POTATO POT PIE RECIPES

Name: Cheesy Potato Pot Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 prepared deep dish pie shell, prebaked; 5 medium baking potatoes, peeled and cubed; 1 cup shredded cheddar cheese; 2 tablespoons butter; 1/2 medium onion, chopped; 2 green onions, finely chopped; 1 garlic clove, minced; 1/2 cup corn, fresh or frozen; 1/2 cup carrot, chopped or shredded; 1/2 cup broccoli, fresh or frozen; 1/2 cup chopped green beans, fresh or frozen; 1/2 cup mushroom, sliced; 2 1/2 cups milk; 1/2 cup parmesan-romano cheese mix, grated; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon paprika; 2 eggs, divided; 1 teaspoon Dijon mustard

CHEESY POTATO POT PIE RECIPE - FOOD.COM

Cheesy Potato Pot Pie Recipe - Food.com image

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.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 prepared deep dish pie shell, prebaked
5 medium baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 medium onion, chopped
2 green onions, finely chopped
1 garlic clove, minced
1/2 cup corn, fresh or frozen
1/2 cup carrot, chopped or shredded
1/2 cup broccoli, fresh or frozen
1/2 cup chopped green beans, fresh or frozen
1/2 cup mushroom, sliced
2 1/2 cups milk
1/2 cup parmesan-romano cheese mix, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon paprika
2 eggs, divided
1 teaspoon Dijon mustard

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.

Nutrition Facts : Calories 466.6, FatContent 24.6, SaturatedFatContent 12.7, CholesterolContent 119.5, SodiumContent 881.1, CarbohydrateContent 46, FiberContent 3.9, SugarContent 3.9, ProteinContent 17.1

POTATO POT PIE | JUST A PINCH RECIPES

Potato Pot Pie | Just A Pinch Recipes image

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 @kathiecc

Categories Other Main Dishes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 10

Ingredients

5-6 medium potatoes, peeled and sliced thin
1 medium onion, chopped
- pastry for 2 crust pie
2 clove(s) garlic, minced
- salt and pepper to taste
1 cup(s) chopped fresh parsley
1/2 cup(s) cream (half and half ok but do not use milk)
1 - egg, beaten
OPTIONAL:
1 cup(s) chopped fully cooked ham

Steps:

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.
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.

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