Illegalpotpie Recipes

BASIC POTPIE RECIPE

Basic Potpie Recipe image

Provided by Food Network

Time 1h25m

Yield 4 to 5 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup minced onion
1 large carrot, sliced
2 teaspoons minced garlic
Salt and freshly ground pepper
2 cups sliced mushrooms, cultivated or wild
1/2 cup dry white wine
1 1/2 cups chicken or beef stock*
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1 tablespoon cornstarch mixed with 4 tablespoons liquid, such as dry Sherry, Sercial Madeira, or water
3 cups diced cooked chicken or meat
1 cup frozen peas, thawed and drained
1 cup frozen corn, thawed and drained
3 tablespoons minced fresh parsley leaves
1 pound frozen puff pastry, thawed
Egg wash (1 large egg beaten with 1 teaspoon water and a pinch of salt)
*can substitute 1/2 cup cream and 2 cups stock, if desired

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.

ILLEGAL POT PIE

Illegal Pot Pie image

I call this recipe 'Illegal Pot Pie' because it is such a cheat recipe that it should be illegal. It came about the other night when I was hungry for 'something' and looked in the cabinet and saw a can of Campbell's Chunky Turkey Pot Pie Soup. I then remembered that I had a pie crust in the refrigerator! I am a fan of double crusted pot pies, but you can certainly use the top crust only. You can also use any soup you would like as long as it a thick, chunky soup with some substance. OAMC friendly!

Provided by Brandess

Categories Savory Pies

Time 30m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

18 ounces campbell's chunky turkey pot pie soup
1 pillsbury ready made double crust pie crust
salt and pepper, to taste

Steps:

Carefully roll out the thawed pie crusts. For the bottom dough, cut them 1/2" larger than the ramekin, making sure you've cut enough to go across the bottom and up the sides yet still have that 1/2" overlay.
Cut a circle of dough for the top using the top of the ramekin to cut the dough. Using a knife cut a small X in the center of the dough.
Pour the soup in a bowl - salt and pepper to taste.
Split the soup between the ramekins - filling to 1/4" of an inch from the rim.
Place the round dough on top of the ramekin.
Dip your fingertip in water and trace around the dough circle.
Bring the excess dough up from the sides of the bottom crust and seal it down over the water ring on the dough circle. Using a fork or your fingers, crimp the dough to completely seal.
Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.

Nutrition Facts : Calories 948.6, Fat 62.3, SaturatedFat 15.5, Sodium 975.6, Carbohydrate 85.5, Fiber 3.1, Sugar 0.3, Protein 11.5

QUICK AND EASY VEGETABLE POTPIE

Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.

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