Pot Pie Recipes?!

[iqueen]

There is a recipe for old-fashioned Chicken Pot Pie in the 9/99 issue on page 134. There is a recipe for a beef pot pie in the 1/95 issue on page 58. There is another chicken pot pie recipe in the 1/94 issue on page 81. The two chicken recipes may be the same but those are the ones I could find in my index.

[Gail]

Missed the May, 2000 issue, eh? There was a feature on pot pies.

Here's one of them, plus another from a difference source:

ROASTED VEGETABLE POTPIE WITH FETA
This potpie can be a light entrée or an impressive side dish. Prepare the crust while the vegetables are roasting.

ROASTED VEGETABLES:
6 cups (1 inch) cubed peeled eggplant (about 1 1/4 lbs)
2 cups (1 inch) cubed zucchini
2 cups (1 inch) pieces red bell pepper
2 cups (1/2 inch thick) sliced carrot
1 large Vidalia onion or other sweet onion, cut into 8 wedges
Cooking spray
20 (1/2 inch thick) slices portobello mushrooms (about 2 large)
4 plum tomatoes, halves lengthwise
1 large garlic clove, minced

BUTTERMILK PASTRY:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low fat buttermilk
2 tablespoons butter or stick margarine, melted and cooled
1 teaspoon cider vinegar

REMAINING INGREDIENTS:
1/2 cup (2 ounces) finely crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large egg white, lightly beaten
1 1/2 teaspoons sesame seeds

1. Preheat oven to 450º.
2. To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan with cooking spray. Bake at 450º for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake an additional 30 minutes or until vegetables are tender. Removed roasted vegetables from oven. Reduce oven temperature to 400º.
3. To prepare buttermilk pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl. Add buttermilk, butter and vinegar; toss with a fork until moist. Gently press mixture into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
4. Combine roasted vegetables, feta, and next 6 ingredients (feta through black pepper) on an 11 x 7-onch baking dish coated with cooking spray. Fit dough over filling. Remove top sheet of plastic wrap. Brush with egg white; sprinkle with sesame seeds. Cut 6 slits in top of dough to allow steam to escape.
5. Bake at 400º for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes. Yield: 6 servings.

CALORIES 234 (29% from fat); FAT 7.5g (sat 4.1g, mono 1.8 g, poly 0.9g): PROTEIN 8.3g: CARB 36.2G; FIBER 6.5g; CHOL 19mg; IRON 3.3mg: SODIUM 517 mg; CALC 122 mg.

** PIE TIPS

Potpie can be made in a shallow, round, oblong, or square 2-quart baking dish. Roll the crust 1 inch larger than the dish; press to edge of dish. Bake as directed.

(From: CL May 2000)

CHICKEN POTPIE

This hearty, satisfying supper centerpiece is elevated to company status with a rich-tasting sauce made with shiitake mushrooms, white wine and pearl onions.

1 1/2 teaspoon vegetable oil, preferably canola oil
1/2 pound shiitake mushrooms, stems trimmed, sliced
1 clove garlic, minced
6 tablespoons all-purpose white flour
1/4 cup dry white wine
1 1/2 cups defatted reduced-sodium canned or homemade chicken or turkey stock
1 12-ounced can evaporated skim milk (1 1/2 cups)
4 cups cooked diced chicken or turkey (1 pound)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
salt and freshly ground black pepper to taste
2 carrots, peeled and cut into 1/2 inch chunks
1 cup frozen pearl onions, thawed
3/4 cup frozen peas, thawed
1 recipe Light and Flufy Biscuit dough (follows)
1 tablespoon skim milk

In a large, heavy saucepan, heat oil over medium-high heat. Add mushrooms and garlic and sauté until the mushrooms are just ender, 3 to 5 minutes. Sprinkle flour over the mushrooms and cook, stirring, for 1 minute. Pour in wine, stirring with a whisk. Gradually whisk in stock and evaporated skim milk and bring to a boil, stirring. Cook, stirring, until thickened and smooth, about 1 minute. Remove from heat and stir in chicken or turkey, lemon juice, parsley and thyme. Season with salt and pepper.

Blanch carrots in boiling water until tender, about 3 minutes. Stir the carrots, onions and peas into the filling. Spoon the filling into a deep, 3-quart casserole dish and set aside while preparing biscuit dough. (The filling can be prepared ahead and stored, covered, in the refrigerator overnight.) Preheat oven to 400 degrees F.

Make Light and Fluffy Biscuit dough. Pat the biscuit dough into a 1/2 inch thick disk. With a 3 inch cutter, cut out rounds. Gather the dough scraps together and repeat. Cover the filling with biscuit dough rounds and brush with skim milk.

Bake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake an additional 10 to 20 minutes, or until the biscuits are nicely browned and the filling is bubbling. Serve immediately.

