The Everything Pie Cookbook (29 page)

1 cup milk, 2% or whole

3 cups cooked shredded chicken

5. Whisk in the milk and bring back to a simmer, then

2 cups shredded Monterey jack cheese,

turn off the heat and add the shredded chicken and 1½

divided

cups of the shredded cheese. Stir well.

1 Flaky Pie Crust, rolled out 12" x 15"

(See Chapter 2)

6. Transfer the chicken mixture into a 2½-quart baking

dish. Top with the pastry crust, tucking the edges into

the pan, and cut 2 or 3 slits into the top to vent steam.

Place the dish on a baking sheet and bake for 20

minutes, then reduce the heat to 350°F, top the pie with

the remaining shredded cheese, and bake for an

additional 35 to 45 minutes, or until the pie is bubbling.

Cool for 30 minutes before slicing.

18 6

Hearty Vegetable Potpie

Who says you need to have meat to make a hearty potpie? This pie

delivers satisfying flavors and is guaranteed to fill you up!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

4 tablespoons butter or olive oil

2. In a large skillet over medium heat, melt the butter or

1 pint button mushrooms, cut in half

oil until it foams. Add the mushrooms, onions, salt, and

1 pint crimini mushrooms, cut in half

pepper. Cook until softened, about 10 minutes.

1 large onion, diced

½ teaspoon salt

3. Add the potatoes and carrots and cook, stirring

½ teaspoon freshly cracked black

frequently, until the carrots and potatoes become

pepper

tender, about 10 minutes.

2 russet potatoes, peeled and cut into

½-inch pieces

4. Add the broccoli, cauliflower, and 3 cups of the

2 carrots, peeled and diced

vegetable broth. Bring to a boil, then reduce to a

2 cups broccoli florets, cut into ½-inch

pieces

simmer and cook for 5 minutes.

2 cups cauliflower florets, cut into ½-inch

pieces

5. Mix the remaining vegetable broth with the flour until

4 cups vegetable broth

smooth. Stir into the vegetable mixture and cook until it

½ cup all-purpose flour

thickens.

1 recipe Blitz Puff Pastry, rolled out

12" x 15" (See Chapter 2)

6. Pour the vegetable mixture into a 2½-quart casserole

dish and cover with the puff pastry, tucking the edges

of the pastry into the pan. Bake for 20 minutes, then

reduce the heat to 350°F and bake for an additional 30

to 40 minutes, or until the pastry is golden brown and

the filling is bubbling. Cool for 30 minutes before

serving.

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18 7

Creamy Seafood Pie

Feel free to use any combination of shellfish you prefer in this recipe.

This pie would also be lovely with flaked white fish or salmon.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

2 strips bacon, chopped

2. In a medium saucepan, cook the chopped bacon over

4 tablespoons butter

medium heat until crisp. Drain the bacon on paper

1 medium russet potato, peeled and cut

into ½-inch pieces

towels.

1 medium onion, diced

3. Return the pan to the heat and add the butter. Once the

1 cup sliced mushrooms

butter foams, add the potatoes, onions, and

2 cloves garlic, minced

mushrooms. Cook, stirring constantly, until the potatoes

½ teaspoon thyme

½ teaspoon smoked paprika

become tender, about 10 minutes.

½ teaspoon salt

4. Add the garlic, thyme, paprika, salt, and pepper and

½ teaspoon fresh cracked black pepper

cook until fragrant, about 1 minute.

1⁄3 cup all-purpose flour

2 cups milk

5. Sprinkle the flour over the vegetable mixture and cook

1 cup half-and-half

until no raw flour remains. Slowly stir in the milk and

1 pound peeled, deveined shrimp

half-and-half and bring the mixture to a simmer, stirring

1 pound fresh bay scallops

constantly, until it begins to thicken.

12 ounces lump crabmeat, picked

through for shells

6. Once it thickens, stir in the shrimp, scallops, and

1 recipe Biscuit Topping (See Chapter 3)

crabmeat. Cook for 2 minutes, then remove the pan

2 tablespoons melted butter

from the heat and cool slightly. Stir in the crisp bacon.

