Easy Pot Pie Cookbook: 50 Delicious Pot Pie Recipes [2 ed.]

Table of contents :
Table of Contents
Chicken & Peas Pot Pie
Turkey & Potato Pot Pie
Chicken & Carrot Pot Pie
Summer Garden Pot Pie
October’s Pot Pie
3-Ingredient Pot Pie
Traditional Chicken Pot Pie
South American Pot Pie
4-Ingredient Pot Pies
Masala Pot Pies
Bean & Pasta Pot Pie
Italian Beef Pot Pie
Vegetarian Tofu Pot Pie
How to Make a Pot Pie
Chicken & Bacon Pot Pie
Beef & Mushroom Pot Pie
Beef & Hash Brown Pot Pie
Little Pot Pies
Corn Bread Turkey Pot Pie
Carolina Pot Pies
Shiitake & Portobello Pie
Chicken & Hash Brown Bake
Easy Chicken Pot Pie
Chicken & Parsley Pot Pie
1920's Pot Pie
Seafood Sampler Pot Pie
Fathia's Favorite Pot Pie
Curried Veggie Pot Pie
Creamy Potato Pot Pie
Zesty Italian Pot Pie
American Chicken Pot Pie
Rotisserie & Corn Pot Pie
Louisianan Pot Pie
Country Pot Pie
Creamy Mahi Mahi Pot Pie
New York Deli Pot Pie
Canadian Cream Pot Pie
Turkey & Muenster Pot Pie
Portuguese Pasta Pot Pie
Hudson River Pot Pie
Brooklyn Pastrami Pot Pie
Almond and Cheese Puff Pastry
Spinach and Pesto Open Pie
Vineyard Puff Pastry
Lebanese Pot Pie
Open Pie Herbs and Salami

Citation preview

Easy Pot Pie Cookbook 50 Delicious Pot Pie Recipes (2nd Edition)

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Click the link below and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . Chicken & Peas Pot Pie 8 . . . . . . Turkey & Potato Pot Pie 9 . . . . . . Chicken & Carrot Pot Pie 12 . . . . . Summer Garden Pot Pie 13 . . . . . October’s Pot Pie 14 . . . . . 3-Ingredient Pot Pie 15 . . . . . Traditional Chicken Pot Pie 18 . . . . . South American Pot Pie 19 . . . . . 4-Ingredient Pot Pies 20 . . . . . Masala Pot Pies 21 . . . . . Bean & Pasta Pot Pie 24 . . . . . Italian Beef Pot Pie 25 . . . . . Vegetarian Tofu Pot Pie 26 . . . . . How to Make a Pot Pie 27 . . . . . Chicken & Bacon Pot Pie 30 . . . . . Beef & Mushroom Pot Pie 31 . . . . . Beef & Hash Brown Pot Pie 32 . . . . . Little Pot Pies 33 . . . . . Corn Bread Turkey Pot Pie 36 . . . . . Carolina Pot Pies 37 . . . . . Shiitake & Portobello Pie 38 . . . . . Chicken & Hash Brown Bake 39 . . . . . Easy Chicken Pot Pie 42 . . . . . Chicken & Parsley Pot Pie 43 . . . . . 1920's Pot Pie 45 . . . . . Seafood Sampler Pot Pie

49 . . . . . Fathia's Favorite Pot Pie 51 . . . . . Curried Veggie Pot Pie 54 . . . . . Creamy Potato Pot Pie 55 . . . . . Zesty Italian Pot Pie 56 . . . . . American Chicken Pot Pie 57 . . . . . Rotisserie & Corn Pot Pie 60 . . . . . Louisianan Pot Pie 62 . . . . . Country Pot Pie 63 . . . . . Creamy Mahi Mahi Pot Pie 64 . . . . . New York Deli Pot Pie 65 . . . . . Canadian Cream Pot Pie 68 . . . . . Turkey & Muenster Pot Pie 69 . . . . . Portuguese Pasta Pot Pie 70 . . . . . Hudson River Pot Pie 71 . . . . . Brooklyn Pastrami Pot Pie 72 . . . . . Almond and Cheese Puff Pastry 73 . . . . . Spinach and Pesto Open Pie 76 . . . . . Vineyard Puff Pastry 77 . . . . . Lebanese Pot Pie 78 . . . . . Open Pie Herbs and Salami

Chicken

& Peas Pot Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 415 kcal Fat 24 g Carbohydrates 30.6g Protein 18.7 g Cholesterol 56 mg Sodium 727 mg

Ingredients 1 lb. skinless, boneless chicken breast halves - cubed 1 C. sliced carrots 1 C. frozen green peas 1/2 C. sliced celery 1/3 C. butter 1/3 C. chopped onion

1/3 C. all-purpose flour 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp celery seed 1 3/4 C. chicken broth 2/3 C. milk 2 (9 inch) unbaked pie crusts

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a pan, add the chicken, peas, carrots, peas, celery and enough water to cover and bring to a boil. 3. Boil for about 15 minutes. 4. Drain well and transfer into a bowl. 5. In the same pan, melt the butter on medium heat and sauté the onions till soft. 6. Stir in the flour, celery seeds, salt and pepper and reduce heat to medium-low. 7. Slowly, stir in the chicken broth and milk and simmer till mixture becomes thick. 8. Remove from the heat and keep aside. 9. Place the chicken mixture in the bottom of pie crust evenly and top with hot milk mixture. 10. Cover with the top crust and seal the edges by pinching them. 11. Carefully, cut away the excess dough and make several small slits in the top. 12. Cook in the oven for about 30-35 minutes. 13. Remove from the oven and keep aside to cool for about 10 minutes before serving.  Chicken & Peas Pot Pie

7

TURKEY

& Potato Pot Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 482 kcal Fat 27.3 g Carbohydrates 45.7g Protein 13.9 g Cholesterol 38 mg Sodium 671 mg

Ingredients 1 recipe pastry for a (10 inch) double crust pie 4 tbsp butter, divided 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tbsp dried parsley 1 tsp dried oregano

salt and pepper to taste 2 cubes chicken bouillon 2 C. water 3 potatoes, peeled and cubed 1 1/2 C. cubed cooked turkey 3 tbsp all-purpose flour 1/2 C. milk

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Roll out bottom pie crust and place into a 10 inch pie pan and gently, press to fit. 3. Ina large skillet, melt 2 tbsp of the butter on medium heat and cook the carrots, onion, celery, oregano, parsley, salt and pepper till the vegetables are soft. 4. Stir in the water and bouillon and bring to a boil. 5. Stir in the potatoes and cook till tender but still firm. 6. In a medium pan, melt the remaining 2 tbsp of the butter and cook the turkey, flour and milk till heat completely, stirring continuously. 7. Add the turkey mixture into the vegetable mixture and cook till mixture becomes thick. 8. Remove from heat and keep aside to cool slightly. 9. Place the mixture into the unbaked pie shell. 10. Roll out the top crust and place over the filling. 11. Flute the edges and make 4 slits in the top crust. 12. Cook in the oven for about 15 minutes. 13. Now, set your oven to 350 degrees F and cook for about 20 minutes.  8

Turkey & Potato Pot Pie

Chicken

& Carrot Pot Pie

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 439 kcal Fat 25.8 g Carbohydrates 35.2g Protein 16.9 g Cholesterol 53 mg Sodium 891 mg

Ingredients 1/3 C. butter 1/3 C. chopped onion 1/3 C. all-purpose flour 1/2 tsp salt 1/4 tsp ground black pepper 1 3/4 C. chicken broth 2/3 C. milk

2 C. chopped cooked chicken 1 (14.5 oz.) can peas and carrots 1/2 (15 oz.) can whole new potatoes, drained 1 (15 oz.) package prepared double-crust pie pastry

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a large skillet, melt the butter ob medium heat and cook the onion, flour, salt, and pepper for about 5 minutes, stirring continuously. 3. Stir in the chicken broth and milk and bring to a boil. 4. Cook for about 1 minute. 5. Remove from the heat and stir in the chicken, potatoes, peas and carrots. 6. Place 1 pie pastry in the bottom of a deep-dish pie plate and press to fit. 7. Place the mixture into the pie pastry and top with the remaining pastry. 8. Crimp the edges to seal the filling and cut several slits into the top pastry. 9. Arrange pie plate onto a baking sheet and cook in the oven for about 30 minutes. 10. Remove from the oven and keep aside to cool for about 15-20 minutes before serving.