Serves 8

375 CALORIES PER SERVING; 31 G PROTEIN, 8 G FAT, 42 G CARBOHYDRATE; 448 MG SODIUM; 65 MG CHOLESTEROL.

LIGHT AND FLUFFY BISCUITS
A combination of all-purpose flour and cake flour produces a light, tender low-fat biscuit. Serve with meals or for breakfast or tea with fruit preserves.

1 cup all-purpose white flour
1 cup sifted cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons reduced-fat cream cheese
2 tablespoons cold butter, cut into small pieces
3/4 cup skim milk buttermilk
1 tablespoon skim milk

Preheat overn to 400 degrees F. Line a baking sheet with parchment paper or coat lightly with nonstick cooking spray.

In a mixing bowl, stir together flours, baking powder, baking soda and salt. Using a pastry blender or two table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with a fork. Gather the dough into a ball and knead it several times in the bowl until smooth.

Turn the dough onto a lightly floured surface. Pat into a smooth, 1/2 inch thick disk. With a 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with skim milk. Place on the baking sheet and bake for 15 to 20 minutes, or until golden.

Makes 10 biscuits.

122 CALORIES PER BISCUIT: 3 G PROTEIN, 3 G FAT, 20 G CARBOHYDRATE; 250 MG SODIUM; 8 MG CHOLESTEROL.

(From: The Eating Well Recipe Rescue Cookbook)

Happy cooking!




[This message has been edited by Gail (edited 09-11-2000).]

[Susann]

I suggest that you try the barbecue chicken potpie. I think it has been posted before, but if you are interested in the recipe, let me know and I will post it.

[Gail]

The recipe Susann mentions is in CL's recipe database. (Tricky though: "pot pie" yields no responses, "potpie" will give you the recipe.)

[greta]

i have a quick & yummy chicken potpie recipe that calls for quartered refrigerated biscuits on the top. if anyone wants the recipe, i'll post it.
please keep in mind that it's quick, not gourmet--ie. canned soup... http://www.cookinglight.com/bbs/smile.gif

[Jeanne G]

WOW!!!
Thanks for the suggestions and the recipes. Gail, I love feta cheese and your recipes look QUITE AWESOME!!! http://www.cookinglight.com/bbs/wink.gif Thank you. I will make the veggie one this weekend and I will also try the chicken one. Yummy! And, I like your tip b/c I searched CL's webpage and couldn't find anything for Pot Pie. However, seeing that I am new to this CL Community, I did try to look up recipes for Pot Pies on this webpage and did see one on a crust. What a great help you all are. Oh, don't want to forget, Susan that recipe does sound good and I will search it the way Gail suggests! And iqueen, now that I've got Gail's chicken one I should be fine, especially after I try to search 'potpie' on CL's webpage, I should also find the ones you suggest. Thanks again!!

[Jeanne G]

I LOVE Pot Pie (Comfort Food) but have never actually made it. It tends to be too fattening with the crust. Does anyone have any good recipes that are somewhat 'low fat' to share? I would love an ALL veggie one(lots of veggies!) or with chicken and veggies. Thanks for any help!! http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

Greta, could you please post your recipe? I am always interested in quick dinner ideas and my husband really likes potpies (though I've never tried to make one myself). I'm sure it can be lightened up somehow!

[greta]

mrsreber,
i'll post the recipe tomorrow--i'm at work and the recipe isn't (lucky recipe).
i make a light version, using low fat campbell's soup, skim milk, reduced fat biscuits. tastes great!
have a great evening.

[andrea]

iqueen and gail-- you didn't tell us... have you tried any of those pot pies? what's the verdict?

[iqueen]

I haven't tried them because I am not a big pot pie fan. If you try one and it is awesome, let me know and may try one because my SO loves them...of course, he loves everything.

[Gail]

I'm not a big pot pie fan, either. Just figured since I happened to have what seemed to fit the bill, I'd pass 'em along...

Sorry.

[greta]

mrsreber, here is the potpie recipe:

2 cans cream of broccoli soup
1 cup milk
1/4 tsp thyme
1/4 tsp pepper
16 oz bag frozen veggies (broccoli, cauliflower & carrots) cooked and drained
1 cup cooked potato, cubed
1 cup cooked chicken, cubed
1 can refrigerated biscuits, quarter the biscuits

combine the soup, milk and seasonings.
add remaining ingredients (except for biscuits)
cook at 400 degrees for 15 min (or until bubbling)
add the biscuits and cook for 15 add'l min (or until biscuits are brown).


**i sometimes use fresh veggies. and as i said yesterday, i've used light ingredients and it tastes just great!
enjoy!

[MrsReber]

Thanks Greta! Sounds fast and easy. I'll have to add it to my list of things to try for weeknight meals.

[Denise]

I've made the Beef Empanada pot pie from May 2000. Its great!!!

[JennyLiz]

Ditto, Denise! I divided the recipe into two pie plates and froze one (minus topping) for later. You will need to put fresh breadsticks on top before baking if you opt to freeze.