Illegal Pot Pie Food

ITALIAN POT PIES

Italian Pot Pies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

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

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