Chicken & Carrot Pot Pie

9

SUMMER

Garden Pot Pie

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 380 kcal Fat 21.1 g Carbohydrates 40.8g Protein 6.1 g Cholesterol 35 mg Sodium 873 mg

Ingredients 1 (10.75 oz.) can condensed cream of potato soup 1 (15 oz.) can mixed vegetables, drained 1/2 C. milk 1/2 tsp dried thyme 1/2 tsp ground black pepper

2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, add the potato soup, milk, mixed vegetables, thyme and black pepper and mix well. 3. Place the filling in the bottom pie crust and cover with the top crust. 4. Crimp the edges to seal and cut several slits into the top crust. 5. Coat the top crust with the beaten egg. 6. Cook in the oven for about 40 minutes. 7. Remove from the oven and keep aside to cool for about 10 minutes before serving.

12

Summer Garden Pot Pie

October’s Pot Pie

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 370 kcal Fat 22.9 g Carbohydrates 25.8g Protein 14.7 g Cholesterol 39 mg Sodium 579 mg

Ingredients 1 1/2 C. chicken stock 1 C. cooked, shredded chicken meat 3/4 C. green peas 1/3 C. diced celery 1/3 C. diced carrots 1 1/2 C. shredded Cheddar cheese 2 tbsp cornstarch

1/4 C. milk 1 recipe pastry for a 9 inch double crust pie

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl, dissolve the cornstarch into milk. In a medium pan, add the stock, chicken, carrots, peas and celery and bring to a boil. Stir in the cornstarch and milk and cook for about 5 minutes, stirring continuously. Remove from the heat and keep aside to cool for about 1 hour. Set your oven to 325 degrees F. Add the cheese into filling mixture and stir to combine. Place the filling mixture into a 9-inch pie crust and cover with the second crust. Crimp the edges and cut slits in top crust. Arrange onto a baking sheet and cook in the oven for about 35-40 minutes.

October’s Pot Pie

13

3-INGREDIENT

Pot Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 507 kcal Fat 27.3 g Carbohydrates 42g Protein 22.5 g Cholesterol 47 mg Sodium 1174 mg

Ingredients 1 recipe pastry for a (10 inch) double crust pie 4 boneless chicken breast halves, cooked and diced 2 (10.75 oz.) cans condensed cream of chicken soup

3 (15 oz.) cans mixed vegetables, drained

Directions 1. 2. 3. 4. 5. 6.

14

Set your oven to 365 degrees F before doing anything else. Place the bottom pastry into a 10-inch pie plate and press to fit. In a large bowl, mix together all the ingredients. Place the filling mixture into the bottom crust and cover with the top pastry. Crimp the edges to seal and cut several slits into the top crust. Cook in the oven for about 45 minutes. 

3-Ingredient Pot Pie

Traditional

Chicken Pot Pie

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 364 kcal Fat 19.3 g Carbohydrates 32.2g Protein 14.8 g Cholesterol 53 mg Sodium 831 mg

Ingredients 1/4 C. butter 1/4 C. chopped onion 1/4 C. all-purpose flour 1/4 tsp salt (optional) 1/4 tsp black pepper 1 (10.75 oz.) can reduced-fat, reducedsodium condensed cream of chicken soup,

undiluted 1 (10.75 oz.) can 2% low-fat milk 1 1/2 C. meat from rotisserie chicken, skinned and cubed 1 (29 oz.) can mixed vegetables, drained 1 (9 inch) refrigerated pie crust

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a pan, melt the butter on medium-low heat and sauté the onion for about 5 minutes. 3. Add the flour, salt and pepper and stir to combine. 4. Stir in the chicken soup and milk and cook for about 5 minutes, stirring continuously. 5. Gently, stir in the cooked chicken and mixed vegetables and remove from the heat. 6. Transfer the chicken mixture into a 2-quart deep casserole dish. 7. Unroll the pie crust and arrange over the casserole dish. 8. Fold and press the edges of the crust down to seal the crust to the dish. 9. Cut several small slits in the crust. 10. Cook in the oven for about 35-40 minutes. 11. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

Traditional Chicken Pot Pie

15

SOUTH AMERICAN

Pot Pie

Prep Time: 30 mins Total Time: 2 hr 10 mins Servings per Recipe: 6 Calories 1034 kcal Fat 64.7 g Carbohydrates 67.1g Protein 48.1 g Cholesterol 168 mg Sodium 3725 mg

Ingredients 1 C. raisins 4 1/2 C. beef broth 1 (15 oz.) package pastry for a 9-inch double-crust pie 3 lb. ground beef 1/4 C. paprika 3 tbsp ground cumin

2 tbsp salt 1 tbsp ground black pepper 1 (6 oz.) can sliced olives 6 tbsp butter 3/4 C. all-purpose flour 6 1-C. ramekins

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, soak the raisins in beef broth for about 1 hour. Set your oven to 425 degrees F. Unroll a pie crust and arrange in a ramekin, top side down. Press lightly to make a circle. Repeat the process to make more 5 circles. Drain the raisins, reserving the beef broth. In a large skillet, crumble the ground beef on medium heat and cook for about 10-15 minutes. 8. Stir in the olives, raisins, cumin, paprika, salt and black pepper and remove from the heat. 9. In a large pan, melt the butter on medium heat and stir in the flour till well combined. 10. Slowly, add the reserved beef broth and stir to combine. 11. Reduce the heat to medium-low and bring to a gentle boil. 12. Simmer for about 5 minutes. 13. Stir in the cooked beef mixture, salt and black pepper and remove from the heat. 14. Place the beef mixture into ramekins evenly. 15. Cover each ramekin with a pie crust circle, pressing crusts down onto edges of ramekins to seal. 16. With a sharp knife, cut several holes into top of each crust. 17. Arrange ramekins onto a baking sheet and cook in the oven for about 20-25 minutes.  18

South American Pot Pie

4-Ingredient Pot Pies

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 506 kcal Fat 27.8 g Carbohydrates 41.7g Protein 20.1 g Cholesterol 38 mg Sodium 767 mg

Ingredients 2 C. leftover turkey, chopped 2 C. turkey gravy 2 C. mixed vegetables 2 (9 inch) unbaked pie shells

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in the center of oven. 2. Arrange pastry into a 9-inch pie plate. 3. In a bowl, mix together the turkey and vegetables. 4. Place the turkey mixture into pie crust and top with the gravy. 5. Cover with the remaining pie crust and cut slits in the top of the crust. 6. Arrange the pot pie onto a baking sheet and cook in the oven for about 1 hour. 7. Serve hot.  

4-Ingredient Pot Pies

19

MASALA

Pot Pies

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 374 kcal Fat 21 g Carbohydrates 40.1g Protein 8.1 g Cholesterol 26 mg Sodium 479 mg

Ingredients 3 tbsp salted butter 1 large sweet onion, chopped 2 cloves garlic, minced 1 tsp salt, divided 1/2 tsp ground black pepper, divided 1 1/2 C. chopped carrots 4 C. chopped yellow potatoes 1 C. whole milk

1 C. half-and-half 1 tbsp ground coriander 1 tbsp ground cumin 2 tsp curry powder 2 tsp garam masala 1 tsp ground ginger 1 1/2 C. frozen peas 1 sheet frozen puff pastry

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a large pan, melt the butter on medium heat and cook the sweet onion, garlic, 1/2 tsp of the salt and 1/4 tsp of the black pepper for about 10 minutes. 3. Stir in the carrots and cook for about 5 minutes. 4. Add the potatoes and stir to combine. 5. In a bowl, add the half-and-half, milk, cumin,coriander, ginger, curry powder, garam masala, 1/2 tsp of the salt and 1/4 tsp of the pepper and mix till well combined. 6. Add the milk mixture into the pan and bring to a boil. 7. Stir in the peas and cook for about 2-3 minutes. 8. Place the mixture into a 13x9-inch baking dish. 9. Cut the frozen puff pasty into 3 even pieces lengthwise and arrange on the top of the vegetable mixture. 10. Cook in the oven for about 40 minutes. 

