Rabbit And Vegetable Pot Pie Recipes

VEGGIE POT PIE

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.

VEGAN VEGGIE POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

EASY VEGETABLE POT PIE

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.

RABBIT AND VEGETABLE POT PIE

Steps:

• Preheat oven to 350 degrees. Heat oil in a large saute pan. Lightly flour rabbit pieces and brown in batches in the oil. Remove rabbit and set aside. In the same pan, lightly brown the shallots, garlic and onions in oil remaining in the pan. Add mushrooms, carrot, turnip and celery and cook for a minute more. Stir in tomato paste and tarragon. Add the wine and brandy and simmer for five minutes to reduce.
• Transfer to an ovenproof 10-quart stock pot. Add the stock, bouquet garni, tomatoes and browned rabbit and bring to a boil. Cover and cook in a preheated oven for 45 minutes. Remove from oven and cool to room temperature.
• Remove rabbit and vegetables to a platter, reserving all liquid in pot; discard the bouquet garni. Debone rabbit, keeping pieces of meat as large as possible. Divide the meat among eight individual two-cup casseroles. Distribute cooked vegetables and raw peas evenly among the casseroles.
• Strain the cooking liquid through a fine sieve into a pot. Reduce it over high heat to about four cups. Strain the liquid again, return to pot and whisk in the cornstarch mixture, a teaspoon at a time. Cook it until the sauce is very thick. Season with salt and pepper to taste. Divide the sauce among the casseroles. (Casseroles can be prepared up to this point and refrigerated overnight.)
• To finish the pot pies, preheat oven to 425 degrees. Roll out the puff pastry an eighth of an inch thick. Cut into rounds an inch larger in diameter than the casseroles. Place pastry rounds on top of casseroles and crimp to sides; brush pastry with beaten eggs. Bake until pastry is golden brown, about 30 minutes.

RABBIT AND EXOTIC MUSHROOM POT PIE

Steps:

• For the Rabbit preparation: Let rabbit marinate several hours. In a covered casserole dish, braise rabbit with 1 quart chicken stock in a preheated 400 degree oven for 1 hour or until meat is tender and falling off the bone. Strain the liquid into a saucepan. Pick the meat from the rabbit and dice it into 1/2-inch squares. Set aside.
• For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half. Thicken with roux. Adjust thickness with reserved strained rabbit braising liquid, if needed. Continue to reduce until mixture is thick and coats a spoon. Season with salt and freshly ground black pepper. Strain and set aside.
• To make roux: Heat butter in a small saucepan and add flour, stirring constantly for a few minutes until thick and creamy, but not brown.
• For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
• For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed. Scoop out all of the seeds and soft flesh until you have what resembles a small bowl (be careful not to put a hole in the bottom of each pumpkin). In a preheated 350 degree F oven, place pumpkins cut side down on a sheet pan. Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed. Turn them over cut side up to cool. Set aside until ready to use.
• For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
• To assemble: Place pumpkins on a baking sheet. Fill insides with rabbit-mushroom mixture. Top with pastry lid. Brush with egg. Arrange 1 mushroom on top of each lid.
• Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.
• Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

PORTABELLA AND VEGETABLE POT PIE

Steps:

• In medium bowl, mix flour, salt, thyme and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Place pastry between 2 sheets of waxed paper. With rolling pin, roll into 8 1/2-inch round; set aside, covered with towel.
• Heat oven to 425°F. In 12-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in 1 1/2 cups half-and-half and the sauce mix. Heat to boiling over medium-high heat, stirring constantly. Stir in vegetables. Cook 2 to 3 minutes, stirring frequently, until heated through.
• Spoon vegetable mixture into ungreased 9 1/2-inch deep-dish pie plate. Remove top waxed paper from crust; cut about 1-inch hole in center of crust. Carefully invert crust over filling; remove remaining waxed paper. Cut small slits in several places in crust. Brush crust with 1 teaspoon half-and-half.
• Bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes before cutting.

SKILLET VEGETABLE POTPIE

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.

VEGETARIAN POT PIE WITH PUFF PASTRY CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart souffle or other baking dish with cooking spray.
• Melt butter in a large, nonstick skillet over medium heat until bubbly. Add onion and cook until it begins to turn translucent, 2 to 3 minutes. Add mushrooms and cook until they begin to soften and release a little moisture, about 4 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
• Stir in Italian seasoning, salt, pepper, sage, paprika, and cayenne. Stir in spinach and parsley; cook until spinach is just wilted, about 1 minutes. Add flour and stir until flour is coated in butter and seasonings; continue to cook and stir for 2 minutes. Stir in frozen vegetables and vegetable broth; bring to a boil. Cook until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in nutritional yeast.
• Pour mixture into the prepared dish. Place puff pastry sheet over top, allowing it to drape over the sides of the dish. Use a fork to poke several holes in the top of the pastry, then spray with cooking spray. Place the baking dish on a sheet pan.
• Transfer to the preheated oven and bake until the top is nicely browned, 25 to 30 minutes. Allow to cool for about 15 minutes before serving.

VEGETARIAN/VEGAN POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
• Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
• Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
• Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.