BASIC POTPIE RECIPE
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 5 servings
Number Of Ingredients 19
Steps:
- Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
- Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened. Off the heat, fold in the meat/chicken, peas, corn, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool. Filling can be made one day ahead, covered and chilled. Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds. Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff. Invert the rounds onto the baking dishes, pressing edges onto rims to secure. Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
- Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
- Serve with mixed baby greens salad with red and yellow pear tomatoes.
ILLEGAL POT PIE
I call this recipe 'Illegal Pot Pie' because it is such a cheat recipe that it should be illegal. It came about the other night when I was hungry for 'something' and looked in the cabinet and saw a can of Campbell's Chunky Turkey Pot Pie Soup. I then remembered that I had a pie crust in the refrigerator! I am a fan of double crusted pot pies, but you can certainly use the top crust only. You can also use any soup you would like as long as it a thick, chunky soup with some substance. OAMC friendly!
Provided by Brandess
Categories Savory Pies
Time 30m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Carefully roll out the thawed pie crusts. For the bottom dough, cut them 1/2" larger than the ramekin, making sure you've cut enough to go across the bottom and up the sides yet still have that 1/2" overlay.
- Cut a circle of dough for the top using the top of the ramekin to cut the dough. Using a knife cut a small X in the center of the dough.
- Pour the soup in a bowl - salt and pepper to taste.
- Split the soup between the ramekins - filling to 1/4" of an inch from the rim.
- Place the round dough on top of the ramekin.
- Dip your fingertip in water and trace around the dough circle.
- Bring the excess dough up from the sides of the bottom crust and seal it down over the water ring on the dough circle. Using a fork or your fingers, crimp the dough to completely seal.
- Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.
Nutrition Facts : Calories 948.6, Fat 62.3, SaturatedFat 15.5, Sodium 975.6, Carbohydrate 85.5, Fiber 3.1, Sugar 0.3, Protein 11.5
TUSCAN POT PIE
Pot Pie With a Twist- Served with a tossed salad and crusty bread this easily makes a meal for 8 hungry people.
Provided by Ruth Tisdale
Categories Savory Pies
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 12
Steps:
- Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
- Add the zucchini, onions, and mushrooms. Stir.
- Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
- Rinse and drain the beans and add them.
- Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
- Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
- Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.
Nutrition Facts : Calories 796.6, Fat 39.4, SaturatedFat 14.5, Cholesterol 97.6, Sodium 2259.1, Carbohydrate 67.6, Fiber 12.4, Sugar 15.2, Protein 43.8
QUICK AND EASY VEGETABLE POTPIE
This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.
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