FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESY POTATO POT PIE
This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from foodreference.com, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.
Provided by LizzyGirl09
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a deep, wide sautee pan over medium-low heat.
- Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- Stir in the potatoes and enough milk to almost cover the potatoes.
- Bring to a boil over high heat.
- Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
- Partially mash the potatoes with a potato masher in the pan.
- Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
- Remove from the heat to cool slightly.
- Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
- Stir the egg yolks into the potato mixture.
- Beat the egg whites with clean dry beaters
- in a medium bowl until almost-stiff peaks form when the beaters are lifted.
- Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
- Bake until puffed and golden, about 20-30 minutes. Let cool before serving.
POTATO PIE
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until cooked.
- Preheat oven to 425*F.
- Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
- Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
- Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
- Brush with the melted butter.
- Bake for 20 to 30 minutes or until golden brown.
- Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).
POTATO POT PIE
This wholesome recipe was a favorite when I was small, during World War II, when there were shortages of many things, including money. This is easy, delicious and very inexpensive. Great on a cold winter night. Sometimes we add previously stewed chicken pieces but it can stand up on its own as a vegetarian dish.
Provided by Hilltop Farm Guy
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare biscuit dough using your own biscuit recipe or using Bisquick and following package directions, or:.
- Make from scratch by combining the flour, baking powder and salt in a bowl. Cut in butter with a pastry blender or a fork until crumbly. Add the milk. Stir until it comes together and you can form a ball. Do not overdo it or the dough will become tough. Add a little more milk if needed to keep dough soft. Pat into a round about 1/2" thick on a floured surface.
- Cut biscuits to 2 1/2 to 3 inches in diameter and set aside for the next steps.
- Bring the 2 pints of salted water to a boil. (For an extra rich dish, substitute chicken broth for the water.).
- When the liquid begins to boil, add the potatos and biscuit dough in alternate layers. Begin with the potatoes, then biscuit dough and continue until all of the potatoes and biscuits have been used.
- Lower heat to a little more than a simmer, cover and cook until potatoes are tender and the biscuit dough has set up -- approximately 30 minutes.
- (The pot pie doesn't need to have meat but if you decide to add pre-cooked chicken, add it to the liquid before adding the other ingredients or, alternatively, place chicken pieces on top of the pot pie about 5 minutes before serving.).
- Serve in a large soup bowl with buttered bread and coleslaw or a garden salad. A large glass of cold milk with this meal will top it off and make you want to kiss your Granny!
Nutrition Facts : Calories 679, Fat 31.7, SaturatedFat 17.2, Cholesterol 66.7, Sodium 1005.7, Carbohydrate 87.5, Fiber 6.4, Sugar 1.9, Protein 12.3
POTATO PIE
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
Nutrition Facts :
POTATO POT PIE
This is sheer comfort food. The recipe came from my Irish-German family and I really don't know if its either of those originally, or a combination of both. My Mom and Grandma both changed recipes a lot, using what they had on hand and what they liked.
Provided by Kathie Carr
Categories Savory Pies
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees. Line a 10 inch pie plate with pastry. Place 1/4 of potato slices in pastry. If using ham sprinkle 1/4 of ham over potatoes. Mix garlic, salt, pepper, and parsley. Sprinkle 1/4 of this mixture on potatoes. Repeat layers until all these ingredients are used.
- 2. Top pie with top crust. Seal edges with a fork. Cut slits in top of crust to allow team to escape. Carefully pour cream or half and half through the slit into the pie filling. Brush top of pie with beaten egg yolk. You will not need it all. Bake for 1 hour. You may wish to cover edges of pie with foil to prevent over-browning. Let pie sit for 10 minutes before cutting.
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
SWEET POTATO POT PIE
This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004
Provided by hannahactually
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
- Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
- Stir in the adobo sauce and corn.
- In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
- Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
- Remove from heat and season with more salt to taste.
- Pour the filling into small ovenproof bowls, each three quarters full.
- Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
- Place the dough on the bowls and fold over the edge of the dish.
- Brush the dough lightly with egg white (this creates a golden crust).
- Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
- Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Nutrition Facts : Calories 934.4, Fat 58.2, SaturatedFat 15.2, Cholesterol 17.1, Sodium 695.2, Carbohydrate 89.3, Fiber 5.7, Sugar 5.6, Protein 16.1
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