Tuscan Ham Pot Pie Recipe 475 Food

TUSCAN POT PIE

Steps:

• Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
• Add the zucchini, onions, and mushrooms. Stir.
• Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
• Rinse and drain the beans and add them.
• Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
• Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
• Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.

TUSCAN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
• Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
• Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
• Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

AU GRATIN HAM POT PIE

Steps:

• In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
• Pour into an ungreased 2-qt. round baking dish.
• Roll out pastry to fit top of dish; place over potato mixture.
• Flute edges; cut slits in pastry.
• Bake at 400° for 40-45 minutes or until golden brown.
• Let stand for 5 minutes before serving.

TUSCAN HAM POT PIE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F (180°C). Melt butter in a 10-inch ovenproof skillet set over medium-high heat. Add mushrooms, thyme and oregano. Sauté for 5 minutes or until lightly browned. Sprinkle with flour; cook, stirring constantly, for 2 minutes. Gradually whisk in broth, wine and garlic. Bring to a boil, stirring often, until thickened and smooth. 2 Stir in sour cream until well combined. Remove from heat; add cheese, stirring until melted. Stir in vegetables and ham. 3 Carefully remove thawed pie shell from foil pan and place over vegetable mixture (note: pastry will not cover the entire filling). Slash a few vent holes in the pastry. Brush with egg. Bake for 40 minutes or until crust is golden and the filling is bubbling. tip: If you don't have an ovenproof skillet, transfer the mixture to a 10-inch shallow round baking dish or a 9-inch deep-dish pie plate (add 5 minutes extra bake time for the deeper dish).

CHUNKY HAM POT PIE

Steps:

• Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
• Cook broccoli according to package directions; drain well.
• Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
• Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
• Spoon ham mixture into a greased 3 1/2 quart casserole.
• Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
• Bake, uncovered, at 400° for 45 minutes or until crust is golden.
• Let stand 10 minutes before serving.

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

TUSCAN ITALIAN SAUSAGE POT PIE

Steps:

• Preheat oven to 425 degree F.
• Remove sausage from casings.
• Brown sausage in a skilled, stirring to separate meat.
• Rinse and drain the grease off of the sausage.
• Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
• Simmer for 5 minutes over medium heat.
• Remove from heat and stir in the mozarella cheese.
• Pour the mixture into a medium size, round oven proof skillet or pie dish.
• Unroll the crescent dough; divide into triangles.
• Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
• Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

HAM POT PIE

Steps:

• Roll out dumpling dough until ¼" thick. Cut dough into 1/2" squares.
• Boil onion and ham in broth until it boils.
• Drop dumplings in slowly and consistently.
• Cook for 1 hours on simmer and stir constantly.

TUSCAN CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
• Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
• Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
• Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
• Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.