THE BEST POT PIE RECIPES
THE BEST BEEF POT PIE RECIPE - FOOD.COM
Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
- Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
- Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
- Spray deep pie dish (I use quiche' dish) with Pam.
- Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
- Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
- Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Nutrition Facts : Calories 202.7, FatContent 9.8, SaturatedFatContent 2.8, CholesterolContent 38.7, SodiumContent 625.9, CarbohydrateContent 14.5, FiberContent 1.5, SugarContent 2.3, ProteinContent 14.8
BEST STOVETOP CHICKEN POT PIE RECIPE - HOW TO MAKE ...
This homemade chicken pot pie recipe is anything but tedious—the whole thing can be made in one large saucepan.
Provided by Marian Cooper Cairns
Categories healthy easy chicken dinner main dish
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare 4 frozen buttermilk biscuits according to package directions. Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
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CHICKEN-TARRAGON POT PIE RECIPE - NYT COOKING
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 656 per serving
From cooking.nytimes.com
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Calories 656 per serving
- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
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