20

Masala Pot Pies

Bean

& Pasta Pot Pie

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 703 kcal Fat 37.7 g Carbohydrates 51.3g Protein 30.9 g Cholesterol 60 mg Sodium 2055 mg

Ingredients 3/4 lb. Italian turkey sausage, broken into small pieces 1 (15 oz.) jar spaghetti sauce with mushrooms 1 (15 oz.) can cannellini beans, drained and rinsed 1/2 tsp dried thyme

1 1/2 C. shredded mozzarella cheese 1 (8 oz.) package crescent roll dough, unrolled and divided into triangles

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Heat an oven proof skillet on medium heat and cook the sausage meat for about 10 minutes. 3. Drain excess grease from the skillet. 4. Stir in the spaghetti sauce, beans and thyme and bring to a gentle boil. 5. Simmer for about 5 minutes. 6. Remove from the heat and stir in the cheese till melted completely. 7. Arrange crescent roll dough triangles on top of the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely. 8. Cook in the oven for about 12 minutes. 

Bean & Pasta Pot Pie

21

ITALIAN

Beef Pot Pie

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 532 kcal Fat 35.3 g Carbohydrates 33.6g Protein 19.4 g Cholesterol 54 mg Sodium 1178 mg

Ingredients 1 lb. ground turkey sausage 1 (15 oz.) package pastry for a 9-inch double-crust pie 1 (14 oz.) jar marinara sauce 1 green bell pepper, diced 1 yellow onion, diced

2 C. shredded mozzarella cheese Italian seasoning garlic powder 10 beef pepperoni slices

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a large skillet on medium-high heat and cook the ground sausage for about 5-7 minutes. 3. Drain the grease from the skillet. 4. Place 1 pie crust into the bottom of a 9-inch cake pan and press to fit. 5. In a bowl, mix together the sausage, marinara, bell pepper and onion. 6. Place the filling mixture in the bottom crust and top with the mozzarella cheese. 7. Cover with the second crust and crimp the edges to seal the filling. 8. Carefully, cut an x in the top crust and sprinkle with the Italian seasoning and garlic powder. 9. Arrange pepperoni on top evenly. 10. Cook in the oven for about 35-45 minutes. 

24

Italian Beef Pot Pie

Vegetarian

Tofu Pot Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 246 kcal Fat 16.6 g Carbohydrates 20.2g Protein 4.9 g Cholesterol 22 mg Sodium 278 mg

Ingredients 1/3 C. butter 1/2 C. thinly sliced onion 1 stalk celery, thinly sliced 2 cloves garlic, minced 1/3 (12 oz.) package extra-firm tofu, cubed 1/4 C. cubed red potatoes

1/2 tsp oregano salt and ground black pepper to taste 1/3 C. all-purpose flour 2/3 C. milk 1 1/2 C. vegetable broth 1 C. frozen mixed vegetables 1 pastry for double-crust pie

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a large skillet, melt the butter on medium heat and cook for about 10-15 minutes. 3. Add the flour, oregano, salt and black pepper and stir to combine well. 4. Slowly, add the milk, stirring continuously. 5. Cook for about 5 minutes. 6. Stir in the vegetable broth and cook for about 5 minutes. 7. Stir in the frozen vegetables and remove from the heat. 8. Place 1 pie crust into a 9-inch pie pan and press to fit. 9. Place the filling into the pie crust and cover with the second crust. 10. Crimp the edges to seal the filling. 11. with a knife, poke the holes into top crust. 12. Cook in the oven for about 30-35 minutes. 13. Remove from the oven and keep aside to cool for about 10 minutes before serving.

Vegetarian Tofu Pot Pie

25

HOW TO MAKE

a Pot Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 655 kcal Fat 23.5 g Carbohydrates 66.6g Protein 43.7 g Cholesterol 118 mg Sodium 1375 mg

Ingredients 1 lb. cubed cooked turkey 3 cooked potatoes, cubed 1 1/2 C. frozen mixed vegetables 1 (10 oz.) can condensed cream of mushroom soup 1/4 C. milk

salt and ground black pepper to taste 1 1/2 C. water 1/4 C. butter 1 (6 oz.) package dry bread stuffing mix

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a skillet on medium heat and cook the chicken for about 5 minutes. 3. Stir in the potatoes, mixed vegetables, cream of mushroom soup, milk, salt and pepper and remove from the heat. 4. Place the mixture into a 2-quart casserole dish. 5. Ina pan, add the water and butter and bring to a boil. 6. Add the stuffing mix and stir to combine. 7. Cover the pan and remove from the heat. 8. Keep aside, covered for about 5 minutes. 9. With a fork, fluff the stuffing. 10. Place the stuffing over chicken mixture and with a piece of the foil, cover the dish. 11. Cook in the oven for about 20-25 minutes. 12. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

26

How to Make a Pot Pie

Chicken

& Bacon Pot Pie

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 1618 kcal Fat 110.1 g Carbohydrates 66.8g Protein 87.7 g Cholesterol 380 mg Sodium 1204 mg

Ingredients 2 strips turkey bacon 4 tbsp unsalted butter plus additional for greasing 2 medium carrots, chopped 2 stalks celery, chopped 1 medium onion, chopped 3 cloves garlic, finely chopped 3 sprigs fresh thyme, leaves only 1 tsp red pepper flakes 1 (3 1/2) lb. roasted chicken, meat hand-

torn into bite-size pieces 2 tbsp all-purpose flour plus additional for dusting pastry 1 C. chicken stock 2 C. shredded white Cheddar cheese, divided 1 (17.5 oz.) package frozen puff pastry, thawed 1 egg, slightly beaten Salt and black pepper to taste Reynolds Wrap(R) Aluminum Foil

Directions 1. Heat a large skillet on medium heat and cook the bacon till crisp and golden brown. 2. Transfer the bacon onto a paper towel lined plate to drain and then, crumble it. 3. In the same pan, melt the butter with the bacon drippings and cook the carrots, celery, onion, garlic, thyme, red pepper flakes, salt and black pepper for about 10-15 minutes. 4. Stir in the chicken, flour and chicken stock and bring to a boil. 5. Cook till mixture becomes thick and most of the liquid is absorbed. 6. Remove from the heat and stir in half of the cheese, salt and pepper. 7. Place 1 puff pastry sheet onto a lightly floured surface and roll into required size. 8. Place the pastry in a greased 9-inch dish. 9. Place the filling mixture on pastry and top with the remaining cheese and bacon. 10. Roll out the remaining sheet of puff pastry. 11. With a paring knife, score the pastry in a crisscross pattern and arrange on the top of the filling. 12. Fold over and tuck in any remaining pastry. 13. Coat the top pastry with the slightly beaten egg and refrigerator for about 15-30 minutes. 14. Set your oven to 400 degrees F. Line a rimmed baking sheet with a piece of the foil. 15. Place the chilled potpie onto the prepared baking sheet . 16. Cook in the oven for about 20-25 minutes. 17. Serve immediately.  Chicken & Bacon Pot Pie

27

BEEF & MUSHROOM

Pot Pie

Prep Time: 1 hr Total Time: 2 hr Servings per Recipe: 6 Calories 861 kcal Fat 57.7 g Carbohydrates 53.4g Protein 21.6 g Cholesterol 54 mg Sodium 279 mg

Ingredients 1 (17.5 oz.) package frozen puff pastry, thawed 4 tbsp olive oil 1 C. chopped onion 1 tsp minced garlic 1 C. raw porcini mushrooms 1 C. chopped carrots 1/2 C. chopped celery

1 potato, diced 1 lb. beef tenderloin, cubed 1 bay leaf 1 tsp dried oregano 1 C. broth 2 tbsp chopped fresh parsley 1 egg white

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large skillet, heat the oil and cook the onions, mushrooms, bay leaf and oregano till soft. 3. Stir in the beef, carrots, celery, potatoes and garlic and cook for about 10 minutes. 4. Stir in the broth and bring to a boil. 5. Reduce the heat and simmer for about 35-45 minutes. 6. Place the beef mixture into pie dish and sprinkle with the parsley. 7. With the pastry, cover the filling and coat with the egg whites. 8. Cook in the oven for about 45-60 minutes.  

