Casserole Queen Pot Pie Recipes
CHICKEN POT PIE CASSEROLE
This recipe has fewer calories without the rich crust, but still a yummy comfort food.
Provided by Hannah
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
- Bake in the preheated oven until crust is lightly browned, about 15 minutes.
- Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
- Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 34 g, Cholesterol 89.7 mg, Fat 15.9 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 6.2 g, Sodium 519.1 mg, Sugar 1.4 g
CASSEROLE QUEEN POT PIE
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Thaw puff pastry according to package directions.
- Preheat oven to 425 degrees F.
- Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
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- Start your crust: Preheat your oven to 400F and roll out 1 sheet of the thawed pastry for your bottom crust. Lay it in the bottom of a large casserole dish and use a fork to pierce the dough 30-40 times in various places. There's no pattern to this; you just want to keep the dough from rising to much. Then, place the dish in your oven to bake for 15 minutes.
- Prepare your filling: Add the water and diced potatoes to a large pot. Cover and bring to a boil. When boiling, turn to medium high and continue to cook, covered, another 5 minutes. Add the frozen mixed veg, cover, and bring to a boil once more. Finally, add your dry soy curls, condensed soup, salt, pepper, and onion powder. Stir the mixture, cover, and turn the heat to medium low for 10 minutes to let the soy curls re-hydrate and absorb all the flavors. If you'd like smaller soy curl pieces, use a spatula to cut up some of the larger soy curls once they're re-hydrated.
- Finishing touches: Carefully pour the filling over the bottom crust in the casserole dish and roll your second pastry sheet to a size slightly smaller than your casserole dish. Carefully lay the pastry on top of the filling, cut three long diagonal slits down the middle to let steam escape, and place the dish back in the oven for another 20 minutes or until the crust is a nice, golden brown. Let cool for 10 minutes upon removal, and as the scents begin to waft through the house, take a moment to revel in the glory of what you’ve just made. Store leftovers in an air-tight container in the fridge for up to a week or the freezer for a month.
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