SHEET PAN VEGETABLE POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the crust: Pulse the flour, parmesan, sugar and 1/2 teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water 1/2 tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 450˚ F. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes.
- Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done.
- Drizzle 2/3 cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas.
- Cut the dough into 3/4-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving.
LEFTOVER STEAK POT PIE WITH VEGETABLES
Steps:
- Gather the ingredients.
- In a medium saucepan, cook onion in butter until onion is tender.
- Stir in flour and salt and cook, stirring constantly, for about 2 minutes.
- Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
- Add leftover beef, peas, carrots, and parsley; heat through.
- Taste and adjust seasonings, adding more salt if necessary.
- Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish.
- Roll out pastry dough to about 1/2-inch larger than casserole dish top.
- Carefully place pastry over hot beef mixture.
- Cut several slits in the top for steam to escape, turn edge under, and crimp all around.
- Brush lightly with milk.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 738 kcal, Carbohydrate 43 g, Cholesterol 131 mg, Fiber 4 g, Protein 37 g, SaturatedFat 20 g, Sodium 1045 mg, Sugar 5 g, Fat 46 g, ServingSize 6 Servings, UnsaturatedFat 0 g
VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
FRENCH MEAT AND VEGETABLE PIE
Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.
Nutrition Facts : Calories 531 calories, Fat 32g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 724mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
VEGETABLE AND BEEF POT PIE
Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
- Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g
VEGETABLE BEEF POTPIE
This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.
Nutrition Facts :
VEGETABLE BEEF PIE
Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts :
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
BEEF AND VEGETABLE POT PIE/LIGHT
I found this recipe in Cooking Light mag October/2006 issue. DH loves those fattening pot pies that you buy frozen, this makes a nice low cal alternative.
Provided by katie in the UP
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
- Add beef; cook until browned, stirring to crumble.
- Drain meat, wipe drippings from pan with paper towel.
- Heat remaining 1 1/2 tsp oil in pan.
- Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
- Return beef to pan.
- Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
- Bring to a boil; cook 3 minutes.
- Combine cornstarch and water in a small bowl; stir with a whisk.
- Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
- Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
- Separate breadstick dough into strips.
- Arrange strps in a lattice fashion over beef mixture.
- Bake for 12 minutes or until browned.
Nutrition Facts : Calories 257.6, Fat 14, SaturatedFat 4.9, Cholesterol 50.6, Sodium 161.3, Carbohydrate 13.1, Fiber 2.4, Sugar 4.9, Protein 17.2
BEEF-AND-VEGETABLE POT PIE (MCCALL'S COOKING SCHOOL)
Beef and Vegetable pot pie topped with a lattice crust made from refrigerated biscuits. Serve with a salad.
Provided by Diane C 2
Categories Pot Pie
Time 3h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot.
- Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf.
- Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400°F.
- With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water.
- Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
- Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 589, Fat 16.8, SaturatedFat 5.9, Cholesterol 133, Sodium 1435.4, Carbohydrate 65.7, Fiber 8.8, Sugar 12.1, Protein 46.7
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
MEAT AND VEGETABLE POT PIE / PIES
These scrumptious pies will not last! I usually make the filling the day before to give it the time needed to both cook and to cool down. With the filling ready made, these are quickly assembled and baked.
Provided by Bokenpop aka Mad
Categories Savory Pies
Time 2h10m
Yield 12 pies
Number Of Ingredients 12
Steps:
- Heat oil and brown meat.
- Add onions and sauté until tender.
- Season to taste and add bay leaf.
- Add stock and bring to the boil.
- Cover and simmer for 1-½ hours until meat is tender.
- Add vegetables, tomato paste and sugar and bring to the boil once more.
- Simmer until vegetables are tender.
- Thicken with cake flour and water paste.
- Leave to cool.
- Tear biscuits in half and stretch slightly to fit into muffin pan.
- Fill with filling and seal edges with fingers.
- Bake at 180C for 20 minutes until pastry is cooked.
