 289.6, Fat 12.6, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.2, Carbohydrate 42.5, Fiber 4.3, Sugar 22.1, Protein 3.8
FALL HARVEST POT PIE SKILLET RECIPE BY TASTY
Here's what you need: unsalted butter, leek, garlic, butternut squash, carrot, gold potato, kosher salt, freshly ground black pepper, chicken broth, brussels sprouts, Campbell's® Cream of Chicken Soup, fresh thyme, fresh sage, heavy cream, parmesan cheese, cooked chicken, puff pastry, large egg, water
Provided by Campbell's
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
- Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
- Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
- Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
- Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
- Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
- Cut out 4 leaf shapes from the excess dough.
- In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
- Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 49 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, Sugar 5 grams
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