CHILI POT PIE
Chili Pot Pie is a super easy and delicious dinner idea. Use leftover chili or even canned chili to get a hot and flavorful dinner on the table quick!
Provided by April Woods
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Press a layer of dough into your pie plate. Paint with egg wash and bake at 375 degrees for 5 minutes. Allow to cool completely.
- Pour chili into pie dish, and top with shredded cheese.
- Paint egg wash on outer edges of lower pie crust, then place top layer of pie crust over the pie. Press edges down with a fork to seal, brush entire top with egg wash, then cut a few slits in the top to vent.
- Bake at 375 degrees on middle rack for 25 - 30 min until crust is browned and chili is heated through.
- Enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
MEXICAN POLENTA PIE
This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.
Provided by Barb G.
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 375°F.
- In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
- Add turkey, chili powder, cumin and cayenne.
- Cook until turkey is no longer pink, stirring to break up meat.
- Add beans, undrained tomatoes and salsa.
- Bring to boiling; reduce heat.
- Simmer gently 15 minutes.
- Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
- Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
- Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
- Sprinkle 1 cup of cheese over polenta in dish.
- Top with meat mixture.
- Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
- Bake, uncovered, for 35 minutes or until bubbly.
- Sprinkle with cilantro.
- Let stand 15 to 20 minutes before serving.
- Makes 12 servings.
VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST
Categories Mushroom Pepper Potato Bake Vegetarian Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.
- Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.
- For polenta:
- Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.
- Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.
- Spoon pot pie onto plate; serve hot.
SPEEDY CHILI POT PIE
Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
- Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
BEEF POT PIE WITH POLENTA CRUST
Make and share this Beef Pot Pie With Polenta Crust recipe from Food.com.
Provided by Barb G.
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.
- In a heavy four quart casserole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.
- In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minutes longer, or until vegetables are tender.
- As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.
- For crust: In a food processor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.
- Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.
- Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.
- Roll dough to fit the casserole that has the meat veggie mixture in; Place dough over mixture and bake in 350°F oven until crust is brown and stew is bubbling, Serve.
Nutrition Facts : Calories 974.9, Fat 48.9, SaturatedFat 21.6, Cholesterol 283.9, Sodium 411.1, Carbohydrate 71.2, Fiber 5.6, Sugar 4, Protein 60.5
POLENTA TAMALE PIE
Categories Bean Beef Cheese Bake Sauté Dinner Cheddar Fall Hominy/Cornmeal/Masa Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
- Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
- Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.
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- Spoon the mixture into 4-6 oven safe baking dishes or one 9 inch pie plate and place on baking sheet with sides.
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