BEEF POT PIE - THE BEST!
Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.
Provided by BlondieItaliana
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
- Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
- Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
- Spray deep pie dish (I use quiche' dish) with Pam.
- Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
- Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
- Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8
GOURMET POT PIE
This is the ultimate comfort food! The flavor comes from the all-natural ingredients and the preparation techniques. You will not be sorry you took the time to make this!
Provided by Real food fan
Categories Pot Pie
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F.
- Heat large pan to medium.
- Add butter and saute onion, celery, carrots, potatoes, and dash of salt and pepper for 10-15 min, until onions are translucent.
- If using flour as thickener, add flour and stir into mixture for 1 minute.
- If using cornstarch as thickener, add cornstarch to small amount of half-and-half and stir till combined.
- Combine half-and-half, broth, and white wine and gradually stir into sauteed veggie mixture.
- Cook over medium heat and stir until thickened and bubbly.
- Add meat, peas, salt, pepper, thyme, and nutmeg and stir well.
- Pour into a 2-quart casserole dish and top with pie crust.
- Cut 3 slits to allow steam to escape.
- Beat the egg and use a pastry brush to generously apply egg to pie crust top.
- Bake for 40-50 minutes or until crust is golden brown and filling is bubbly.
- * Can be made ahead and kept in the fridge up to two days before cooking or kept frozen for approximately 30 days. Defrost in fridge before baking. If making ahead, brush egg on pastry before dish goes into the oven.
Nutrition Facts : Calories 810.4, Fat 46.8, SaturatedFat 20.4, Cholesterol 188.3, Sodium 1528.4, Carbohydrate 53.9, Fiber 7.7, Sugar 6.5, Protein 40.5
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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- In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
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- Remove the meat and brown the onions and garlic. Stir in the bouillon and water and all the other ingredients, plus the meat, but exclude the potatoes, carrots and peas.
- Cover and heat to boiling. Simmer 1½ hours, then add the vegetables and cook for about 20 more minutes, or until tender. (If the stew isn’t thick enough, just mix in a couple Tbsp of corn starch dissolved in water and cook for 10 more minutes.)
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