30

Beef & Mushroom Pot Pie

Beef

& Hash Brown Pot Pie

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 12 Calories 423 kcal Fat 30.5 g Carbohydrates 28.9g Protein 17.2 g Cholesterol 58 mg Sodium 474 mg

Ingredients 2 lb. lean ground beef 1 (1 oz.) package dry onion soup mix 1/2 C. milk salt and pepper, to taste 2 (9 inch) unbaked 9 inch pie crusts 1 (2 lb.) package frozen Southern-style hash brown potatoes

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the beef, onion soup mix, milk, salt and pepper and mix till well combined. Divide beef mixture into the pie crusts and top with the hash browns. Cook in the oven for about 40 minutes. Remove from the oven and keep aside for about 10 minutes before serving. 

Beef & Hash Brown Pot Pie

31

LITTLE

Pot Pies

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 5 Calories 402 kcal Fat 19.2 g Carbohydrates 40.3g Protein 18 g Cholesterol 39 mg Sodium 1209 mg

Ingredients Vegetable cooking spray 1 1/2 C. cubed cooked chicken 1 (10.75 oz.) can Condensed Cream of Chicken Soup 1/2 (16 oz.) package frozen mixed vegetables, thawed All-purpose flour 1 (12 oz.) package refrigerated biscuits

1/2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 10 (2 1/2-inch) cups of a muffin pan with the cooking spray. 2. In a bowl, mix together the chicken, soup and vegetables. 3. Place the biscuits onto a floured surface and pat to flatten slightly. 4. Place 1 biscuit in each muffin cup and press in the bottoms and up the sides. 5. Place about 1/3 C. of the chicken mixture into each biscuit and lightly press down. 6. Top each cup with 2 tsp of the cheese. 7. Cook in the oven for about 15 minutes. 8. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes.

32

Little Pot Pies

Corn Bread

Turkey Pot Pie

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 402 kcal Fat 10.1 g Carbohydrates 57.2g Protein 20.1 g Cholesterol 80 mg Sodium 1089 mg

Ingredients 3 C. water 1/4 tsp salt 3 C. peeled, cubed potatoes 3 C. cubed cooked turkey 1 (9 oz.) package frozen mixed vegetables 1/2 C. cornstarch 2 C. milk

3 (8.5 oz.) packages corn bread mix 3 eggs 1 C. milk

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large pan, add the water and salt on medium heat and bring to a boil. 3. Add the potatoes and cook for about 20 minutes. 4. Stir in the turkey and mixed vegetables and bring to a boil. 5. In a bowl, dissolve the cornstarch into 2 C. of the milk. 6. Stir in the milk mixture into the pan and bring to a boil, stirring continuously. 7. Cook for about 5 minutes. 8. Place the turkey mixture into a 13x9-inch baking dish. 9. In a bowl, add the corn bread mix, eggs and 1 C. of the milk and mix till well combined. 10. Spread the eggs mixture over the turkey mixture evenly. 11. Cook in the oven for about 30 minutes. 

Corn Bread Turkey Pot Pie

33

CAROLINA

Pot Pies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 541 kcal Fat 22.7 g Carbohydrates 58.6g Protein 26.8 g Cholesterol 107 mg Sodium 1487 mg

Ingredients 1 (10.75 oz.) can Condensed Cream of Chicken Soup 1 (8 oz.) can whole kernel corn, drained 2 C. cubed cooked chicken 1 (8 oz.) package corn muffin mix 3/4 C. milk 1 egg 1/2 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7.

36

Set your oven to 400 degrees F before doing anything else. In a 9-inch pie plate, mix together the soup, corn and chicken. In a ball, add the muffin mix, milk and egg and mix till well combined. Spread the egg mixture over the chicken mixture evenly. Cook in the oven for about 30 minutes. Remove from the oven and sprinkle with the cheese. Keep aside till the cheese is melted. 

Carolina Pot Pies

Shiitake

& Portobello Pie

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 418 kcal Fat 20.4 g Carbohydrates 51.9g Protein 8g Cholesterol 0 mg Sodium 763 mg

Ingredients 2 (9 inch) unbaked pie crusts 6 small red potatoes 3 tbsp olive oil 1 C. sliced onion 1 C. thinly sliced fresh shiitake mushrooms 3 1/2 C. water 1/4 C. tamari

5 tbsp rice flour 2 portobello mushroom caps, cut into bite size pieces 1 tsp dried thyme 2 tsp dried sage 2 stalks celery, chopped 1 carrot, cubed

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Place 1 of the pie crusts into a 9-inch pie plate and press to fit. In a pan of the boiling water, cook the potatoes for about 10-15 minutes. Drain the potatoes and cut into cubes. In a large pan, heat 1 tbsp of the olive oil on low heat and cook the onion and shiitake mushrooms, covered for about 7 minutes, stirring occasionally. 6. Stir in the water and tamari and bring to a boil. 7. stir in the rice flour till smooth. 8. In a large skillet, heat the remaining olive oil on medium-high heat and sauté the portobello pieces till browned. 9. Transfer the mushrooms into the gravy mixture with the carrots, celery and potatoes and simmer for about 10 minutes, stirring occasionally. 10. Stir in the thyme and sage and remove from the heat. 11. Place the mixture into the prepared crust and cover with the second pie crust. 12. Crimp edges to seal the filling. 13. Make a few slits in the top crust. 14. Cook in the oven for about 40 minutes. Shiitake & Portobello Pie

37

CHICKEN

& Hash Brown Bake

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 290 kcal Fat 15.9 g Carbohydrates 34g Protein 14.6 g Cholesterol 90 mg Sodium 519 mg

Ingredients 2 eggs 3 C. frozen shredded hash browns salt and ground black pepper, to taste 1 (16 oz.) package frozen mixed vegetables 1 (10.75 oz.) can cream of mushroom soup 1 C. chopped cooked chicken

1/2 C. bread crumbs 2 tbsp butter, melted

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a 9-inch square baking dish. 2. In a bowl, beat the eggs. 3. Add the hash browns, salt and pepper and mix well. 4. Place the hash brown mixture into the prepared baking dish. 5. Cook in the oven for about 15 minutes. 6. In a bowl, mix together the vegetables, cream of mushroom soup and chicken. 7. Spread the vegetable mixture over the crust and sprinkle with the breadcrumbs. 8. Drizzle with the butter and season with the salt and pepper. 9. Cook in the oven for about 30 minutes. 

38

Chicken & Hash Brown Bake

Easy

Chicken Pot Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 263 kcal Fat 12.9 g Carbohydrates 27.3g Protein 9.7 g Cholesterol 30 mg Sodium 990 mg

Ingredients 3 tbsp butter, melted 1 (16 oz.) package frozen mixed vegetables 1 (5 oz.) can chicken chunks, drained 2 (10.75 oz.) cans condensed cream of chicken soup 1/2 C. milk salt and pepper, to taste

1 (10 oz.) can refrigerated layered biscuits

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly grease a 9-inch deep dish pie pan with 2 tbsp of the melted butter. 2. In a pan, add the mixed vegetables and chicken on medium heat and cook till vegetables are tender. 3. stir in the soup, milk, salt and pepper and mix till smooth. 4. Bring to a boil and remove from the heat. 5. Place the mixture in the bottom of the prepared pie pan. 6. Separate biscuits into layers and place gently on top of the filling mixture. 7. Drizzle with the remaining butter and cook in the oven for about 15 minutes. 8. Remove from the oven and keep aside for about 15 minutes before serving. 