Nutrition Facts : Calories 690, Fat 64.3, SaturatedFat 25.8, Cholesterol 82.8, Sodium 469.4, Carbohydrate 17.8, Fiber 1.2, Sugar 4.8, Protein 9.9
CREAMY MEAT AND VEGETABLE POT PIE WITH HERBED DUMPLINGS
Sometimes a whole turkey or chicken is too much of a good thing - here's a delicious way to use up the leftovers. Homey, wonderful, comforting.
Provided by evelynathens
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make meat mixture: In a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
- Add wine and cook mixture for 3 minutes.
- Add flour and cook roux, stirring, for 3 minutes.
- Add broth in a stream and bring to a boil, whisking.
- In a bowl, whisk together the cream and the yolks.
- Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
- Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
- Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
- Add milk and stir until batter is just combined.
- Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
- Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.
Nutrition Facts : Calories 300.7, Fat 17.8, SaturatedFat 10.5, Cholesterol 124.1, Sodium 1055.9, Carbohydrate 27.6, Fiber 2.3, Sugar 3.8, Protein 6
COTTAGE PIE WITH VEGETABLE MASH
Put a twist on your meat and potatoes dinner with this traditional English dish, a savory ground beef mixture topped with mashed potatoes and carrots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.
- In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.
- Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 364 g, Fat 23 g, Fiber 4 g, Protein 18 g, SaturatedFat 11 g
ONE-SKILLET VEGGIE POT PIE
Serve up a savory, meatless dish with our One-Skillet Veggie Pot Pie recipe. This One-Skillet Veggie Pot Pie serves six and is super simple to clean up.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Heat oil in large cast-iron skillet on medium heat. Add mushrooms; cook 7 min., stirring frequently. Add onions and celery; cook 7 to 8 min. or until crisp-tender, stirring frequently.
- Add cream cheese spread; cook and stir 1 to 2 min. or until melted. Stir in flour until blended. Gradually add vegetable broth, stirring constantly after each addition; cook and stir 3 to 5 min. or until thickened. Add thawed vegetables and 3/4 cup cheddar; cook 1 min. or until cheddar is melted, stirring constantly. Remove from heat.
- Top with remaining cheddar, then cover with pie crust. Use back of spoon to press edge of pie crust onto top edge of skillet. Cut slits in crust to allow steam to escape.
- Bake 20 min. or until crust is golden brown.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 9 g, Protein 14 g
SKILLET VEGETABLE POTPIE
Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.
Provided by Hetty McKinnon
Categories dinner, weeknight, pies and tarts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
- Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
- On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
- Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.
VEGETABLE POT PIE
I've made chicken pot pies in the past and there's never enough veggies, so I adapted this recipe that leaves out the chicken so there's more room for those wonderful veggies. I also leave out potatoes because there's enough starch in the pie crust. This dish is so versatile, you can make it any way you like with whatever veggie you have on hand. This recipe will fill 2 pies. Eat one and freeze the other for an easy, ready made dinner
Provided by DeeDee
Categories Savory Pies
Time 1h
Yield 2 pies, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion in butter until translucent. Add celery, carrots, garlic and broccoli and cook until tender (about 10 minutes).
- Add flour and mix well. Cook stirring constantly for 2 minutes.
- Gradually add chicken broth and evaporated milk stirring until well blended. Cook over medium heat stirring constantly until thick and bubbly. Stir in peas and corn, poultry seasoning, thyme, salt and pepper, and heat through.
- Divide into 2 thawed, uncooked pie shells. Cover with the other shells and pinch edges to seal.
- You can freeze one at this point.
- Before baking, poke holes through the top with a fork for the steam.
- Bake at 400 for 1 hour or until crust is golden and filling is bubbly. If frozen, reduce heat to 350, bake for 1 hour and turn up to 400 for 15 more minutes to brown crust. (Your oven may vary in temperature so keep an eye on it after the hour.).
Nutrition Facts : Calories 1017.5, Fat 62.9, SaturatedFat 19.1, Cholesterol 58.9, Sodium 2023.2, Carbohydrate 97.3, Fiber 4.8, Sugar 10.2, Protein 17.1
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