Pot pies are a comfort food for all seasons

Spring is at our door, but comfort foods always satisfy — no matter the season.

Pot pies are a relatively simple comfort food — meat, potatoes and vegetables simmered in a broth or sauce and baked inside a flaky pie crust.

But there are plenty of ways to get the taste of a pot pie without making the actual pie. You can have a pot pie soup or a pasta dish with all the traditional ingredients. You can even create a pot pie themed baked potato.

Pot pies are found in virtually every flavor. You can find beef pot pies, seafood pot pies and tofu pot pies, in addition to the traditional chicken pot pie.

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.

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.allrecipes.com.

 

 

Beef Pot Pie

1 pound sirloin steak, cubed

Salt

Ground black pepper

1 14-ounce can beef broth

3 large carrots, diced

3 potatoes, cubed

1 cup frozen green peas, thawed

3 tablespoons cornstarch

1/3 cup water

2 9-inch refrigerator pie crusts

Brown meat on all sides in a saucepan over medium heat. Pour in water to almost cover, bring to a boil and reduce heat. Simmer two to three hours, until meat is tender and falls apart easily.

Transfer meat to a large mixing bowl. Shred meat slightly and add salt and pepper to taste.

In another two-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook 15 to 20 minutes, until almost tender.

When done, add to beef; leaving liquid in the pan. Combine peas with carrots and potatoes, add to beef and stir to combine.

Dissolve cornstarch with 1/3 cup water. Pour into saucepan with beef broth, stirring constantly. Bring to a simmer, reduce heat and cook five minutes.

Line a pie plate with one of the pie crusts following the package directions. Place beef mixture into the crust. Pour gravy over the top, then cover with the other pie crust.

Bake in a 350-degree oven 25 minutes,  until crust is golden brown. Let cool five minutes before serving.

 

 

White Chicken Chili Pot Pie

1/3 cup salted butter

1 small yellow onion, chopped

1 small green bell pepper, chopped

2 garlic cloves, minced

1/3 cup flour

2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups chicken broth

2 cups shredded rotisserie chicken

1 15-ounce can white kidney beans, drained and rinsed

4 ounces 1/3-less-fat cream cheese, softened

1/2 cup jarred mild salsa verde

1 4-ounce can chopped green chilis, undrained

1 9-inch refrigerated pie crust

Melt butter in a 10-inch cast-iron skillet over medium heat. Add onion, bell pepper and garlic and cook two minutes, stirring often, until slightly softened and fragrant.

Add flour and cook one minute, stirring constantly, until mixture smells nutty. Stir in cumin, dried oregano, salt and black pepper until well combined.

Gradually stir in broth and continue to cook over medium three minutes, stirring occasionally, until thickened and smooth.

Add chicken, beans, cream cheese, salsa verde and chiles. Cook two minutes, stirring constantly, until cream cheese is melted. Remove from heat and spread chicken mixture in an even layer. Cool 10 minutes.

Unfurl pie crust on a sheet of parchment paper and roll into an 11-inch circle. Fold dough edges under to create a 10-inch circle. Crimp edges, if desired. Place pie crust over filling in skillet. Use a paring knife, cut four one-inch-long slits into top of pie crust.

Bake in a 425-degree oven 30 to 35 minutes, until golden brown and bubbly. Cool five minutes before serving.

 

 

Seafood Pot Pie

1/2 cup unsalted butter

1-1/2 cups thinly sliced yellow onion

1 cup thinly sliced fennel

1 cup thinly sliced celery

1 cup thinly sliced carrots

1/2 cup flour

1/2 cup dry white wine

3 cups fish stock

1/4 cup heavy cream,

1 tablespoon kosher salt

1/2 teaspoon ground black pepper

1 8 ounce fillet halibut, skin removed, cut into 1-inch pieces

1/2 pound sea scallops, halved horizontally

1/2 pound peeled and deveined medium shrimp

1 pound jumbo lump crabmeat, picked over

1 cup frozen green peas

2 tablespoons chopped fresh parsley, plus more for garnish

1 large egg, lightly beaten

1 17.3-ounce package frozen puff pastry sheets, thawed

Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery and carrots and cook eight minutes, stirring often, until vegetables are softened and onion is translucent. Add flour and stir to coat vegetables well, stirring one minute. Add wine and stir 15 seconds, until wine has evaporated and mixture creates a slurry. Add fish stock and three tablespoons cream, stirring five minutes, until mixture thickens into a creamy sauce. Season with salt and pepper, then gently fold in seafood, green peas and parsley.

Reduce heat to medium-low and cook six to eight minutes, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood is not cooked through. Ladle two cups mixture into each of five 18 to 20-ounce ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.

Whisk egg and remaining heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface, roll each sheet into a 13-inch square and cut each square into quarters. Discard any extra pastry.

Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, then brush the top with egg wash. Use the tip of a knife to create three small slits in the center of the pastry. If desired, place chopped fennel fronds or parsley leaves on top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.

Place baking sheet in a 375-degree oven and bake 40 minutes, until pastry is golden brown and filling is hot and bubbly. Let cool 10 minutes before serving.