Easy Chicken Pot Pie

39

CHICKEN

& Parsley Pot Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 318 kcal Fat 16.4 g Carbohydrates 26.7g Protein 15.3 g Cholesterol 43 mg Sodium 668 mg

Ingredients 1 lb. skinless, boneless chicken breast halves - cubed 1 1/2 C. sliced carrots 1 C. frozen green peas 1/2 C. sliced celery 3 tbsp butter 1/3 C. chopped onion 1/3 C. all-purpose flour

1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp celery seed 1 3/4 C. chicken broth 2/3 C. low-fat (1%) milk 1/4 C. chopped Italian parsley 2 (9 inch) unbaked whole wheat pie crust

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a pan, add the chicken, carrots, peas, celery and enough water to cover and bring to a boil. 3. Cook for about 15 minutes. 4. Remove from heat and drain the chicken well. 5. In a pan, melt the butter on medium heat and cook the onion for about 5 minutes. 6. Stir in the flour, salt, pepper, and celery seed and reduce the heat to medium-low. 7. Slowly, stir in the chicken broth and milk and simmer for about 5 minutes. 8. Stir in the parsley and remove from the heat. 9. Place the chicken mixture in the bottom of pie crust and top with the milk mixture. 10. Cover with the top crust and crimp the edges seal the filling. 11. Make several small slits in the top crust. 12. Cook in the oven for about 30-35 minutes. 13. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

42

Chicken & Parsley Pot Pie

1920's

Prep Time: 45 mins

Pot Pie

Ingredients 2 C. all-purpose flour 1 tsp salt 7 tbsp cold vegetable shortening 6 tbsp cold butter 6 tbsp cold water 3 tbsp butter 2 carrots, diced 1 onion, diced 2 stalks celery, diced 1/8 tsp ground black pepper 2 tbsp all-purpose flour 2 C. cubed cooked chicken 2 tbsp butter 2 C. chicken broth 1 (15 oz.) can cut green beans, drained 1 (10.75 oz.) can condensed cream of mushroom soup 1/2 (15 oz.) can cream-style corn 1 tbsp chopped fresh flat-leaf parsley 1 tbsp chopped fresh thyme

1920's Pot Pie

Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 502 kcal Fat 31.6 g Carbohydrates 39.6g Protein 16 g Cholesterol 69 mg Sodium 868 mg

Directions 1. In a bowl, mix together 2 C. of the flour and salt. 2. With a pastry cutter, cut in the vegetable shortening and 6 tbsp of the cold butter till the butter and shortening are the size of small peas. 3. Sprinkle with the cold water, 1 tbsp at a time and with a fork gently, mix till anon-sticky dough is formed. 4. Divide the dough into 2 equal-sized pieces and shape each into a round. 5. Refrigerate till using. 6. Set your oven to 425 degrees F. 7. In a large skillet, melt 3 tbsp of the butter on medium heat and cook the carrots, onion, celery and black pepper for about 8 minutes. 8. Transfer the mixture into a bowl and keep aside. 9. In a resealable plastic zipper bag, place 2 tbsp of flour and cooked chicken meat. 10. Seal the bag and shake the to coat. 11. In the same skillet, melt 2 tbsp of the butter on medium heat and cook the chicken meat for about 10 minutes. 43

12. Add the chicken broth, 1/2 C. at a time and bring to a simmer, stirring occasionally. 13. Cook for about 5 minutes, stirring occasionally. 14. Remove from the heat and stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley and thyme till well combined. 15. Place each dough piece onto a floured surface and roll into a 11-inch circle. 16. Place the crust into a 10-inch pie dish and press to fit. 17. Place the filling into the bottom of crust and cover with the second crust. 18. Pinch the edges to seal the filling. 19. Cut 5 slits into the top crust. 20. Cook in the oven for about 15 minutes. 21. Now, set your oven to 350 degrees F and cook for about 25 minutes more. 

44

Seafood Sampler

Prep Time: 15 mins

Pot Pie

Ingredients 1 (3 oz.) package dry crab boil 5 small lobster tails 1 (15 oz.) package double crust ready-touse pie crust 5 tbsp butter 1/2 C. diced onion 1/2 C. diced celery 1/3 C. all-purpose flour 1 1/2 C. chicken broth 3/4 C. milk 1 tsp seafood seasoning 1/2 tsp garlic powder 1/4 tsp freshly ground black pepper 1 1/2 C. frozen mixed vegetables, thawed 1/2 C. diced potato

Seafood Sampler Pot Pie

Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 587 kcal Fat 33.1 g Carbohydrates 46.7g Protein 25.8 g Cholesterol 119 mg Sodium 1058 mg

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a large pan, add the water and crab boil and bring to a boil. 3. Stir in the lobster tails and boil for about 5-8 minutes. 4. Drain and cool the lobster tails. 5. Remove shells and chop the lobster meat. 6. Transfer the lobster meat into a bowl. 7. Place a pie crust in the bottom of a 9-inch pie pan and press to fit. 8. In a skillet, melt the butter on medium heat and cook the onion and celery for about 5-8 minutes. 9. Add the flour and stir to combine well. 10. In a bowl, mix together the chicken broth and milk. 11. Slowly, add the broth mixture into the onion mixture, stirring continuously till thickened. 12. Add the seafood seasoning, garlic powder and ground black pepper and stir to combine well. 13. Stir in the thawed vegetables, diced potato and cooked lobster meat and simmer for about 8 minutes. 45

14. Place the lobster mixture into the prepared pie crust and cover with the remaining pie crust. 15. Crimping the edges to seal the filling. 16. With a sharp knife, cut an 'X' into top of pie crust. 17. Cook in the oven for about 40-45 minutes. 18. Remove from the oven and keep aside to cool for about 10-15 minutes before serving. 

48

Fathia's Favorite

Prep Time: 20 mins

Pot Pie

Ingredients 1 (15 oz.) package pastry for a 10-inch double crust pie 2 tsp canola oil 1 small onion, minced 2 carrots, diced 1 stalk celery, finely chopped 2 tbsp dried parsley 1 tsp dried oregano salt and ground black pepper to taste 1 tbsp butter 2 C. low-sodium chicken broth 1 C. peeled and cubed sweet potato 1 C. frozen green peas 1 tbsp butter 2 C. cubed cooked turkey 3 tbsp all-purpose flour 2/3 C. milk 1 stalk celery, finely chopped

Fathia's Favorite Pot Pie

Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 563 kcal Fat 32.4 g Carbohydrates 45.9g Protein 21.7 g Cholesterol 52 mg Sodium 513 mg

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Place the pie crust pastry into the bottom of a 10-inch pie dish and press to fit. 3. In a large skillet, heat the oil on medium heat and cook the onion, carrots, celery, parsley, oregano, salt and black pepper for about 5 minutes. 4. Stir in 1 tbsp of the butter till melted. 5. Add the chicken broth and bring to a boil. 6. Stir in the sweet potato and simmer for about 15 minutes. 7. Stir in the peas and reduce the heat to low. 8. In a pan, melt the remaining 1 tbsp of the butter on medium-low heat and cook the turkey and flour for about 5 minutes. 9. Add the milk and bring to a gentle boil. 10. Transfer the turkey mixture into the vegetable mixture and cook for about 10 minutes. 11. Remove from the heat and keep aside to cool. 12. Cook the bottom crust in the oven for about 8 minutes. 13. Remove from the oven and keep aside to 49

cool for about 5 minutes. 14. Place the turkey mixture into crust and cover with the remaining crust. 15. Pinch the edges to seal the filling. 16. Cut four slits in the top crust. 17. Cook in the oven for about 15 minutes. 18. Now, set your oven to 350 degrees F and cook for about 10 minutes more. 

