Grandmas Potpie Food

GRANDMA'S POTPIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in onion powder and salt. Transfer to a greased 9-in. square baking dish. Top with potatoes and vegetables. , Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over vegetables. , For crust, in a small bowl, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until a soft dough forms. , On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with melted butter. Bake at 350° for 45 minutes or until golden brown.

GRANDMA'S GROUND BEEF PIE

Steps:

• In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
• Add any seasoning of your choice.
• Drain off any fat.
• Press into a ungreased 9 inch pie plate
• Put the cheese on top.
• In a bowl combine eggs,Milk,and biscuit mix , Mix well.
• Pour over cheese.
• Bake at 400°F for 35 min or until knife or toothpick comes out clean.
• In addition you can pour gravy over this wonderful meat pie YUMMM.

GRAM'S CHICKEN POT PIE UPDATED

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

GRANDMA'S LEFTOVER TURKEY POT PIE

Steps:

• Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
• Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
• Bake in the preheated oven until the crust is golden brown, about 45 minutes.

LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
• Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
• Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you'd like.) Pour in cream. (May add frozen peas at this point if you'd like.)
• Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
• Pour mixture into a casserole dish or deep pie pan.
• Roll out crust so that it's about 1 inch larger than the pan you're using.
• Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
• Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
• Allow to cool for a little bit before serving.
• Serve with a large spoon.

GRANDMA'S PUMPKIN PIE

Steps:

• Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.

GRANDMA'S EASY CHICKEN POT PIE RECIPE

Steps:

• Preheat the oven to 400°F.
• Grease a 9-inch pie plate or baking dish.
• In a medium bowl, mix veggies, chicken, and soup.
• Add seasonings to taste.
• Pour veggie mixture into greased dish.
• Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it's a spreadable, but not runny, consistency!)
• Spread topping on top of the veggie mixture.
• Bake for 30 minutes or until golden brown.

GRANDMA'S WHISKEY SOUR

Steps:

• In a low cocktail glass (or if using high ball just double the recipe but it'll be strong!).
• add ice cubes first (handful).
• add the first four ingredients and stir well.
• top with a cherry and twist and enjoy!

CLASSIC POT PIE

Steps:

• Preheat oven to 425 degrees.
• Prepare crusts for two-crust pie, using a nine-inch pie pan or four smaller, individual-size pie tins.
• In medium saucepan, melt butter over medium heat, add onion and cook two minutes or until onions are tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; stirring constantly until bubbly and thickened.
• Add chicken and vegetables; remove from heat.
• Spoon into crust-lined pan; top with second crust. Flute edges and cut slits in several places.
• Bake at 425 degrees for approximately 30-40 minutes or until golden brown.
• Let stand five minutes before serving.

GRANDMA'S CHICKEN POT PIE

Steps:

• Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc. Cook vegetables until tender and set aside. In a large sauce pan, heat oil; add flour. Stir constantly for two minutes. Dissolve cubes in hot water. Add with milk to oil and flour mixture. Add seasoniongs, cook until thick. Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of crispy croutons: butter both sides of 4 slices of bread. Sprinkle with garlic powder and Parmesan cheese, cube. Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie. Traditional pie crust Bake at 400℉ (200℃) for 20 to 30 minutes until filling is bubbly and crust is golden.

GRANDMA'S CHICKEN POTPIE

Steps:

• Preheat oven to 400 degrees.
• Cook and cut vegetables to bite-size pieces.
• In a greased 3-qt baking dish, combine all ingredients except biscuits. Bake,uncovered, 15 mins., then remove from oven and stir.Quickly cut biscuits in half. Place biscuits halves,cut side down, over hot chicken and vegetable mixture. Bake 15-20 mins.more, or until biscuits are golden brown and done in the center.