Basic Potpie Recipes

BASIC POTPIE RECIPE

Steps:

• Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
• Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened. Off the heat, fold in the meat/chicken, peas, corn, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool. Filling can be made one day ahead, covered and chilled. Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
• Preheat the oven to 375 degrees F.
• On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds. Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff. Invert the rounds onto the baking dishes, pressing edges onto rims to secure. Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
• Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
• Serve with mixed baby greens salad with red and yellow pear tomatoes.

EASY POTPIE

Steps:

• In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish. , For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

EASY POT PIE RECIPE

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
• Unroll dough into 4 rectangles; firmly press seams and perforations together to seal. Place over chicken mixture; press ends of dough to top edge of dish with fork to seal.
• Bake 20 min. or until crust is deep golden brown.

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

EASY CHICKEN POT PIE

Steps:

• Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake uncovered 25 to 30 minutes or until crust is golden brown.