The Everything Pie Cookbook (28 page)

good with chicken!

top, then top the pie with the remaining cheese.

7. Place the pie on a baking sheet and bake for 25 to 35

minutes, or until the cheese is melted and lightly

browned. Remove from the oven and let stand for 20 to

30 minutes before serving. Drizzle each slice with a

little mustard and ketchup.

18 0

Shrimp Gumbo Pie

If you like, you may add ½ cup of frozen okra to this pie. The okra

adds an earthy flavor and will thicken the filling slightly.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 strips bacon, chopped

2. In a large skillet, cook the bacon over medium heat

1 tablespoon butter

until crisp. Add the butter and melt until it foams, then

½ teaspoon salt

add the salt, onion, celery, and bell pepper. Cook,

1 medium onion, diced

stirring frequently, until the vegetables are tender, about

1 celery stalk, diced

½ green bell pepper, diced

8 minutes.

1 clove garlic, minced

3. Add the garlic and Cajun seasoning and cook until

1 teaspoon Cajun seasoning blend

fragrant, about 30 seconds.

2 tablespoons all-purpose flour

½ cup seafood or chicken broth

4. Sprinkle the flour over the top of the vegetable mixture

1 (10-ounce) can diced tomatoes with

and mix until no raw flour remains. Stir in the broth

green chilies

and diced tomatoes with green chilies. Bring to a

1 cup frozen sliced okra

simmer and cook until the mixture thickens.

1 pound peeled, deveined shrimp

1 (9-inch) Mealy Pie Crust, unbaked (See

5. Add the okra and shrimp and cook for 2 minutes.

Chapter 2)

1 egg, beaten

6. Pour the shrimp mixture into the Mealy Pie Crust. Brush

1 (9-inch) Flaky Pie Crust (See Chapter 2)

the edge of the bottom pie crust with the beaten egg so

that the top crust will adhere. Top with the Flaky Pie

Crust and trim the dough to 1 inch of the pan’s edge.

Tuck the edge of the top crust under the edge of the

bottom crust. Crimp the dough using your fingers or a

fork. Brush the entire top crust with the beaten egg and

cut 4 or 5 slits in the top to vent steam.

7. Place the pie on a baking sheet and bake for 30

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

30 to 40 minutes, or until the pie is bubbling and the

crust is golden brown. Cool for 30 minutes before

slicing.

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18 1

Steak and Potato Pie

Hearty meat and potato dishes will stick to your ribs, and the leftovers make a satisfying lunch!

IngredIents  | ServeS 8

1. In a large bowl, combine the chuck roast, salt, pepper,

2 pounds chuck roast, cut into 1-inch

and flour until all the meat is evenly coated.

cubes

1 teaspoon salt

2. In a large pot, heat 2 tablespoons of the vegetable oil

1 teaspoon fresh cracked pepper

over medium-high heat until it shimmers. Add half of

½ cup all-purpose flour

the beef to the pot and brown well on all sides. Remove

4 tablespoons vegetable oil, divided

from the pot and add the remaining vegetable oil.

3 cups beef stock

Brown the remaining meat, then add the first addition

1 cup water

of meat back to the pot.

2 russet potatoes, peeled and cut into

½-inch cubes

3. Add the beef stock and water to the pot and bring the

2 carrots, peeled and cut into ½-inch

mixture to a boil. Reduce the heat to medium-low and

pieces

cook the meat, covered, for 40 minutes.

4 tablespoons butter

1 medium onion, diced

4. Add the potatoes and cook for 10 minutes, then add the

2 cloves garlic, minced

carrots and cook for 10 additional minutes, or until the

2 teaspoons fresh rosemary, chopped

potatoes and carrots are tender. Strain the meat and

1 teaspoon fresh thyme, chopped

vegetables from the cooking liquid to cool. Reserve the

1⁄3 cup all-purpose flour

cooking liquid.

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

(See Chapter 2)

5. In a large skillet over medium heat, melt the butter until

it foams. Add onion and cook until tender Add the

Reverse Potpies

garlic, rosemary, and thyme. Cook until fragrant, about

Here is a fun way to serve your potpies.

1 minute. Sprinkle the flour over the top of the mixture

Prepare the fillings on the stove, letting

and cook until no raw flour remains.

them simmer slowly for about a half hour,

until they are thickened. While they sim-

6. Add 1 cup of the reserved cooking liquid to the onion

mer, use a large biscuit cutter to create

large crust circles. Bake at 350°F until they

mixture and cook, stirring constantly, until thick.

are golden brown and crisp. When ready to

Remove from heat and add the steak and vegetables.

serve, just spoon the filling over the crust.

7. Heat the oven to 425°F. Pour the meat mixture into a

2½ -quart casserole dish. Top with the pastry crust,

tucking the edges of the pastry into the pan, and cut 2 or

3 slits into the pastry to vent steam. Bake for 20 minutes,

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

30 to 40 minutes. Cool for 30 minutes before serving.

18 2

Chili Pie with a Corn Bread Topping

Thick beef chili is perfect with corn bread, so this all-in-one corn

bread–topped chili is perfect for a cold night or the big game!

IngredIents  | ServeS 8

1. In a large pot over medium heat, add the ground beef.

¾ pound ground beef, 85/15 preferred

Cook, stirring occasionally, until the meat is thoroughly

1 tablespoon olive oil

browned. Drain off the excess fat.

1 medium onion, diced

2. Add the olive oil, onion, and garlic and cook until the

2 cloves garlic, crushed

onions are tender and soft, about 10 minutes.