50

Curried

Veggie Pot Pie

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 518 kcal Fat 31.6 g Carbohydrates 52.5g Protein 7.4 g Cholesterol 13 mg Sodium 356 mg

Ingredients 1 3/4 C. sweet potato, peeled and cut into 2-inch chunks 1 3/4 C. red potatoes, peeled and cut into 2-inch chunks 1 3/4 C. parsnips, peeled and cut into 2-inch chunks 1 3/4 C. carrots, peeled and cut into 2-inch chunks 2 tbsp olive oil

sea salt and ground black pepper to taste 1 tbsp butter 1 C. chopped onion 2 tbsp butter 1 1/2 C. vegetable broth 1/2 C. whole milk 3 tbsp all-purpose flour 1 1/2 tsp curry powder 1 (17.25 oz.) package frozen puff pastry, thawed and cut into four 5-inch squares

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a roasting pan, add the sweet potato, red potatoes, parsnips, carrots, olive oil, sea salt and black pepper and toss to coat well. 3. Cook in the oven for about 20-30 minutes. 4. In a pan, melt 1 tbsp of the butter on medium heat and cook the onion for about 3-5 minutes. 5. Add the sweet potato mixture, 2 tbsp of the butter, salt and black pepper and cook for about 2-3 minutes. 6. In another pan, heat the vegetable broth and milk on medium heat, 7. Stir in the flour and curry powder till well combined. 8. Slowly, add the broth mixture and cook for about 3 minutes, stirring continuously. 9. Divide mixture into 4 pot pie dishes and top each with a puff pastry square. 10. Cook in the oven for about 17-20 minutes. 

Curried Veggie Pot Pie

51

CREAMY

Potato Pot Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 490 kcal Fat 27 g Carbohydrates 40.1g Protein 20.3 g Cholesterol 40 mg Sodium 782 mg

Ingredients 1 tbsp olive oil 1 3/4 C. diced onions 1 tsp minced garlic 1 (26 oz.) can cream of chicken soup 1/4 C. broth 2 tsp ground black pepper 1 tsp herbes de Provence 1 tsp poultry seasoning

1/2 tsp dried oregano 1/4 tsp dried basil salt to taste 4 C. cubed cooked turkey 1 1/4 C. diced potatoes 1 C. frozen peas 1 C. diced carrots 2 pastries for 9-inch double-crust pies

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a deep skillet, heat the oil on medium heat and cook the onions and garlic for about 5 minutes. 3. Add the cream of chicken soup, broth, black pepper, herbes de Provence, poultry seasoning, oregano, basil and salt and bring to a simmer. 4. Remove from the heat and gently, stir in the turkey, potatoes, peas and carrots. 5. Place 2 pie crusts into two 9-inch pie dishes and press to fit. 6. Place the filling into the pie crusts evenly and top each with a second pie crust. 7. Pinch the edges to seal the filling. 8. Cut several slits in the top crust of each pie. 9. Cook in the oven for about 30-35 minutes. 10. Remove from the oven and keep aside to cool for about 10 minutes before serving.

54

Creamy Potato Pot Pie

Neufchatel

Italian Pot Pie

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 283 kcal Fat 12.5 g Carbohydrates 24.8g Protein 18.1 g Cholesterol 39 mg Sodium 449 mg

Ingredients 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1/4 C. KRAFT Lite Zesty Italian Dressing 4 oz. PHILADELPHIA Neufchatel cheese, cubed 2 tbsp flour 1/2 C. fat-free reduced-sodium chicken

broth 3 C. frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained 1/2 (15 oz.) package ready-to-use refrigerated pie crust

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 375 degrees F before doing anything else. Heat a large skillet on medium heat and cook the chicken in dressing for about 2 minutes. Add the Neufchatel and cook for about 3-5 minutes. Stir in the flour till well combined. Stir in the broth and vegetables and simmer for about 5 minutes. Place the mixture into a 10-inch deep-dish pie plate and cover with a pie crust. Crimp and flute the edge. Cut slits in top crust. Cook in the oven for about 30 minutes. 

Zesty Italian Pot Pie

55

AMERICAN

Chicken Pot Pie

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 209 kcal Fat 8g Carbohydrates 22g Protein 12.4 g Cholesterol 57 mg Sodium 622 mg

Ingredients 1 2/3 C. frozen mixed vegetables 1 C. cut-up cooked chicken 1 (10.75 oz.) can condensed cream of chicken soup 1 C. Bisquick mix 1/2 C. milk 1 egg

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an 9x1-1/4-inch ungreased glass pie plate, mix together the vegetables, chicken and soup. 3. In a bowl, add the remaining ingredients and with a fork, mix till well combined. 4. Place the mixture into pie plate and cook in the oven for about 30 minutes.  

56

American Chicken Pot Pie

Rotisserie

& Corn Pot Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 469 kcal Fat 24.5 g Carbohydrates 48g Protein 13.9 g Cholesterol 40 mg Sodium 458 mg

Ingredients 1 (15 oz.) box refrigerated pie crusts, softened as directed on box 1 (9 oz.) pouch creamy roasted garlic with chicken stock cooking sauce 1/4 C. all-purpose flour 1/2 tsp poultry seasoning 1 (12 oz.) bag frozen mixed vegetables,

thawed and drained 1 1/2 C. chopped deli/grocery rotisserie chicken

Directions 1. 2. 3. 4.

Set your oven to 425 degrees F before doing anything else. Prepare the pie crusts according to box's directions for Two-Crust Pie. Place a crust into 9-inch glass pie plate and press to fit. In a bowl, add the cooking sauce, poultry seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper and mix till smooth. 5. Add the chicken and vegetables and stir to combine. 6. Place the filling mixture into the bottom crust and cover with the second crust. 7. Crimp the edges and flute. 8. Cut several slits in the top crust. 9. Cook in the oven for about 20 minutes. 10. Now, cover the edge of crust with strips of foil and cook in the oven for about 10 minutes. 11. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

Rotisserie & Corn Pot Pie

57

LOUISIANAN

Pot Pie

Prep Time: 45 mins Total Time: 2 hr 5 mins Servings per Recipe: 8 Calories 840 kcal Fat 48.1 g Carbohydrates 60.5g Protein 38.2 g Cholesterol 194 mg Sodium 1572 mg

Ingredients 1/4 C. canola oil 1 (16 oz.) package kielbasa sausage, cut into 1 inch pieces 1 lb. cooked chicken meat, shredded 2 tbsp Cajun seasoning, divided 2 tbsp Cajun blackened seasoning, divided 1 onion, chopped 3 stalks celery, chopped 1 large green bell pepper, chopped

1/4 C. all-purpose flour 2 quarts chicken broth 1 1/2 C. uncooked white rice 1 lb. uncooked medium shrimp, peeled and deveined 1 tbsp ground black pepper 1 tbsp cayenne pepper 2 (9 inch) prepared pie crusts 1 beaten egg

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a large pan, heat the canola oil on medium heat and cook the kielbasa sausage and chicken meat for about 10 minutes. 3. Stir in 1 tbsp of the Cajun seasoning and 1 tbsp of blackened seasoning and transfer the sausage mixture into a bowl. 4. In the same pan, add the onion, celery, bell pepper and 1 tbsp of the Cajun seasoning and 1 tbsp of blackened seasoning and cook for about 5 minutes. 5. With a slotted spoon, transfer the vegetables into a bowl and keep aside. 6. For the roux: in the same pan, add the flour on low heat and beat till well combined with the oil. 7. Cook for about 15 minutes, stirring occasionally. 8. Slowly, add the chicken broth, 1/2 C. at a time, stirring continuously and bring to a gentle boil. 9. Stir in the cooked sausage, chicken and vegetables and cook for about 20 minutes, stirring occasionally. 60

Louisianan Pot Pie

10. Stir in the rice and simmer for about 15 minutes; mix in the shrimp and cook until they are opaque and pink, 5 to 10 minutes. 11. Stir in the black pepper and cayenne pepper and remove from the heat. 12. Place a pie crust into a 9-inch pie dish and press to fit. 13. Coat the crust with the beaten egg and with a fork, poke the holes into all over the crust. 14. Cook in the oven for about 3 minutes. 15. Place the filling mixture over the baked crust and cover with the second crust. 16. Pinch and crimp the edges and coat the crust with the beaten egg. 17. Cut several slits into the top of the crust. 18. Cook in the oven for about 10-15 minutes. 19. Cover the edges of the crust with a piece of the foil and cook in the oven for about 5 minutes. 

