RUSTIC PIE RECIPES RECIPES

RUSTIC CHICKEN POT PIE RECIPE | ALLRECIPES

Rustic Chicken Pot Pie Recipe | Allrecipes image

One taste and you'll wonder how you ever went without this recipe from Amber Wilson of For the Love of the South.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 strips bacon
4 tablespoons unsalted butter plus additional for greasing
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, finely chopped
3 sprigs fresh thyme, leaves only
1 teaspoon red pepper flakes
1 (3 1/2) pound roasted chicken, meat hand-torn into bite-size pieces
2 tablespoons all-purpose flour plus additional for dusting pastry
1 cup chicken stock
2 cups shredded white Cheddar cheese, divided
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg, slightly beaten
Salt and black pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

In a large skillet over medium heat, crisp the bacon until golden brown. Drain and crumble the bacon; set aside. Add butter to the pan with the bacon drippings. Add carrots, celery, onion, garlic, thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon. Season with salt and pepper. Allow the vegetables to cook for 10-15 minutes, or until slightly tender but still firm.
Add the chicken and the flour to the vegetables. Mix to combine. Add the chicken stock and bring the mixture to a boil to thicken. Once the filling has thickened and most of the liquid has evaporated, take the skillet off the heat. Stir in half of the cheese. Season with salt and pepper to taste.
Lightly dust your work surface with flour. Roll out 1 sheet of the puff pastry until it is large enough to cover a 9-inch dish. Place the pastry in the greased 9-inch dish. Fill pastry with filling. Top with the remaining cheese and bacon. Roll out the remaining sheet of puff pastry. Gently score the pastry in a crisscross pattern with a paring knife and place the pastry on top of the filling. Fold over and tuck in any remaining pastry.
Brush with the slightly beaten egg. Place in the refrigerator for 15-30 minutes. Place the chilled potpie on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil. Bake in a 400 degree F oven for 20-25 minutes or until golden and puffy. Serve immediately.

Nutrition Facts : Calories 1618.5 calories, CarbohydrateContent 66.8 g, CholesterolContent 380.3 mg, FatContent 110.1 g, FiberContent 3.9 g, ProteinContent 87.7 g, SaturatedFatContent 40.4 g, SodiumContent 1204 mg, SugarContent 4.2 g

RUSTIC TOMATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rustic Tomato Pie Recipe: How to Make It - Taste of Home image

Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1-3/4 pounds mixed tomatoes, seeded and cut into 1/2-inch slices
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 400°. 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. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 325 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 409mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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RUSTIC APRICOT PIE RECIPE | ALLRECIPES

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Calories 530.5 calories per serving

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Category autumn, feed a crowd, Fourth of July, Mother's Day, Thanksgiving, dessert
Calories 459 calories per serving

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