7. Pour the seafood filling into a 2½-quart baking dish.

Buying Seafood

Here are some tips for selecting the best

Top with the biscuit topping and brush the biscuits with

seafood. First, smell it. Fresh seafood has a

the melted butter. Bake for 30 to 40 minutes, or until the

neutral smell. If there is even a hint of fishi-

biscuits are brown and the filling is bubbling. Cook for

ness, select something else. Second, touch

it. It should feel firm and plump. If the sea-

30 minutes before serving.

food feels mushy, soft, or watery, discard.

Finally, look at it. Seafood should be glossy

but not wet and be pale in color. If there is

any slime or off colors, it is not fresh.

18 8

Cheesy Hash Brown Beef Pie

This pie combines a creamy beef filling topped with a cheesy hash brown

topping for a meal that will be a favorite with kids and adults.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 Mealy Pie Crust, rolled out 12" x 15"

2. Line a 2½-quart casserole dish with the pastry crust.

(See Chapter 2)

1 tablespoon oil

Cover with plastic and chill until ready to bake.

1 pound ground beef

3. In a medium skillet over medium heat, add the oil.

1 medium onion, chopped

Once the oil shimmers, add the ground beef and cook

2 cloves garlic, minced

until well browned. Drain off any excess fat.

½ teaspoon salt

½ teaspoon pepper

4. Add the onion to the pan and cook until it softens,

¼ cup flour

about 5 minutes, then add the garlic and cook until

2 cups milk

fragrant, about 1 minute.

½ teaspoon hot sauce

1 cup frozen hash brown potatoes,

5. Season with salt and pepper, then sprinkle the flour

thawed

evenly over the meat. Cook until no dry flour remains,

1 cup shredded Cheddar cheese

about 3 minutes.

6. Slowly add the milk, stirring constantly, until smooth.

Add the hot sauce and bring the mixture to a simmer.

Once it thickens, remove from the heat to cool slightly.

7. Pour the meat mixture into the prepared dish and top

with the hash browns and cheese. Bake for 35 to 45

minutes, or until the cheese and hash browns are

bubbling and brown. Cool for 20 minutes before

serving.

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18 9

Cheesy Chicken Potpie

This cheesy chicken pie is a kid pleaser. Don’t be fooled—it is not just for kids. It also pleases adults!

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

4 medium chicken breasts

aluminum foil.

½ teaspoon salt

2. Season the chicken breast with the salt, pepper, and

½ teaspoon fresh cracked pepper

paprika. Place the chicken on the prepared baking

½ teaspoon smoked paprika

sheet and roast for 25 to 35 minutes, when the juices

4 tablespoons butter

1 medium onion, diced

run clear when cut or until the chicken reaches an

2 stalks celery, diced

internal temperature of 160°F. Rest for 10 minutes, then

2 carrots, peeled and diced

chop the chicken into ½-inch pieces. Set aside.

2 cloves garlic, minced

3. In a medium saucepan over medium heat, melt the

½ cup flour

butter until it foams. Add the onion, celery, and carrots.

3 cups milk

Cook until the vegetables are tender, about 8 minutes.

4 ounces cream cheese, room

temperature

4. Add the garlic and cook until fragrant, about 30

4 ounces shredded Cheddar cheese

seconds. Sprinkle the flour over the top of the mixture

1 Flaky Pie Crust, rolled out 12" x 15"

(See Chapter 2)

and cook until no raw flour remains.