 

 

Twice Baked Chicken Pot Pie Potatoes

4 russet potatoes, scrubbed

1 tablespoon extra-virgin olive oil

1-3/4 teaspoons kosher salt

1/2 teaspoon black pepper

2/3 cup heavy whipping cream

6 tablespoons unsalted butter

2 teaspoons jarred roasted chicken stock base

1-1/2 cups shredded rotisserie chicken

1-1/2 cups frozen carrots and peas, thawed

2 tablespoons chopped fresh parsley, plus more for garnish

2 teaspoons chopped fresh thyme

1 teaspoon grated garlic

1 cup shredded sharp cheddar cheese

Pierce potatoes all over with a fork and place on a large rimmed baking sheet lined with aluminum foil . Rub potatoes all over with olive and sprinkle evenly with one teaspoon salt and 1/4 teaspoon pepper.

Bake in a 400-degree oven one hour, until skin is crispy and a fork can easily be inserted into centers of potatoes. Let cooked potatoes sit at room temperature 10 minutes, until cool enough to handle. Reserve baking sheet with foil.

You could also place potatoes on a microwave-safe plate and microwave on high 10 to 12 minutes, until a fork can easily be inserted into centers of potatoes.

Cut cooled potatoes in half lengthwise and scoop flesh into a large bowl, leaving about 1/8-inch border around the edges of skins. Place potato skins, cut side up, on reserved baking sheet and set aside.

Add heavy cream and butter to potatoes, mash until fully combined. Stir in chicken, carrots and peas, parsley, bouillon base, garlic, thyme, 1/4 cup cheddar cheese, remaining salt, and 1/4 teaspoon pepper until evenly combined.

Divide chicken mixture evenly between potato skins and sprinkle evenly with remaining cheese. Bake in a 400-degree oven 10 minutes, until cheese is melted, then broil three to five minutes, until cheese is browned. Garnish with additional parsley.

 

 

 

Chicken Pot Pie Pasta Bake

1 whole roasted chicken

1 bay leaf

1/2 cup unsalted butter

1 yellow onion, diced

3 carrots, cubed

3 ribs celery, cut into 1/2-inch pieces

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 cup flour

6 cups chicken broth

1 rounded tablespoon chicken bouillon paste

1 cup green peas

1/3 cup heavy cream

1 pound dry pasta shells

For topping:

1 cup panko bread crumbs

1/2 teaspoon kosher salt

1/4 cup melted butter

Pull meat from chicken and refrigerate.

Place two quarts water in a pot and add chicken bones, skin and any meat scraps. Add bay leaf and bring to a simmer over high heat. Reduce to low and simmer two hours. Remove to cool one hour. Strain broth and reserve in refrigerator until needed.

Place butter in a pot and melt over medium-high heat. Add onions, carrots, celery and salt. Cook five minutes, stirring, until onions start to turn translucent.

Season with pepper, thyme, garlic powder and cayenne. Cook one minute. Add flour and cook three to four minutes, until flour toasts to golden brown on the bottom of the pot.

Stir in six cups broth and bring to a simmer over high heat, then reduce to medium. Add peas and cream and cook 10 minutes, stirring. Cut chicken meat into bite-size pieces and add. Cook five minutes. Turn off heat and set aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered for one minute less that indicated in directions, uncovered, stirring occasionally. Drain well, then stir into pot pie mixture. Transfer to a large, deep baking dish.

Stir panko, salt and melted butter together in a bowl. Sprinkle evenly over casserole.

Bake in 375-degree oven 45 to 60 minutes, until casserole is bubbling around the edges and top is browned. Let rest 10 to 15 minutes before serving.

 

 

 

Easy Chicken Pot Pie Soup

2 cups skim milk

2 cups cubed cooked chicken breast meat

1 16-ounce package frozen mixed vegetables, thawed

1 10.5-ounce can condensed cream of potato soup

1 10.5-ounce can condensed cream of chicken soup

Combine milk, chicken, mixed vegetables, cream of potato soup, and cream of chicken soup in a medium saucepan. Heat and stir over medium heat until hot. Serve.

 

 

 

Easy Weeknight Tuna Pot Pie

2 tablespoons butter

1 small onion, diced

2 5-ounce cans tuna, drained

1 10-ounce package frozen mixed vegetables

1 10.75-ounce can condensed cream of mushroom soup

1/2 cup shredded Cheddar cheese

1 8-ounce package refrigerated crescent rolls

Melt butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in tuna and frozen vegetables, stirring, five to 10 minutes, until vegetables are heated through. Stir in cream of mushroom soup. Pour mixture into a nine-inch pie dish and sprinkle with shredded cheese.

Unroll and separate crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward. Rolls may overlap slightly. Bake in a 350-degree oven 11 to 13 minutes, until crescent rolls are golden brown and mixture is bubbly. Let sit five to 10 minutes before cutting and serving.

 

 

 

Chicken Broccoli Pot Pie

1 14.1-ounce package double-crust pie pastry, thawed

1 carrot, chopped

1 head fresh broccoli, chopped

2 boneless chicken breast halves, cooked and chopped

1 10.5-ounce can condensed cream of chicken soup

1 cup shredded cheddar cheese

2/3 cup milk

1/2 teaspoon salt

Line the bottom and sides of a nine-inch pie plate with one pie crust. Set second crust aside.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover and steam two to three minutes, until tender but still firm.

Mix cooked broccoli and carrots, chicken, condensed soup, cheese, milk and salt in a large bowl. Spoon mixture into prepared pie crust. Cover filling with remaining pie crust. Flute edges to seal, then cut several slits in the top crust.

Bake in a 425-degree oven 30 minutes, until crust is golden brown.