Keep the January cold at bay with pot pies

 

As winter’s cold and gloom continues, few things bring warmth like a hot pot pie.

It’s a relatively simple comfort food — meat, potatoes and vegetables simmered in a broth or sauce and baked inside a flaky pie crust.

You can make one large pie to feed the entire family, or place the pastry and filling in individual dishes to create a pie for each person — especially nice for nights when schedules don’t mesh and family members are eating at different times.

Although chicken pot pie is probably the most well known variety, you can use virtually any meat or create a vegetarian dish that will tantalize your whole family.

Pot pies are an easy way to use leftovers, although you can start from scratch as well.

You can make your own sauce or use a purchased gravy to add depth to the pot pie.

Similarly, you can make your own pie crust or purchase one at the store. You can use a top crust alone, or have a top and bottom crust. Just make sure the filling is hot when you place the crust on top. Then it will bake all the way through and be tender and flaky.

Although some people wouldn’t consider a pot pie without a crust, you can use other toppings, such as corn bread, mashed potatoes, phyllo dough, puff pastry, biscuit dough or popover batter.

When making pot pies, be sure the meat is fully cooked before adding it to the filling.

If you’re using puff pastry to top the pie, thaw it before using. To ensure the crust is golden brown and shiny, use a pastry brush to apply an egg wash (an egg beaten with a tablespoon of water or milk) to the top crust. Don’t forget to cut a slit in the top of the crust so steam can escape.

Following are pot pie variations from  www.foodnetwork.com, www.myrecipes.com and www.ezinearticles.com.

 

 

Mini Chicken Potpies

1-3/4 pounds skin-on, bone-in chicken thighs

Kosher salt

Freshly ground pepper

2 tablespoons extra-virgin olive oil

2 leeks, white and light green parts only, sliced 1/4-inch thick

1 fennel bulb, cored and thinly sliced, plus 1 tablespoon chopped fronds

1 tablespoon flour, plus more for dusting

1/4 cup Pernod or white wine

Pinch of saffron, optional

1 cup heavy cream

1/2 teaspoon finely grated orange zest

2 medium red-skinned potatoes, diced

3 small plum tomatoes, finely chopped

1 17-ounce box frozen puff pastry, thawed

1 large egg, lightly beaten

Place chicken in a small roasting pan, season with 3/4 teaspoon salt and pepper. Roast in a 375-degree oven about 40 minutes, until golden and cooked through. Let cool. Shred meat, discarding skin and bones.

Heat olive oil in a large skillet over medium heat. Add sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook about 8 minutes, stirring occasionally, until the vegetables soften. Sprinkle with flour and cook, stirring, 1 minute. Add Pernod and saffron and simmer about 1 minutes, until liquid is almost evaporated.

Add 3/4 cup water, heavy cream, orange zest, potatoes and 1/2 teaspoon salt. Bring to a simmer over medium-high heat and cook 8 to 10 minutes, until potatoes are almost tender. Stir in shredded chicken, tomatoes and fennel fronds and season with salt and pepper.

Set out six 8-to-10-ounce ramekins. Unfold puff pastry on a lightly floured surface and gently roll out until it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out six rounds slightly larger than the ramekins.

Divide filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of each ramekin with the beaten egg. Set a puff pastry round on top of each and gently press around the edge to secure the dough. Brush the remaining egg over the pastry.

Transfer potpies to a baking sheet and bake in a 350-degree oven about 30 minutes, until pastry is domed and golden brown. Let stand 5 minutes before serving.

 

 

Beef Pot Pie

For crust:

2 cups flour

3/4 teaspoon salt

1/3 cup canola oil

6 tablespoons ice water

2 tablespoons fresh chives, minced

For filling:

2 teaspoons olive oil

1 pound top sirloin steak, trimmed of fat and cut into 1-inch pieces

1/2 sweet yellow onion, diced

8 ounces button mushrooms, sliced

2 carrots, sliced

4 to 5 garlic cloves, minced

6 small red potatoes, diced

Sea salt

Freshly cracked pepper

1 teaspoon thyme

1 tablespoon tomato paste

4 cups beef broth

1/3 to 1/2 cup cornstarch

2 to 3 tablespoons fresh parsley, chopped

Stir flour, salt, canola oil, ice water and chives together in a bowl. Mix until flour is wet.

Gather the dough into a ball — mixture will be crumbly — and place between two sheets of plastic wrap. Roll into an 1/8-inch-thick oval or square crust, depending on shape of your pan. Cover dough with plastic wrap and place in the refrigerator.

Place diced potatoes in a pot of water and boil for 4 to 5 minutes. Drain and set aside.