2 tablespoons Parmesan cheese

5. Stir in the milk and bring to a simmer, stirring

constantly, until it begins to thicken. Reduce the heat to

The Ease of the Freezer

low and add the cream cheese. Stir until melted, then

Take advantage of all your freezer has to

add the Cheddar cheese. Shut off the heat and stir until

offer. Double your potpie filling, then cool

half and freeze in a large container. When

melted. Stir in the chicken.

you are ready to use it, just thaw it over-

night in the refrigerator. Then all you have

6. Pour the chicken mixture into a 2½-quart baking dish.

to do is prepare a crust, fill, and bake! Also,

Top with the pastry crust, tucking the edges of the

save time later by chopping extra onions,

carrots, and celery. You can freeze them in

pastry into the pan. Sprinkle the top with Parmesan

plastic bags for up to 3 months, saving

cheese and cut 2 or 3 slits into the pastry to vent steam.

time on busy days!

Bake for 20 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

pastry is golden brown and the filling is bubbling. Cool

for 30 minutes before serving.

19 0

Personal Chicken Potpies

These individual pies are perfect for a party or anytime you want a little bowl of comfort.

IngredIents  | ServeS 4

1. Heat the oven to 425°F.

1 tablespoon butter

2. In a medium saucepan over medium heat, melt the

1 medium onion, diced

butter until it foams. Add the onion, celery, and carrots

1 stalk celery, diced

and cook until they begin to soften, about 5 minutes.

1 carrot, peeled and diced

1 bay leaf

3. Add the bay leaf, thyme, poultry seasoning, salt, and

¼ teaspoon fresh thyme

pepper and cook for 3 minutes more, or until the herbs

¼ teaspoon poultry seasoning

are fragrant.

¼ teaspoon salt

¼ teaspoon fresh cracked black pepper

4. Add half of the chicken stock and bring to a simmer.

1½ cups chicken stock, divided

Cook, covered, for 10 minutes.

¼ cup all-purpose flour

½ cup sour cream

5. In a medium bowl, whisk together the remaining

1 rotisserie chicken breast, shredded

chicken stock, flour, and sour cream until smooth.

1 egg, beaten

Slowly pour it into the simmering vegetables, whisking

1 recipe Blitz Puff Pastry, cut into 4

constantly, and cook until it begins to thicken. Turn off

squares (See Chapter 2)

the heat and add the shredded chicken. Allow to cool

to room temperature.

6. Transfer the chicken mixture into 4 oven-safe bowls.

Brush the edge of each bowl with beaten egg and top

with the pastry, letting the edges hang over the sides of

the bowl.

7. Place the dishes on a baking sheet and bake for 10

minutes, then reduce the heat to 350°F for an additional

15 to 20 minutes, or until the pie is bubbling and the

crust is golden brown and crisp. Cool for 10 minutes

before serving.

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19 1

Fruity Chicken Potpie

Golden raisins and apples add a bit of refreshing sweetness to this savory potpie.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 Flaky Pie Crusts, rolled out 12" x 15"

2. Line a 2½-quart casserole dish with one pastry crust.

(See Chapter 2)

2 tablespoons butter

Cover with plastic and chill until ready to bake.

1 large onion, diced

3. In a medium saucepan over medium heat, melt the

1 medium Granny Smith apple, peeled,

cored, and chopped

butter until it foams. Add the onion and apple and cook

1 cup golden raisins

until they begin to soften, about 5 minutes.

1 bay leaf

4. Add the raisins, bay leaf, thyme, cinnamon, cayenne,

½ teaspoon fresh thyme

salt, and pepper and cook for 3 minutes more, or until

¼ teaspoon cinnamon

the herbs are fragrant. Add 1 cup of the chicken stock

¼ teaspoon cayenne

and bring to a simmer. Cook, covered, for 10 minutes.

½ teaspoon salt

½ teaspoon fresh cracked black pepper

5. In a medium bowl, whisk together the remaining

3 cups chicken stock, divided

chicken stock, flour, and cream until smooth. Slowly

½ cup all-purpose flour

pour it into the simmering vegetables, whisking

½ cup heavy cream

constantly, and cook until it begins to thicken. Turn off

2 cooked chicken breasts, shredded

the heat and add the shredded chicken. Allow to cool

to room temperature.

Chicken Bouillon

If you do not have chicken stock or broth

6. Transfer the chicken mixture into the prepared baking

on hand, you can substitute chicken bouil-