61

COUNTRY

Pot Pie

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 463 kcal Fat 25 g Carbohydrates 31.7g Protein 27.1 g Cholesterol 78 mg Sodium 795 mg

Ingredients 1 1/2 C. all-purpose flour 1/2 tsp salt 1/2 C. vegetable shortening 1/4 C. water 1/4 C. butter 1/4 C. all-purpose flour 1 tsp salt 1/2 tsp ground black pepper

1 tsp rubbed sage 1 C. chicken broth 1 C. evaporated milk 4 C. cooked turkey, cut into bite-size pieces 2 (15 oz.) cans mixed vegetables, drained

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 425 degrees F. In a bowl, mix together 1 1/2 C. of the flour and 1/2 tsp of the salt. With a pastry cutter, cut the shortening into the flour mixture till crumbly. Slowly, add the water, 1 tbsp at a time and mix till just dough holds together. Divide the dough in 2 equal sized portions. Place each portion onto a floured surface and with a rolling pin, roll into an 11-inch circle. Place 1 crust into a 10-inch pie dish and press to fit. In a bowl, mix together 1/4 C. of the flour, sage, 1 tsp of the salt and black pepper. In a large pan, melt the butter on medium heat and cook the flour mixture till a smooth paste is formed, stirring continuously. 10. Cook for about 1 minute, stirring continuously. 11. Stir in the chicken broth and evaporated milk and bring to a boil, stirring continuously. 12. Cook for about 2 minutes. 13. Remove the sauce from the heat and stir in the cooked turkey meat and mixed vegetables. 14. Place the filling mixture into the prepared pie dish and cover with the remaining crust. 15. Pinch and fold together the edges of the crusts to seal the filling. 16. With a sharp knife, cut an X into the center of the top crust. 17. Cook in the oven for about 35-40 minutes. 18. Remove from the oven and keep aside to cool for 10 minutes before serving. 62

Country Pot Pie

Creamy

Mahi Mahi Pot Pie

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 183 kcal Fat 4.6 g Carbohydrates 10.7g Protein 23.4 g Cholesterol 87 mg Sodium 735 mg

Ingredients 1 tbsp vegetable oil 1 1/2 lb. mahi mahi fillets 1 tsp dried thyme salt and ground black pepper to taste 1 (10.75 oz.) can condensed cream of potato soup 1/2 C. milk 1 (15 oz.) can mixed vegetables (with

potatoes), drained 2 (9 inch) deep dish pie crusts

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else. Season the mahi mahi fillets with the thyme, salt and black pepper. In a large skillet, heat the vegetable oil on medium heat. Place the seasoned fillets and cook, covered for about 7 minutes per side. Transfer the mahi mahi onto a cutting board and cut into bite-size pieces, removing bones. 6. In a pan, add the cream of potato soup, milk, mixed vegetables, salt and pepper on medium heat and simmer for about 5 minutes, stirring occasionally. 7. Gently, fold in the the mahi mahi pieces. 8. Place 1 prepared pie crust into a 9-inch deep-dish pie plate and press to fit. 9. Place the soup mixture into the pie crust and cover with the top crust. 10. Crimp the edges to seal the filling. 11. Cook in the oven for about 40-45 minutes. 12. Remove from the oven and keep aside to cool out for about 10-15 minutes before serving.

Creamy Mahi Mahi Pot Pie

63

NEW YORK

Deli Pot Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 469 kcal Fat 24.5 g Carbohydrates 48g Protein 13.9 g Cholesterol 40 mg Sodium 458 mg

Ingredients 1 (15 oz.) box refrigerated pie crusts, softened as directed on box 1 (9 oz.) pouch creamy roasted garlic with chicken stock cooking sauce 1/4 C. all-purpose flour 1/2 tsp poultry seasoning 1 (12 oz.) bag frozen mixed vegetables, thawed and drained

1 1/2 C. chopped deli honey turkey

Directions 1. 2. 3. 4.

Set your oven to 425 degrees F before doing anything else. Prepare the pie crusts according to box's directions for Two-Crust Pie. Place a crust into 9-inch glass pie plate and press to fit. In a bowl, add the cooking sauce, poultry seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper and mix till smooth. 5. Add the honey turkey and vegetables and stir to combine. 6. Place the filling mixture into the bottom crust and cover with the second crust. 7. Crimp the edges and flute. 8. Cut several slits in the top crust. 9. Cook in the oven for about 20 minutes. 10. Now, cover the edge of crust with strips of foil and cook in the oven for about 10 minutes. 11. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

64

New York Deli Pot Pie

Canadian

Prep Time: 5 mins

Cream Pot Pie

Total Time: 45 mins Servings per Recipe: 6 Calories 380 kcal Fat 21.1 g Carbohydrates 40.8g Protein 6.1 g Cholesterol 35 mg Sodium 873 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom 1 (15 oz.) can mixed vegetables, drained 1/2 C. milk 1/2 tsp dried thyme 1/2 tsp ground black pepper 2 (9 inch) frozen prepared pie crusts,

thawed 1 egg, lightly beaten

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, add the mushroom soup, milk, mixed vegetables, thyme and black pepper and mix well. 3. Place the filling in the bottom pie crust and cover with the top crust. 4. Crimp the edges to seal and cut several slits into the top crust. 5. Coat the top crust with the beaten egg. 6. Cook in the oven for about 40 minutes. 7. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

Canadian Cream Pot Pie

65

TURKEY & MUENSTER

Pot Pie

Prep Time: 25 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 370 kcal Fat 22.9 g Carbohydrates 25.8g Protein 14.7 g Cholesterol 39 mg Sodium 579 mg

Ingredients 1 1/2 C. chicken stock 1 C. cooked, shredded turkey 3/4 C. green peas 1/3 C. diced celery 1/3 C. diced carrots 1 1/2 C. shredded Muenster cheese 2 tbsp cornstarch 1/4 C. milk

1 recipe pastry for a 9 inch double crust pie

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

68

In a bowl, dissolve the cornstarch into milk. In a medium pan, add the stock, turkey, carrots, peas and celery and bring to a boil. Stir in the cornstarch and milk and cook for about 5 minutes, stirring continuously. Remove from the heat and keep aside to cool for about 1 hour. Set your oven to 325 degrees F. Add the cheese into filling mixture and stir to combine. Place the filling mixture into a 9-inch pie crust and cover with the second crust. Crimp the edges and cut slits in top crust. Arrange onto a baking sheet and cook in the oven for about 35-40 minutes.

Turkey & Muenster Pot Pie

Portuguese

Pasta Pot Pie

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 703 kcal Fat 37.7 g Carbohydrates 51.3g Protein 30.9 g Cholesterol 60 mg Sodium 2055 mg

Ingredients 3/4 lb. smoked beef sausage, broken into small pieces 1 (15 oz.) jar spaghetti sauce with mushrooms 1 (15 oz.) can cannellini beans, drained and rinsed 1/2 tsp dried thyme

1 1/2 C. shredded mozzarella cheese 1 (8 oz.) package crescent roll dough, unrolled and divided into triangles

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Heat an oven proof skillet on medium heat and cook the sausage meat for about 12-15 minutes, until fully done. 3. Drain excess grease from the skillet. 4. Stir in the spaghetti sauce, beans and thyme and bring to a gentle boil. 5. Simmer for about 5 minutes. 6. Remove from the heat and stir in the cheese till melted completely. 7. Arrange crescent roll dough triangles on top of the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely. 8. Cook in the oven for about 12 minutes. 