Heat 2 teaspoons olive oil in a Dutch oven over medium high heat. Add beef and sear for 1 minute, stirring often. Add onions, mushrooms and carrots and continue to cook for 3 to 4 minutes. Add minced garlic and cook, stirring constantly, for 1 minute. Add tomato paste, stirring well.

Deglaze pot with 1/2 cup of broth, scraping up the bits. Add another 3 cups broth along with the potatoes.

While the mixture simmers, whisk together cornstarch and remaining 1/2 cup of beef broth. Stir into beef mixture until it thickens, about 2 minutes. Remove from heat and stir in the parsley.

Taste and season with additional salt, pepper or thyme if needed. Ladle filling into a large baking dish.

Place dough on top of the filling. Crimp the edges with your fingers or a fork. Make a small slice in the center of the crust with a knife.

Place the pie on a baking sheet covered with foil, then bake in a 450-degree oven for 38 to 40 minutes, until the crust is golden brown.

Remove pie from the oven and let it rest for 15 to 20 minutes before serving.

 

 

Chicken Pot Pie Empanadas

1 tablespoon unsalted butter

1/2 yellow onion, diced

1 tablespoon flour

3/4 cup low-sodium chicken broth

1 10-ounce box frozen peas and carrots

1 3 to 4-pound store-bought rotisserie chicken, meat shredded

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 refrigerated 9-inch pie crusts

Melt butter in a saucepan over medium heat. Add onion and cook 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook about 3 minutes, until thickened. Add peas and carrots, chicken, salt and pepper. Remove from heat.

Cut each pie crust in half to form 4 half-circles. Spoon chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet.

Bake in a 400-degree oven for 15 to 18 minutes, until golden.

 

 

Easy Cheeseburger Pie

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 tomato, sliced

1/2 teaspoon garlic salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 cup shredded cheddar cheese

1/2 cup buttermilk baking mix

1 cup milk

2 eggs

In a large skillet, cook beef, onion and garlic over medium heat until beef is brown. Drain. Spread beef mixture into a greased 10-inch pie plate.

Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

In a small bowl, combine baking mix, milk and eggs. Pour over cheese.

Bake in 400-degree oven for 25 minutes, until knife inserted in center comes out clean. Cool for 5 minutes before serving.

 

 

Deconstructed Chicken Pot Pie

2 tablespoons butter

3 boneless, skinless chicken breasts, cut into small cubes

3 celery stalks, finely diced

2 carrots, peeled and finely diced

1 large onion, finely diced

Kosher salt

Freshly ground black pepper

2 sheets frozen puff pastry, thawed

1 large egg, whisked with 1 teaspoon water

1/4 cup flour

1/8 teaspoon turmeric

3 cups low-sodium chicken stock, hot

2 cups half-and-half

2/3 cup frozen peas

2 sprigs fresh thyme, leaves picked

1 small sprig fresh rosemary, leaves chopped

Melt butter in a large skillet over medium heat. Add chicken, celery, carrots, onion and some salt and pepper. Cook seven minutes, until vegetables just begin to soften.

Unroll both sheets of pastry, even out the surface with a rolling pin and cut out three circles from each sheet. Transfer circles to two parchment-lined baking sheets, poke them all over with a fork and brush with egg wash. Sprinkle with salt and pepper and bake in a 425-degree oven about 10 minutes, until golden brown.

Sprinkle flour over chicken and vegetables and add turmeric. Cook two minutes. Pour in hot stock, add half-and-half, peas, thyme and rosemary and cook three minutes, until sauce thickens. Serve in bowls topped with the crusts.

 

 

Teriyaki Chicken and Gingered Vegetable Pot Pie

4 tablespoons butter

4 tablespoons flour

1 chicken bouillon cube

2 cups chicken stock, hot

1/2 cup heavy cream

1 teaspoon grated fresh ginger

2 cups frozen peas and baby onions

2 cups cubed teriyaki-style deli chicken (1/2-inch cubes)

1 cup finely minced fresh parsley

Kosher salt

Freshly ground black pepper

1 sheet frozen puff pastry

1 large egg beaten with 1 tablespoon milk

In a four-quart saucepan or Dutch oven, melt butter over medium heat, then add flour. Cook two minutes, whisking, until mixture is combined and raw flour taste is gone.

Whisk bouillon cube into hot chicken stock until combined. Add stock mixture to the roux, then add the cream. Add ginger and bring to a simmer, whisking. Cook five minutes. Lower heat, add peas and onions, chicken and parsley and season with salt and pepper. Heat until just warmed. Transfer mixture to a two-quart ovenproof saucepan or heatproof ramekin. Let cool to room temperature.

