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Pat’s Panty: A piece of pie

By Pat Mills

Why buy frozen pot pies when you can make these easy, homemade versions?  These pies are the ultimate comfort food. – Pat

 

Chicken pot pie

1 medium onion, chopped
2 tablespoons canola oil
½ cup all-purpose flour
1 teaspoon poultry seasoning
1 can (14½ oz.) chicken broth
¾ cup milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1 sheet refrigerated pie pastry

In a large saucepan, sauté onion in oil until tender. Stir in flour and poultry seasoning until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables. Transfer to a greased 9-in. deep-dish pie plate. Top with pastry. Trim, seal and flute edges. Cut slits in pastry. Bake potpie at 450 degrees for 15 to 20 minutes or until the crust is golden brown and the filling is bubbly. Yield: 6 servings.

Beef pot pie

¼ cup each chopped onion, green pepper, and sweet red pepper
1 tablespoon canola oil
2 garlic cloves, minced
3 cups cubed cooked roast beef
2 cups frozen cubed hash brown potatoes
1 can (10¾ oz.) condensed cream of  mushroom soup, undiluted
1 package (10 oz.) frozen corn
1 jar (4½) sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
dash pepper
2 sheets refrigerated pie crust

In a large skillet, sauté onion and peppers in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the roast beef, hash browns, soup, corn, mushrooms, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce the heat; cover and simmer for 10 minutes. Line a pie plate with one sheet of piecrust, trim with edge. Add filling. Top pie with remaining pastry sheet; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 375 degrees for 45 to 50 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before cutting. Yield: 8 servings.

Italian shepherd’s pie

1 pound ground beef
1 medium onion, finely chopped
2 cups marinara sauce
1/8 teaspoon salt
1/8 teaspoon pepper
topping:
1 cup all-purpose flour
¼ cup grated parmesan cheese
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon Italian seasoning
½ cup milk
¼ cup butter, melted

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened. Spoon into four 8-oz ramekins or custard cups; set aside. In a small bowl, combine the flour, Parmesan cheese, baking powder, salt and Italian seasoning. Stir in the milk and butter just until moistened, spoon dough over meat mixture; place ramekins on a baking sheet. Bake at 450 degrees for 12-15 minutes or until golden brown. Yield: 4 servings.

FOOD FACTS

• If you need ripe bananas for a recipe, but yours are too green, place them in a paper bag until they are ripe, adding an apple will speed up the process.
• A great way to add a twist to your favorite French toast recipe it to use different breads.  Try zucchini, pumpkin, or cinnamon-raisin bread.

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