CREAMY PORK POTPIE
This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.
GRANDMAS HAMBURGER PIE WITH CORNBREAD TOPPING
My grandma made this for us as kids all the time. She passed away two years ago and I recently came across a lot of her recipes and wanted to share them with the Zaar world. I hope you enjoy this as much as we did. It's a quick and easy one dish meal. I always fix up a salad to go with it. This recipe has lots of possibilities. You could add green beans and potatoes to the mixture as well.Addition: I have realized that I did leave out an ingredient in the topping. I found the recipe and looked and--sure enough, you need milk.
Provided by gertc96
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown hamburger, onion and green peppers in pan.
- Drain the grease.
- Stir in corn and tomatoes and add salt and pepper to taste.
- Pour into a 9x13-inch pan.
- Mix cornbread topping and pour over hamburger mixture.
- Bake at 425° for 35-45 minute.
PORK POTPIE
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.
Nutrition Facts :
CORNBREAD CHICKEN POT PIE
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
- Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g
MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST
The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
- For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
- Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
- Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
- Spoon the mixture into prepared baking dish.
- To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
- Add in melted butter, milk and egg; stir until JUST combined.
- Add in grated cheese and chili peppers.
- Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
- If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
- Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
CORNBREAD CHICKEN POT PIE
Provided by Food Network
Time 3h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Rinse chicken with cold water, and pat dry with paper towels. Place it in a large pot and add the water, onion, celery, bay leaves, thyme, and peppercorns. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/4 hours or until the chicken is cooked through. Transfer the chicken to a large plate and let it cool slightly. Then remove all the meat from the carcass, discarding the skin and bones. Set the meat aside. Strain the stock and reserve 2 cups; place on low heat to keep it hot. Next, prepare the sauce; Melt the butter in a large saucepan. Over medium high heat add the chopped onions and celery and saute until softened. Stir in the stock and the milk. In a separate bowl mix flour with 1/2 cup water and gradually whisk into liquid in saucepan. Cook over medium heat for 4 to 5 minutes, until the sauce is thickened. Stir in the drained vegetables, parsley, salt and pepper and chicken meat. Pour into a 3-quart baking dish and set aside. Preheat the oven to 375 degrees. Stir together the cornmeal, flour, baking powder, sugar, salt, and chili powder in a large bowl. In a medium bowl, whisk the milk, eggs, and oil together. Stir the mixture into the dry ingredients until just combined. Spoon the batter over the chicken mixture. Bake for 50 minutes to 1 hour, or until the cornbread is well risen and a toothpick inserted in the center of it comes out clean. Let stand for 10 minutes before serving.;
CORN-TOPPED PORK POT PIES
Enjoy pot pie made using pork and topped with sweet corn mixture - a hearty dinner for eight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Spray 8 (8-oz) ramekins (individual baking dishes) with cooking spray.
- Sprinkle pork with salt; coat with flour. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans. Remove from heat. Divide mixture among ramekins.
- In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet.
- Bake 20 minutes or until golden. Garnish with cilantro.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Fiber 4 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 serving, Sodium 600 mg
PORK TAMALE POT PIE WITH CORNBREAD CRUST
This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
- Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
- Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
- Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
- Spoon mixture into shallow 2 ½ quart casserole.
- (may be made 1 day in advance).
- Preheat oven to 400°F.
- Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
- Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
- Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.
Nutrition Facts : Calories 754.1, Fat 42.9, SaturatedFat 17.4, Cholesterol 151.3, Sodium 778.5, Carbohydrate 63.2, Fiber 5.9, Sugar 12.8, Protein 32.2
PORK TAMALE POTPIE WITH CORN BREAD CRUST
Steps:
- Make the pork mixture
- In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
- Make the topping
- Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
- Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.
CORNBREAD CHICKEN POT PIE
I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work.
Provided by Rach2
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In 9-inch pie plate mix soup, corn, and chicken.
- In a separate bowl, combine corn muffin mix, milk, and egg.
- Pour over chicken mixture.
- Bake for 30 minutes or until golden.
Nutrition Facts : Calories 532.7, Fat 19.9, SaturatedFat 6, Cholesterol 112.7, Sodium 1311.3, Carbohydrate 60.6, Fiber 5.1, Sugar 14.2, Protein 28.2
PORK POT PIE WITH PEPPERED CORN BREAD CRUST
Make and share this Pork Pot Pie With Peppered Corn Bread Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a big nonstick skillet, brown the pork with the onion and bell pepper until the pork is cooked.
- Stir in the tomato sauce, tomato paste, corn, cornmeal, Worcestershire sauce, cumin, chili powder, hot pepper sauce, and allspice; simmer for 30 minutes, stirring occasionally.
- Spoon the mixture into 6 individual pots or into one 2 1/2-quart casserole.
- Preheat the oven to 400°.
- Crust: stir the flour, cornmeal, sugar, and baking powder together in a bowl.
- Stir the butter, milk, and egg together in another bowl; add this to the dry ingredients; stir just until blended.
- Stir in the cheese and peppers.
- Drop large spoonfuls of the crust mixture onto the pork mixture; bake 10 minutes.
- Decrease oven temperature to 350°, and bake for 30 minutes or until the filling bubbles and the crust is lightly browned.
Nutrition Facts : Calories 396.6, Fat 12.5, SaturatedFat 6.7, Cholesterol 58.9, Sodium 750.8, Carbohydrate 63.5, Fiber 6.2, Sugar 13.4, Protein 12.2
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