Let the puff pastry thaw just until you can work with it. Cut pastry into a circle one-inch wider than the saucepan or ramekin and poke a few holes in it with a fork. Brush one inch of the outside of the saucepan or ramekin with half the egg wash. Place pastry over top of the saucepan and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.

Bake in a 400-degree oven 25 to 35 minutes, until the top is golden brown.

 

 

Pizza Pot Pie

8 ounces pizza dough

2 tablespoons olive oil

3 cloves garlic, roughly chopped

1 green bell pepper, roughly chopped

1 small yellow onion, roughly chopped

1 pound sweet Italian sausage, casings removed

24 ounces marinara sauce

1/2 teaspoon dried oregano

Pinch of red pepper flakes

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter, melted

12 ounces sliced Havarti

Put pizza dough in a medium bowl and coat well with one tablespoon oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about one hour.

Put garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.

Heat remaining oil in a medium saucepan over medium-high heat until shimmering. Add sausage and cook four minutes, breaking it up with a wooden spoon, until lightly browned. Add onion mixture and cook five minutes, stirring occasionally, until moisture has evaporated from the pan and the onions are soft. Stir in marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce heat to medium low and cook 15 minutes, uncovered, stirring often, until thick.

Brush the sides and lip of a one-quart ramekin with butter. Line the bottom and sides with Havarti. Fill with 1-1/2 cups hot marinara-sausage sauce.

Gently pull and stretch pizza dough into a 10-inch circle and place it over the ramekin, leaving a two-inch overhang. Gently press the edges to lightly seal. Put on a baking sheet and bake in a 400-degree oven 30 minutes, until golden brown and the top sounds hollow when you tap it.

Remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.

 

 

Spicy Cajun Chicken Pot Pie

9 inch round refrigerated pie dough

1-1/2 cups whole milk, plus more for brushing

1 teaspoon chopped fresh thyme

1 teaspoon Cajun seasoning

3 tablespoons unsalted butter

1 small green bell pepper, diced

1/2 medium onion, chopped

3 tablespoons flour

8 ounces small red potatoes, diced

3 cups coarsely shredded cooked chicken

1 tablespoon chopped pickled jalapenos

Kosher salt

Freshly ground black pepper

Place pie dough on a baking sheet and brush with a little milk. Sprinkle with thyme and 1/4 teaspoon Cajun seasoning. Bake in a 375-degree oven 15 to 18 minutes, until golden brown and crisp. Break into quarters.

Melt butter in a large skillet over medium-high heat. Add bell pepper, onion and remaining Cajun seasoning. Cook five minutes, stirring occasionally, until vegetables are softened. Sprinkle in the flour and cook two minutes, stirring. Gradually pour in milk while stirring to avoid lumps. Add potatoes and two cups water. Bring to boil, reduce the heat to low and simmer 15 minutes, stirring occasionally, until potatoes are cooked and liquid is thickened. Add chicken and jalapenos and simmer three minutes, until chicken is heated through. Thin sauce with a little water if desired. Season with salt and pepper.

Serve in shallow bowls with a portion of pie crust.

 

 

Chicken Pot Pie Pockets

2 10-1/2-ounce cans cream of chicken soup

10-ounce bag frozen carrot, corn and green bean mix

1 teaspoon garlic powder

1 small rotisserie chicken, meat shredded, skin and bones discarded

Kosher salt

Freshly ground black pepper

2 boxes refrigerated pie crusts (2 crusts in each box)

1 large egg, beaten

Combine cream of chicken soup, frozen vegetables, garlic powder, shredded chicken, salt and pepper in a bowl.

Unwrap pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup chicken mixture in the center of one rectangle and brush pastry with water around the perimeter. Top with another piece of pastry, then use a fork to press down on the edges to completely seal closed. Brush with egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make eight pot pie pockets.

Transfer to two parchment-lined baking sheets. Bake in a 375-degree oven 20 to 30 minutes, until golden brown.

 

 

Veggie Pot Pie With Cornmeal Pie Crust

For crust:

1-1/4 cups flour, plus more for work surface

3/4 cup white cornmeal

1 teaspoon kosher salt

1/2 cup unsalted butter, chilled and cut into small pieces

1 large egg yolk

3 to 6 tablespoons ice water

For filling:

8 small new potatoes, medium dice

1 large yam, peeled and medium dice

2 parsnips, peeled and medium dice

2 stalks celery, chopped

12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces

8 tablespoons vegetable oil

Salt

Freshly ground black pepper

4 tablespoons flour

4 cups mushroom broth, warmed

1/2 cup frozen peas

6 sprigs fresh thyme, leaves stripped and chopped

1/2 sprig fresh rosemary, leaves stripped and chopped

2 tablespoons sherry vinegar

For crust, combine flour, cornmeal, and salt in a food processor and pulse to combine. Add butter and pulse just until it resembles coarse crumbs.

