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RUSTIC BEEF POT PIE
Tomatoes, mushrooms, onions, and beef combine with traditional
Italian herbs and red wine to flavor this rustic, one-crust pot pie.
Use a prepared pie crust to keep preparation simple.
Prep time: 20 minutes
Cook time: 35 minutes
Makes 6 servings
Ingredients:
1/3 cup all-purpose flour
4 teaspoons McCormick® Italian Seasoning
1 teaspoon McCormick® Garlic Salt
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1 1/2 pounds beef sirloin, cut into strips
1 package (10 ounces) frozen pearl onions, thawed and drained
1 cup beef broth
1/3 cup red wine
8 ounces mushrooms, quartered
1 can (14.5 ounces) diced tomatoes, drained
1 refrigerated pie crust (from 15-ounce package)
Directions:
1. Preheat oven to 400ºF. Sprinkle flour, Italian seasoning, garlic
salt, and pepper over beef strips; toss to coat evenly.
2. Spray a large non-stick skillet with cooking spray. Sauté beef
and onions over medium-high heat 3 minutes or until browned. Add
remaining ingredients, except pie crust. Mix well and bring to a boil.
3. Pour into a 9-inch deep dish pie pan or 2-quart round casserole
dish. Top with pie crust. Flute edges of crust if desired. Bake 25
to 30 minutes or until crust is golden brown |
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Ingredients Easy Chicken Pot Pie
1 Can Of Chicken (Whatever Size You Have,
1 Bag Of Mixed Vegetables, 1 Can Cream Of Mushroom Soup,
5 Slices OfAmerican Cheese,
Salt And Pepper To Taste,
2 Refrigerated Pie Crusts.
Put all ingredients except pie crusts in nonstick skillet and heat through
on stove. Put 1 pie crust in pie pan, put filling in, add top crust, flute
edges to seal. Make steam slits in top of crust. Bake at 350-375 until crust
is golden, approx. 25 minutes.
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| Chicken & Broccoli Bake | 12 Rhodes Dinner Rolls, thawed and risen
1/2 box prepared chicken flavored Rice-a-Roni
2 boneless chicken breasts, cooked and cubed
1 teaspoon garlic salt
1/2 teaspoon pepper
1 can cream of chicken soup
1 small package frozen broccoli
1/2 cup sharp cheddar cheese
| | Press 6 rolls together and roll out to fit bottom and sides of a 9-inch deep dish pie pan sprayed with non-stick cooking spray. Prick with a fork and bake at 350 F 10-15 minutes. Spread rice evenly in bottom of crust. Mix chicken, garlic salt and pepper together and spread over rice. Spread soup over chicken. Blanche frozen broccoli, drain and place on top of soup. Sprinkle with cheese. Press remaining 6 rolls together and roll out to form top crust. Place over ingredients and crimp edges as desired. Bake at 350 F for 30-35 minutes or until golden brown. | |
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 | | | Chicken and Biscuit Pot Pie |
8 or 9 Rhodes Buttermilk Biscuits, frozen
1 pound boneless, skinless chicken breasts, chopped
2 14.5-oz cans chicken broth
2 cups sliced mushrooms
2 carrots, cut into sticks
1 cup chopped broccoli
1 yellow onion, chopped
3 tablespoons butter
1/3 cup flour
1/2 cup milk
3 cloves garlic, minced
1 teaspoon poultry seasoning
| | In a large pot, combine chicken, broth, mushrooms, carrots, broccoli, and onion. Cook, covered, until chicken is done and vegetables are tender (about 20 minutes). Drain and reserve the liquid. In the large pot, melt the butter. Stir in the flour. Gradually add the reserved liquid and milk. Cook over medium heat, stirring constantly, until thickened. Add chicken and vegetables, garlic and seasoning. Pour into 2-quart casserole. Top with frozen biscuits. Bake at 375°F for 30 minutes | |
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Old Fashioned American Chicken Pot Pie
Pastry for two crust pie
1/2 c Chopped onion
6 tb Butter
1 ts Salt
1/2 c All purpose flour
3 c Chicken broth
3 c Cubed cooked chicken
1/2 c Cooked peas
1/2 c Cooked carrots -- (tiny dice)
1/4 c Chopped pimientos
Prepare pastry; rollout 1/4 inch thick. Cut to fit the tops of six
individual casseroles. Bake on ungreased baking sheet at 450 degrees
fro 10 to 12 minutes. Meanwhile, cook onion in butter until tender
but not brown. Blend in flour and salt. Cook, stirring constantly
until flour is cooked. Add broth all at one time. Cook and stir until
thick and bubbly; add remaining ingredients. Heat till bubbling. Pour
into 6 heated individual casseroles. Place pastry on hot filling just
before serving. Serves 6.
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Skillet Chicken Pot Pie 1 can 9 10 3/4 oz.) 1/3 less salt, 99% fat free cream of chicken soup
1 1/4 cups skim milk, divided
1 pk. (10 oz. ) frozen mixed vegetables
2 cups diced cooked chicken
1/2 tsp. ground black pepper
1 cup buttermilk biscuit baking mix
1/4 tsp. parsley
1. Heat soup, 1 cup milk, vegetables, chicken and pepper in med.
skillet
over med. high heat. Heat until mixture comes to a boil.
2.Combine biscuit mix and parsley in a small bowl. Stir in 3 - 4
Tbsp. milk,
just until soft batter is formed. Drop batter by Tablespoonfuls onto
chicken
mixture to make 6 dumblings. Partially cover and simmer 12 min. or
until
dumplings are cooked through, spooning liquid from pot pie over
dumplings
once or twice during cooking. Garnish with additional parsley is
desired. |
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Turkey Pie
INGREDIENTS: - 1 1/2 cups cut-up cooked turkey
- 1 1/2 cups frozen mixed vegetables
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup Biscuit baking mix
- 1 envelope ranch dressing mix
- 1 cup milk
- 2 eggs
PREPARATION: - Heat oven to 400°.
- Grease 9-inch pie plate.
- Stir turkey and mixed vegetables together in a medium bowl, spoon into pie plate.
- Sprinkle shredded cheese over mixture.
- Stir Biscuit baking mix and dry ranch dressing mix together
- Stir milk and eggs together and then stir together with dry ingredients mixture until blended. Pour into pie plate over meat, vegetables and cheese mixture.
- Bake 35 minutes or until knife inserted in center comes out clean.
- Allow pie to cool 5 minutes before serving.
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A pot pie made with layers of chili and cheese is always sure to please. This is a good way to get a good hot meal on the table on weeknights. I serve it with raw veggies and dip. It is also an ideal way to use up leftover chili. Chili Cheese Dog Pot Pie Makes: 4 servings
2 cups biscuit baking mix
2/3 cup water
3 cups chili with beans
1/2 pound hot dogs, sliced
2 cups shredded Cheddar cheese
1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside. 2. Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam. 3. Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden. |
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