Pot Pie Recipes?!
Pot Pie Recipes?
I am lookling for a pot pie recipe. I am going to use store bought pie shells. I just need to know what and how to put in the filling
Answers:
Easy Chicken Pot Pie
2 frozen pie shells
1-10 3/4 oz cream of mushroom soup
1/2 C. milk
1 bag frozen mixed vegetables
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste
PREPARATION:
Preheat oven to 375 degrees.
Take pie shells out of freezer, separate, lay one pie shell flat, leaving the other in the pie pan, and thaw for 10 minutes. Meanwhile, defrost frozen veggies in microwave; chop and sautee onion.
Mix chicken, defrosted veggies, sauteed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.
Easy Beef Pot Pie
Prep: 15 min.
Bake: 18 min.
Ingredients
1/2 of a 15-ounce package (1 crust) folded refrigerated unbaked piecrust
1-1/2 pound lean ground beef
2 cups refrigerated diced potatoes with onions or frozen loose-pack diced hash brown potatoes with onions and peppers
2 cups loose-pack frozen mixed vegetables
1 15-ounce can Italian-style or regular tomato sauce
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
2 teaspoons sesame seed
Directions
1. Let piecrust stand at room temperature while preparing ground beef mixture.
2. In a large skillet, cook ground beef until brown. Drain well. Stir in potatoes, mixed vegetables, tomato sauce, and stewed tomatoes. Bring to boiling, then remove from heat. Meanwhile, unfold piecrust; cut into eight wedges.
3. Spoon ground beef mixture into a 3-quart rectangular baking dish, spreading evenly. Place half of the pastry wedges along one long side of the dish, with points toward center, overlapping wedges slightly at the base. Repeat with the remaining pastry wedges on opposite side. Sprinkle with sesame seed.
4. Bake in a 400 degree F oven for 18 to 20 minutes or until pastry is golden brown. Let stand for 10 minutes before serving. Makes 8 servings.
If you want something very easy try this:
Super Easy Chicken Pot Pie
http://www.pillsbury.com/recipes/showrec...
Here's one that's more traditional:
http://www.pillsbury.com/recipes/showrec...
OH!! i have a really good and easy one! You Need To Mix:
3 cans condensed cream soup, pick from: celery, mushroom, chicken, broccoli, or cheese. (don't add the water)
1 1/2 pound cooked chicken chopped up
1 can diced potatoes
and a frozen bag of mixed veggies, mix all together,
bake at 350 for about 40 minutes.
I always use the store bought pie shells
Fill the pie shell with pot.
Bake it.
CHICKEN POT PIE
FILLING:
1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix
In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.
Bake at 425 degrees for 30 to 35 minutes.
simplest - buy a roasted chicken from the deli and chop up the meat
mix with chopped frozen veggies of your choice (or fresh chopped veggies from the grocery salad bar) - I like carrots, celery, onion, but the traditional would probably be peas and carrots
mix with either pkg gravy (follow directions) or gravy in the jar - I add a bit of cream for richness and fresh herbs (thyme, parsley, and sage)
pour into crust, top with second crust and slice open vents and bake
I have even been known to put the crust in a glass pie pan and fancy up the edge to make it appear "home made"
put a pat or two of butter on top after it comes out of the oven and before serving for added flavor
We keep it basic by boiling chicken breasts and shredding when done. Reserving some of the broth we add a large can of cream of chicken soup and a small can of mushrooms. Add the shredded chicken to it and then fill up the frozen pie crust and cover with ready made pie crust that we roll out over it.
None of the fussiness included here and it tastes great.
Simple Chicken Pot Pie
Ingredients
Perfectly Potato Cheddar Soup Mix
6 cups hot water
2 cups cooked, cubed chicken
Pepper to taste
1 tsp. Seasoned Salt
2 tsp. Garlic Garlic?
1 Tbsp. parsley flakes
1 refrigerated pie crust for 2-crust pie
2 cups drained, canned vegetables
Directions
Combine Perfectly Potato Cheddar Soup Mix and hot water in large saucepan; cover and simmer 20 minutes. Add next 5 ingredients; simmer, uncovered, 10 minutes. Place bottom pie crust into deep-dish pie plate; set aside. Stir vegetables into soup mixture; heat through. Pour soup mixture into pie crust, cover with second crust; make several slits in top crust with thin knife to release steam. Bake at 425° for 20-25 minutes or until crust is golden brown. Let stand 10 minutes before serving. Makes 4-5 servings.
For more great recipes
http://tastefullysimple.com/web/dgoodacr...
The filling needs to be moist, but not wet as it will make the base of the shell go soggy.
Fillings:- Mince with carrots and peas.
Fish, with some sliced boiled egg and thick parsley sauce.
Bacon & Egg.
Curried Chicken.
Steak and Cheese.