In a small bowl, whisk together egg yolk and two tablespoons ice water. With the processor running, drizzle in yolk mixture. The dough should just come together. If it looks dry, add as much as four tablespoons ice water, a little at a time.

Turn dough out onto a floured surface and knead until it comes together — it will be stiffer than a regular pie crust. Divide into four pieces, press into discs and wrap in plastic wrap. Refrigerate 30 minutes.

Preheat the oven to 400 degrees F.

For filling, toss potatoes, yam, parsnips, celery and mushrooms with four tablespoons oil. Season with salt and pepper and spread evenly on a baking sheet. Roast 20 to 25 minutes in a 400-degree oven, tossing halfway through, until golden brown. Veggies won’t be cooked though but should be al dente.

Combine flour and remaining oil in a saucepan over medium heat and cook three minutes, until smooth and bubbly like pancake batter. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.

Add roasted veggies to the mushroom broth along with peas, thyme, rosemary and sherry vinegar. Divide filling among four eight-ounce ramekins.

Remove dough from the fridge and roll each piece into a five-inch disc. Wet the rim of each ramekin and lay a crust over the top. Poke five or six times with a fork and bake 20 to 25 minutes, until crust is golden brown.

 

 

All-Crust Sheet Pan Chicken Pot Pie

3 tablespoons unsalted butter

2 teaspoons fresh thyme leaves, chopped

1/3 cup flour, plus more for dusting

3 cups low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1 rotisserie chicken, skin discarded and meat shredded

14-ounces frozen pearl onions, thawed

2 large carrots, sliced into thin half-moons

2 stalks celery, finely diced

2 17.3-ounce packages puff pastry

1 large egg, beaten with a splash of water

Melt butter with thyme in small saucepan over medium heat. Whisk in flour and cook one minutes, stirring, until a sandy consistency. Pour in chicken broth, whisking constantly until smooth. Stir in two teaspoons salt and a few grinds of black pepper and bring to a boil. Lower heat and simmer gently 10 minutes, until thickened and the flour flavor is gone.

Place chicken, onions, carrots and celery on an 18-by-13-inch sheet pan coated with cooking spray and toss to combine. Set aside.

Stack two puff pastry sheets on top of each other on a lightly floured surface. Roll pastry out to a 15-inch square. Cut pastry into one-inch strips so you have 15 strips. Repeat with remaining puff pastry sheets.

Pour gravy over top of the chicken mixture on the sheet pan. Arrange pastry strips over the filling crosswise, overlapping slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with egg wash and bake in a 400-degree oven 35 to 40 minutes, until deep golden brown

 

 

Buffalo Chicken Pot Pie

4 tablespoons unsalted butter

2 cloves garlic, minced

1 small onion, diced

3 stalks celery, diced

2 medium carrots, diced

Kosher salt

1/2 cup flour

1-1/2 cups chicken stock

1 cup whole milk

2-1/2 cups shredded cooked chicken meat

1/2 cup frozen green peas

1/4 cup hot sauce

2 tablespoons sour cream

1 14 to 16-ounce box refrigerated rolled pie crusts

1/2 cup crumbled blue cheese

1 large egg

Melt butter in a large saucepan over medium heat. Add garlic and onion and cook three minutes, until translucent. Add celery, carrots and a pinch of salt and cook five minutes, until colors brighten and the vegetables soften.

Sprinkle in flour and cook two minutes, stirring, until butter and liquid are absorbed. Pour stock and milk into the pot, stirring continuously to dissolve the flour, and cook six minutes, until thickened. Remove from heat and stir in chicken, peas, hot sauce, sour cream and one teaspoon salt. Cool to room temperature.

Unroll one pie crust over a nine-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half the cooled pot pie filling onto the bottom crust. Sprinkle half the blue cheese on top. Pour remaining filling on top and sprinkle with remaining blue cheese. Unroll top crust over the pie. Roll the bottom and top crust edges together and crimp.

Whisk egg and two tablespoons water in a small bowl. Brush top of the pie with the egg wash and make four slits on top. Bake in a 425-degree oven 40 minutes, until crust is golden brown. Cool 15 to 20 minutes before slicing and serving.

.