Companys Coming Pie Recipes

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COMPANY'S COMING BEEF POT PIE

When I get into one of my marathon cooking moods I like to make these pot pies to put into the freezer for a night when I don't feel like cooking or time is short. Great to have on hand for a quick company meal as well.

Provided by Marsha Gardner

Categories     Savory Pies

Number Of Ingredients 18



Company's Coming Beef Pot Pie image

Steps:

  • 1. In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
  • 2. Add onion, carrot, potato and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper. Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ - 2 hours. Shred beef and return to pot.
  • 3. In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat. If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
  • 4. Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don't cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking. Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.

2 1/2 lb beef roast, cut into small pieces
1 large onion, diced
3 medium carrots, diced
2 celery, diced
3 large potatoes, diced
8 oz mushrooms, sliced
2 clove garlic, minced
1 1/2 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
1/2 tsp paprika (smoked)
2 c beef broth
1 Tbsp cornstarch
1/4 c cream
3/4 c fresh or frozen petite baby peas
1 puff pastry sheet, thawed
1 large egg, beaten
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste

ARKANSAS COMPANY'S COMIN' PIE

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 11



Arkansas Company's Comin' Pie image

Steps:

  • Crust:
  • Beat egg whites until foamy. Add cream of tartar & beat until stiff & dry. Gradually add sugar. Fold in (finely) crushed crackers & nuts. Add vanilla.
  • Pour in lightly greased (9 inch) pie plate. Form crust on bottom & sides. Bake 30 minutes at 300 degrees F. Cool.
  • Topping:
  • Beat whipping cream & sugar. Fold in pineapple. Pour on top of crust. Refrigerate until ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

(Crust:)
3 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
18 small saltine crackers, finely crushed
1/2 cup chopped pecans
1 teaspoon vanilla
(Topping:)
1/2 pint whipping cream
2 tablespoons granulated sugar
2 tablespoons crushed pineapple

COMPANY'S COMING CHICKEN POT PIE

I love tweaking 50's Comfort Food, so when I knew that I was having friends over for dinner, I wanted to upgrade Chicken Pot pie for all those jaded palates. This is extremely easy to put together, as half of it is ready-made products and the other half is scratch. Make the sauce early in the day, let the flavours mingle and then pop it in the oven when you're ready. The Pillsbury Grand biscuits held up SO well, that leftovers the following day were as exceptional as when originally served!

Provided by The_Swedish_Chef

Categories     Savory Pies

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16



Company's Coming Chicken Pot Pie image

Steps:

  • Place chopped onions, garlic and exotic mushroom mixture into a large 12" skillet with butter, cover, and heat over low heat until the onions are transparent.
  • Meanwhile, tear apart the chicken, tearing the pieces into bite-sized bits. If you like dark meat, include it, but I save it for flavouring instant soups. That means I use 2-3 cups of White Meat for the recipe.
  • When onion/garlic/mushroom mixture is softened, add chicken, cream of chicken soup, the sour cream, milk, wine, herbs and frozen vegetables to skillet. If you plan on making this NOW, heat until very hot, but not boiling. If you plan on having it later, heat until just warm and flavours are allowed to mingle, then stick mixture in frig, in skillet.
  • When you're ready to make this, spray an 11" x 7" oven-proof pan with non-stick spray. Heat oven to 375 degrees or what biscuit directions state on package. Heat mixture until very hot, pour into casserole dish.
  • Melt butter in a deep bowl with Italian Seasonings. Open package of rolls and place on top of chicken mixture. Brush rolls with the melted butter/herb mixture.
  • Bake in oven for 15-25 minutes until ROLLS ARE DONE and mixture is bubbling. My baking time was 18 minutes.
  • Scoop one biscuit out onto deep bowl or rimmed plate and spoon chicken sauce either around it or directly over it.

1 whole chicken, precooked (I only use the white meat, saving the dark for Ramen soups)
1 yellow onion, minced (2-3 inch)
3 -4 garlic cloves, minced
1 (6 ounce) package exotic mushrooms (or anything BUT Button Mushrooms)
2 tablespoons butter
1 (6 -8 ounce) package frozen vegetables (I use peas, corn, green beans, carrots and lima bean mixture)
2 (10 1/2 ounce) cans cream of chicken soup
1 cup sour cream
1 cup milk
1/2 cup merlot (NOT White! wine)
3 sprigs fresh thyme (3-inch)
2 sprigs fresh rosemary (2-inch)
1 sprig oregano, 3 inch (I buy herb "packs" for $2.99 that contain all of these herbs together. They last for over 2 weeks so)
1 (8 count) package pillsbury grand flakey biscuits
1 tablespoon of crushed Italian spices
2 tablespoons of melted butter

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