Portuguese Pasta Pot Pie

69

HUDSON RIVER

Pot Pie

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 183 kcal Fat 4.6 g Carbohydrates 10.7g Protein 23.4 g Cholesterol 87 mg Sodium 735 mg

Ingredients 1 tbsp vegetable oil 1 1/2 lb. tilapia fillets 1 tsp dried tarragon salt and ground black pepper to taste 1 (10.75 oz.) can condensed cream of mushroom soup 1/2 C. milk 1 (15 oz.) can mixed vegetables (with

potatoes), drained 2 (9 inch) deep dish pie crusts

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F before doing anything else. Season the tilapia fillets with the tarragon, salt and black pepper. In a large skillet, heat the vegetable oil on medium heat. Place the seasoned fillets and cook, covered for about 7 minutes per side. Transfer the tilapia onto a cutting board and cut into bite-size pieces, removing bones. In a pan, add the cream of mushroom soup, milk, mixed vegetables, salt and pepper on medium heat and simmer for about 5 minutes, stirring occasionally. 7. Gently, fold in the tilapia pieces. 8. Place 1 prepared pie crust into a 9-inch deep-dish pie plate and press to fit. 9. Place the soup mixture into the pie crust and cover with the top crust. 10. Crimp the edges to seal the filling. 11. Cook in the oven for about 40-45 minutes. 12. Remove from the oven and keep aside to cool out for about 10-15 minutes before serving. 

70

Hudson River Pot Pie

Brooklyn

Pastrami Pot Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 469 kcal Fat 24.5 g Carbohydrates 48g Protein 13.9 g Cholesterol 40 mg Sodium 458 mg

Ingredients 1 (15 oz.) box refrigerated pie crusts, softened as directed on box 1 (9 oz.) pouch creamy roasted garlic with chicken stock cooking sauce 1/4 C. all-purpose flour 1/2 tsp poultry seasoning 1 (12 oz.) bag frozen mixed vegetables,

thawed and drained 1 1/2 C. chopped deli pastrami

Directions 1. 2. 3. 4.

Set your oven to 425 degrees F before doing anything else. Prepare the pie crusts according to box's directions for Two-Crust Pie. Place a crust into 9-inch glass pie plate and press to fit. In a bowl, add the cooking sauce, poultry seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper and mix till smooth. 5. Add the pastrami and vegetables and stir to combine. 6. Place the filling mixture into the bottom crust and cover with the second crust. 7. Crimp the edges and flute. 8. Cut several slits in the top crust. 9. Cook in the oven for about 20 minutes. 10. Now, cover the edge of crust with strips of foil and cook in the oven for about 10 minutes. 11. Remove from the oven and keep aside to cool for about 10 minutes before serving. 

Brooklyn Pastrami Pot Pie

71

ALMOND AND CHEESE

Puff Pastry

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 281 kcal Carbohydrates 14.5 g Cholesterol 28 mg Fat 21 g Fiber 0.8 g Protein 8.7 g Sodium 255 mg

Ingredients 1/2 (17.5 oz) package frozen puff pastry, thawed 1 (8 oz) wheel Brie cheese 1/4 C. sliced almonds

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Put puff pastry on the baking dish and place one half of horizontally sliced brie over it before spreading almonds and placing other half of brie on top. 3. Cover it up with pastry dough. 4. Bake this in the preheated oven for about 20 minutes. 5. Cool it down. 6. Serve.  

72

Almond and Cheese Puff Pastry

Spinach

and Pesto Open Pie

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 685 kcal Carbohydrates 38.9 g Cholesterol 55 mg Fat 43.7 g Fiber 2.3 g Protein 33.5 g Sodium 529 mg

Ingredients 2 (12 oz) skinless, boneless salmon fillets seasoned salt to taste 1/2 tsp garlic powder 1 tsp onion powder 1 (17.25 oz) package frozen puff pastry, thawed 1/3 C. pesto

1 (6 oz) package spinach leaves

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Coat salmon with a mixture of salt, onion powder and garlic powder before setting it aside. 3. Now place ½ of your spinach between two separate puff pastry sheets, while putting more in the center and place salmon fillet over each one in the center before placing pesto and remaining spinach. 4. Moisten up the edges with water and fold it. 5. Bake this in the preheated oven for about 25 minutes. 6. Cool it down. 7. Serve. 

Spinach and Pesto Open Pie

73

VINEYARD

Puff Pastry

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 16 Calories 68 kcal Carbohydrates 5.1 g Cholesterol 31 mg Fat 3.2 g Fiber 0.2 g Protein 3.3 g Sodium 111 mg

Ingredients 2 eggs 2/3 C. all-purpose flour 1/2 C. broth 2/3 C. milk 1/2 tsp salt 1 green onion, chopped 3/4 C. shredded Swiss cheese 1 tbsp butter, melted

2 tbsps grated Parmesan cheese

Directions 1. Set your oven at 425 degrees F before doing anything else. 2. Pour a mixture of flour, broth, milk, salt, green onion, Swiss cheese, beaten eggs and butter in the baking dish before sprinkling some parmesan cheese. 3. Bake this in the preheated oven for about 35 minutes or until golden brown. 4. Cool it down. 5. Serve. 

76

Vineyard Puff Pastry

Lebanese Pot Pie

Prep Time: 4 hr 15 mins Total Time: 4 hr 50 mins Servings per Recipe: 4 Calories 515 kcal Carbohydrates 33.6 g Cholesterol 101 mg Fat 32.6 g Fiber 2.1 g Protein 22.4 g Sodium 524 mg

Ingredients 3 tbsps mashed garlic 1 egg yolk 2 C. chopped fresh spinach 2 boneless skinless chicken breast halves 2 tbsps basil pesto 1/3 C. chopped sun-dried tomatoes 1/4 C. crumbled herbed feta cheese

1 frozen puff pastry sheet, thawed, cut in half

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Coat chicken breasts with a mixture of mashed garlic and egg yolk in a glass dish before covering it up with a plastic wrap and refrigerating these chicken breasts for at least four hours. 3. Put ½ of the spinach in the center of half of a pastry and then place one piece of chicken breast over it before adding 1 table spoon pesto, sun-dried tomatoes, feta cheese and then the remaining spinach. 4. Wrap it up with the other half of the pastry. 5. Repeat the same steps for the remaining breast pieces. 6. Place all these on a baking dish. 7. Bake in the preheated oven for about 40 minutes or until the chicken is tender. 8. Serve. 

Lebanese Pot Pie

77

OPEN PIE

Herbs and Salami

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 155 kcal Carbohydrates 3.7 g Cholesterol 39 mg Fat 12.2 g Fiber 0.2 g Protein 7.7 g Sodium 253 mg

Ingredients 3/4 tsp chopped fresh parsley 1 clove garlic, minced 1 tsp dried rosemary 1 tsp dried thyme 1 tsp dried marjoram 2 oz thinly sliced beef salami, chopped 1 (2.2 lb) wheel Brie cheese 1 sheet frozen puff pastry, thawed

water 1 egg, beaten

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Spread a mixture of parsley, marjoram, garlic, rosemary, thyme and salami over one half of vertically sliced brie before placing the other half on top. 3. Now place this in the center of a puff pastry and fold it up before brushing the pastry with beaten eggs. 4. Bake this in the preheated oven for about 30 minutes or until golden brown. 5. Cool it down a little. 6. Serve.

78

Open Pie Herbs and Salami

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Click the link below and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/