Potato Pot Pie Recipes

BEEF AND POTATO PIE

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

POTATO PIE

Steps:

• Boil the potatoes in salted water until cooked.
• Preheat oven to 425*F.
• Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
• Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
• Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
• Brush with the melted butter.
• Bake for 20 to 30 minutes or until golden brown.
• Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

CHEESY POTATO POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a deep, wide sautee pan over medium-low heat.
• Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
• Stir in the potatoes and enough milk to almost cover the potatoes.
• Bring to a boil over high heat.
• Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
• Partially mash the potatoes with a potato masher in the pan.
• Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
• Remove from the heat to cool slightly.
• Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
• Stir the egg yolks into the potato mixture.
• Beat the egg whites with clean dry beaters
• in a medium bowl until almost-stiff peaks form when the beaters are lifted.
• Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
• Bake until puffed and golden, about 20-30 minutes. Let cool before serving.

CHICKEN POT PIE WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
• For the topping: Put the potatoes in a large pot and cover with water, season with salt.
• Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
• To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

SWEET POTATO POT PIE

Steps:

• Preheat oven to 400 degrees.
• In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
• Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
• Stir in the adobo sauce and corn.
• In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
• Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
• Remove from heat and season with more salt to taste.
• Pour the filling into small ovenproof bowls, each three quarters full.
• Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
• Place the dough on the bowls and fold over the edge of the dish.
• Brush the dough lightly with egg white (this creates a golden crust).
• Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
• Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.