Tag Archives: pot pie

Pot Pie Potatoes

I am fairly certain that baked potatoes were made for ‘stuffing’.  Growing up with Midwest roots, we had this side dish quite often, and always, always loaded up with butter and sour cream.  Don’t get me wrong, there is nothing un-tasty about that, especially accompanied with bacon, cheese and chives, but why not something else?!  Let’s change it up!

Since it has been quite rainy here in Texas and the weather has cooled to proper Fall temps, all I have been craving is good, old-fashioned, comfort food!  Given my husband and oldest son are suckers for chicken pot pie, I just had to put the two together!  I chose our favorite, standard pot pie vegetables, but feel free to add green beans or corn or heck, buy a large bag of frozen veggies and be done with it!  *Just add the frozen veggies towards the end.  The other ‘best part’ of this meal is not having to worry about the crust!  If you MUST, feel free to serve it alongside warm biscuits (very yummmmmmy), but I actually liked just the warm potato for a change.  Plus the potato skin crisp’s up beautifully in the oven!

This delicious, home-style recipe is even easy enough for the work week!  Just throw all the ingredients into your slow cooker and set to low.  When you return home in the evening, bake the potatoes and bam!! dinner is served!

 

*If you have the time, by all means make your own “cream of” soup with flour, butter and cream/milk and add to the slow-cooker.  They also make great gluten-free cream soup’s now that can be substituted as well! 🙂 

 

The Starting Lineup

  • 6 large, russet potatoes, baked (scrubbed clean, coated in extra virgin olive oil and kosher salt – baked directly on rack in 375 degree oven until fork tender, about 40-50 minutes.)
  • 2-3 lbs chicken breasts, cut into 1-1/2′ cubes
  • 4 carrots, sliced
  • 2 stalks celery, sliced
  • 8oz baby bella mushrooms, halved
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 26oz low-sodium cream of mushroom (or chicken) soup
  • 1 cup low-sodium chicken broth
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme
  • 1 bay leaf *remove prior to serving
  • Salt and pepper, to taste
  • *cornstarch/milk slurry to thicken at the end, optional

 

Spray or line your slow cooker for easy cleanup.  Lay in the prepped vegetables (besides the frozen peas) and the cubed chicken breasts.  Pour in the soup and the chicken broth, stir together.  Lastly, stir in the seasonings.  Set to low for 7 hours.

About 1 hour before dinner, preheat your oven and bake your potatoes till for tender.  You can also stir in the frozen peas to your chicken pot pie mixture.

When the potatoes are ready, slice vertically, careful not to cut all of the way through.  *I like to scoop out a bit of the potato flesh, but to each their own.  Ladle a large helping of your pot pie mix into the hot potato and enjoy!

PotPiePotatoes

 

Pizza Pot Pie (supreme)

What do you do when you’re craving a deep dish pizza but your husband wants a chicken pot pie?  Well you combine the two of course!!  I just so happened to have these tasty ingredients on hand as well, which made it all the better!!!

Another great thing about this meal is you can add any of your favorite ingredients or whatever is handy!  Now my husband is a meat eater, so naturally I went the “supreme” route, but you can make it to your family’s liking!  Ham n cheese, Hawaiian, Mediterranean, veggie lover or just an old fashion pepperoni and cheese!!  Plus, this dinner WILL fill everyone up!

The Starting Lineup

  • 1 pckg pie dough (2 rounds)
  • 1lb ground beef
  • 1 pckg italian sausage links, chopped
  • 1 pckg pepperoni slices
  • 2 1/2 cups mozzarella cheese
  • 1 cup pizza sauce 
  • 1 bell pepper, sliced
  • 1/2 onion, sliced
  • 1 container mushrooms, sliced or quartered
  • 1 clove garlic, minced
  • 1 small can black olives, sliced
  • 1 egg (egg wash) 

In a large pan, heat 1 tbsp of EVOO to medium/medium high heat.  Add in both the hamburger meat and the cut Italian sausage pieces.  Heat till cooked through, stirring occasionally.  *Now I seasoned with just a pinch each of salt, pepper and oregano.  Due to the preseasoned sausages I had, I didn’t go overboard.
 While the meats are browning you can rinse, slice, dice and mince your veggies.  It’s always way easier to have this step done by the time your meat has finished cooking.

 Now here is where YOU can decide what sort of pan you’d like to use.  This time I chose a spring form pan (think ‘cheesecake’ pan), but more often than not I’ll use my cast-iron skillet!  …and don’t forget about a regular pie dish, all of these can do the job!

So with your pan of choice, take a tbsp or two of butter and coat the entire inside of the pan.  Now with one of the pie dough rounds, gently press into the pan and up the sides (if needed you can absolutely lighty flour a surface and rolling pin to enlarge the pie round.  If you’re using a standard pie pan this will not be an issue).

   Apply a light amount of shredded cheese to the crust followed by the cut veggies, including the garlic.

 Ok..your meat is now cooked through (if you’re following my directions that is ;)). With a slotted spoon transfer the meat to a large clean bowl.  *The slotted spoon is to drain the grease.  Now add the cup of pizza sauce and toss to coat.

   The meat mixture will now be poured evenly overtop the veggies, followed by the rest of the cheese and then a layer of pepperoni slices.

     Ok, time for your 2nd pie dough round!  Carefully lay overtop all of that pizza-y goodness and then the edges are your choice: crimp, fold over/under the 1st dough sides, make it decorative…do what you makes your heart happy!

Finallllyyy….brush the egg wash (1 egg beaten with 1 Tbsp water) all over the top of the dough and make a few small slits on the top.  Place the ‘pie’ pan (what have you) onto a baking sheet and then place into your preheated oven for about 25-30 minutes.  The top will take on a lovely golden brown color!

     Once the pizza pot pie has finished baking, remove from the oven and allow to sit for 5-10 minutes before cutting into.

  

I like to serve a large slice with a side salad and call it a night! *cause you’re as stuffed as this Pizza Pot Pie Supreme! 

  

*Tip:  you can par-bake your bottom crust for about 10-12 minutes before you start layering the good stuff.  It will hold up better.

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