1½ cups beef broth

1½ cups vegetable broth

3. Add the beef broth, vegetable broth, chili powder,

¼ cup chili powder

smoked paprika, cumin, coriander, red pepper, and

2 tablespoons smoked paprika

chipotle pepper. Bring the mixture to a boil, then

1 teaspoon cumin

reduce the heat to medium-low and cook, partially

½ teaspoon coriander

covered, for 1 hour, stirring occasionally.

1 teaspoon ground red pepper

1 chipotle pepper in adobo, chopped

4. In a small bowl, combine the water and masa harina

½ cup cold water

and mix until smooth. Pour into the chili and whisk

1⁄3 cup masa harina

until smooth. Increase the heat to medium and bring to

1 (9-inch) pastry crust, unbaked

a boil. Cook until thick, about 10 minutes.

½ cup all-purpose flour

½ cup yellow cornmeal

5. Heat the oven to 375°F.

2 tablespoons sugar

1 teaspoon baking powder

6. Line the pie crust with parchment paper or a double

¼ teaspoon salt

layer of aluminum foil and add pie weights or dry

1 egg, beaten

beans. Bake for 10 to 12 minutes, then remove the

2⁄3 cup buttermilk

paper and weights and bake for an additional 10 to 12

4 tablespoons butter, melted

minutes. Remove from the oven and set aside to cool.

½ cup shredded sharp Cheddar cheese

Leave the oven on.

7. In a medium bowl, whisk together the flour, cornmeal,

sugar, baking powder, and salt. In a separate bowl, mix

together the egg, buttermilk, and butter. Combine wet

ingredients into the dry and mix until just combined.

8. Pour the chili into the prepared crust. Spread the corn

bread topping on the chili and sprinkle the shredded

cheese over the top. Place on a baking sheet and bake

for 30 to 40 minutes. Cool for 30 minutes before serving.

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18 3

Roast Chicken Potpie

This potpie uses rotisserie chicken from the grocery store to save time, but you

can roast your own or use roasted chicken breasts or thighs if you prefer.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 tablespoons butter

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

1 large onion, diced

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

2 stalks celery, diced

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

2 carrots, peeled and diced

1 bay leaf

3. Add the bay leaf, thyme, salt, and pepper and cook for

1 teaspoon fresh thyme

3 minutes more, or until the herbs are fragrant.

½ teaspoon salt

½ teaspoon fresh cracked black pepper

4. Add 1 cup of the chicken stock and bring to a simmer.

3 cups chicken stock, divided

Cook, covered, for 10 minutes.

½ cup all-purpose flour

½ cup heavy cream

5. In a medium bowl, whisk together the remaining

1 cooked rotisserie chicken, shredded

chicken stock, flour, and cream until smooth. Slowly

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

pour it into the simmering vegetables, whisking

(See Chapter 2)

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

the heat and add the shredded chicken. Allow to cool

Chicken, Turkey, Beef, and

to room temperature.

Ham

Most potpies that call for chicken can be

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

made with any leftover cooked meat you

dish. Top with the Flaky Pie Crust, tucking the edges of

have on hand. Around the holidays, left-

the crust into the pan, and cut 4 or 5 slits in the top to

over turkey, beef, and ham are common

and you can easily substitute them for

vent steam.

chicken. When using beef, substitute any

chicken broth with beef broth for a richer

7. Place the dish on a baking sheet and bake for 20

flavor, and if you are using ham, you may

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

want to reduce the salt in the filling since

hams can be quite salty.

35 to 45 minutes, or until the pie is bubbling and the

crust is golden brown. Cool for 30 minutes before

slicing.

18 4

Turkey Potpie

This is a great way to use up leftover turkey meat, and the puff

pastry top makes this fancy enough for company.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 tablespoons butter

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

1 medium onion, diced

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

1 stalk celery, diced

pepper and cook until they begin to soften, about 5

1 teaspoon salt

minutes.

1 teaspoon fresh cracked black pepper

1 bay leaf

3. Add the bay leaf and cook for 10 minutes more.

½ cup flour

Sprinkle the flour over the top and cook until no raw

3 cups chicken stock

flour remains.

½ cup half-and-half

1 pound bag frozen peas and carrots

4. Add the stock and half-and-half and bring to a boil,

4 cups shredded turkey meat

stirring constantly, then reduce the heat to medium-low

1 recipe Blitz Puff Pastry, rolled out

and simmer until thickened. Remove the bay leaf and

12" x 15" (See Chapter 2)

stir in the peas and carrots and the shredded turkey.

Cook for 3 minutes, then remove from the heat.

5. Pour the turkey 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 5

Chicken and Green Chili Potpie

Take a trip to the Southwest with this delicious potpie. Green chilies

are not spicy; they just add mellow earthy flavor.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

4 tablespoons butter

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

1 medium onion, chopped

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

2 cloves garlic, minced

begins to soften, about 5 minutes.

½ teaspoon cumin

½ teaspoon chili powder

3. Add the garlic, cumin, chili powder, green chilies, salt,

1 (4-ounce) can diced green chilies

pepper, and tomato and cook for 3 minutes more, or

½ teaspoon salt

until the garlic and spices are fragrant. Sprinkle the

½ teaspoon fresh cracked black pepper

flour over the top and cook until no raw flour remains.

1 medium tomato, seeded and diced

½ cup flour

4. Add the chicken broth and bring to a simmer. Cook,

2 cups chicken broth

uncovered, for 10 minutes stirring often.