GRANDMA'S COUNTRY POT PIE BY FREDA
Thank Heavens for Bisquick!!!Simply the Best when you can make this Version with A bisquick Flaky topping, Your Family will totally enjoy come Winter. Tip:Freezes well. Dinner in an Hr Start to Finish.
Provided by FREDA GABLE @cookin4me
Categories Chicken
Number Of Ingredients 17
Steps:
- PREHEAT OVEN @ 400 degrees. Spray casserole Dish with non-stick cooking spray for easy cleanup. To Make FILLING: Melt Butter in skillet, add the Following: Onions, Celery, Chicken, Salt & pepper,thyme & garlic. Saute til celery is tender and chicken is cooked.
- While chicken is cooking; Place the carrots & Potatoes in 2 Qt Casserole Dish Then Cook in Microwave, 8-10 minutes. NOTE:(Not on the Stove top)
- Remove casserole from Microwave then add Cooked Chicken & Celery to Carrots & Potatoes. Pour in your Canned Mixed Vegies (DRAINED)
- In Separate Bowl; Combine the Soup, & Chicken broth, Whisk together well. Pour over Casserole, Mix with a spoon. Top with Crust below
- CRUST: In separate Bowl, Mix together Crust ingredients, mix well. Pour this evenly over the Filling, Bake in Oven @ 400 Degrees for 30-40 minutes til golden brown on top and Bubbly. Note: Can be made with Burger, beef or Ham, Also tuna.
COUNTRY-STYLE POT ROAST
My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too!
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours. , Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender., Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts :
ONION POT-ROAST VIA THE CROCKPOT BY FREDA
And you didn't even Slave over the Stove for this one. CROCK-POT to the rescue, and saved my day. This is the tastiest NO FUSS pot-Roast you'll ever fix. This was my own Idea . . Just made this tonight and Needless to say Disappeared, All gone before Photo could be taken. I'd say it must have been good. . . . Need gravy...
Provided by FREDA GABLE
Categories Roasts
Time 5h5m
Number Of Ingredients 6
Steps:
- 1. Place Frozen roast in Crock pot along with all the Ingredients, in order given.
- 2. Turn Crock pot on high 5 Hrs. Then Turn on Low. Add potatoes in Quartered Slices, Carrots and simmer on Low 1-2 Hrs. and serve. Dinner is ready. This is the tastiest Roast and tender you will ever eat!
COUNTRY-STYLE POT ROAST
Make and share this Country-Style Pot Roast recipe from Food.com.
Provided by Alley Barbie
Categories Pork
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
- Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Beefy Onion Soup Mix.
- Cost per recipe*: $10.00.
- Cost per serving*: $1.25.
MENONITE COUNTRY OLD FASHIONED BEEF POT PIE BY FREDA
I first tasted this while going thru the Menonite/amish Country. This is as Close As I can get. Not sure why they call this a pot pie, Its more likea beef stew to me, with noodles. Seems every home, just as in our Homes cooks a bit differently but with very basic ingredients. Nothing they don't have on hand.
Provided by FREDA GABLE
Categories Savory Pies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Cook the meat in Salt & pepper Water till tender. Remove meat from the Broth. . .set aside Make Dough while Beef is Stewing in the pot. Add: Onion and parsley & frozen vegies. Bring broth to a boil. add in alternate layers, Cubed potatoes, & dough squares to boiling broth
- 2. To Make dough: Beat egg and milk. Add flour to make stiff dough. Roll out paper thin, then cut into 1" squares.
- 3. Keep Broth Boiling while adding dough squares in order to keep them from clumping & packing together. Cover and cook 20 Min. Adding more Water if Necessary to keep a good broth.
- 4. Add cooked stew meat, and stir thru the pot pie. Serves 6-8 easily with Buttered Biscuits, or Fresh baked French bread.
COUNTRY POT ROAST
Make and share this Country Pot Roast recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the 1/3 cup flour, salt and pepper; coat meat.
- Melt shortning in Dutch oven and brown meat on both sides.
- Add the 2 cups water and bay leaf, simmer for 2 hours.
- Add more water if needed during cooking.
- Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
- Remove meat and vegetables.
- Strain pan liquid and add enough water to make 1-1/2 cups.
- Return to dutch oven.
- Mix the 1/2 cup flour with water until smooth.
- Slowly stir into dutch oven, bring to a boil.
- Cook and stir for 1 minute.
- Serve gravy with roast and vegetables.
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