Crowdpleasingpotpie Recipes

CROWD-PLEASING CREAMY CASSEROLE

Steps:

• Combine ham, broccoli, cheese and croutons; place in 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and milk in medium bowl until blended. Add remaining ingredients; mix well. Pour over ham mixture. Refrigerate 1 hour.
• Heat oven to 375°F. Bake casserole, uncovered, 45 min. or until center is set.

SLOW COOKER CHICKEN POT PIE

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.

CROWD PLEASING POT PIE

Steps:

• Spray a 9x13 glass or ceramic baking dish with cooking oil.
• Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
• Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
• In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
• Sprinkle seasonings atop of mixture.
• Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
• Bake in over 375 degrees ~ 30 minutes til crust is done.

BIG BATCH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 350°F (180°C). Heat the oil in a large skillet, then cook beef over medium high heat for 7-10 minutes. Add the onion, carrot and garlic, stir and cook for another 5 minutes. Add the Worcestershire sauce, tomato paste and herbs, cook for 2 minutes more, stirring constantly. Pour in the wine and broth; reduce at a simmer until reduced to a scant 1/2 cup (125 mL) liquid in the pan. Stir in the peas.
• Meanwhile, prepare both bags of mashed potatoes according to package instructions.
• Spoon the beef mixture into a 9 x 13 (3 L) casserole dish. Spread the mashed potatoes on top of the beef mixture with a spatula, starting from the outside and working in. Rough up the mashed potatoes with a fork and sprinkle with the Parmesan cheese.
• Bake until bubbling and golden, about 20 minutes. Let cool slightly before serving.

CROWD-PLEASING CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Spray the bottom of a 13x9-inch baking dish with nonstick cooking spray.
• Place the chicken, potatoes, and carrots into a Dutch oven pan. Then pour the broth over the top.
• Place the pan over medium high heat and bring the broth to a gentle boil. Reduce the heat to medium, cover the pan, and simmer 18 minutes.
• Add the asparagus and continue simmering for 2 minutes.
• Remove the potatoes, carrots, and asparagus with a slotted spoon and drain well. Remove the chicken to a cutting board to cool slightly. Set aside 2 cups of the broth and throw away the remaining broth.
• When the chicken has cooled, tear it into large shreds and place the shreds back in the pan. Return the vegetables to the pan and cover the pan.
• Melt 6 tablespoons of the butter in a saucepan over medium heat.
• Stir the onion into the butter and cook for 2 minutes.
• Whisk the flour and seasoning salt in with the onions. Stirring continuously, cook for 1 minute or until the flour bubbles but isn't brown.
• Slow stir in the 2 cups of reserved broth and bring to a boil. Stir and boil for 1 minute.
• Reduce the heat to low and stir in the whipping cream. Cook the sauce, stirring continuously, for 5 minutes or until thick.
• Pour the sauce over the chicken and vegetables, stirring to coat well. Make sure the chicken, veggies, and sauce are spread out evenly in the dish.
• Sprinkle pot pie filling with mushrooms.
• Separate the breadstick dough into 8 strips. Twist 3 of the dough strips and place them lengthwise over the filling.
• Twist the remaining 5 strips of dough and place them crosswise over the top to form a lattice pattern.
• Melt the remaining butter in a small bowl in the microwave. Brush the breadstick dough strips with the melted butter.
• Bake pot pie for 35 minutes or until the mixture is bubbly around the edges. If the dough seems to be browning too quickly, cover the pan with foil to finish baking.

SHEPHERD PIE FOR A CROWD

Steps:

• In a dutch oven,lightly brown hamburger until grease is released. Drain.
• Return it to pot.
• Add onion and garlic and saute with hamburger until onions soften.
• Add spices, tomato sauce, paste, wine and Worcestershire sauce.
• Simmer for 15- 20 minutes.
• Pour into large lasagna pan.
• Sprinkle with frozen green beans.
• cover with mashed potatoes that have been thinned with milk enough to spread easily.
• Sprinkle with cheddar cheese.
• Bake 45 minutes at 350.
• If you like, turn on broiler for 5 minutes until cheese gets brown and crunchy.
• (Watch closely -- some of my kids don't like this.).