Name: Mix-and-Match Pot Pie
Prep time: 45 min
Ingredients: Pot Pie Topper (recipe below); 1 cup chopped onion or leeks; 1 cup sliced celery, sliced fresh mushrooms or chopped trimmed and cored fennel bulb; 1 cup chopped sweet red, green or yellow sweet pepper; 2 tablespoons butter or margarine; ¼ cup all-purpose flour; ¾ teaspoon dried thyme, oregano, rosemary or basil, crushed, or 1 teaspoon curry powder or poultry seasoning; ¼ teaspoon salt* or garlic salt; ¼ teaspoon ground black pepper, white pepper or cayenne; 1 cup chicken, beef or vegetable broth; ¾ cup milk, half-and-half, light cream or whole milk; 2 ½ cups cubed cooked chicken, turkey, beef, pork, ham or potatoes; two 6-ounce cans crabmeat, drained, flaked and cartilage removed; one 12 1/2-ounce can skinless, boneless salmon, drained and flaked; or one 9 1/4-ounce can tuna (water-pack), drained and flaked; 1 cup frozen peas, frozen baby sweet peas, frozen peas and carrots, frozen mixed vegetables or frozen whole kernel corn; ¼ cup snipped fresh parsley (optional); 1 egg, beaten

Prepare your favorite Pot Pie Topper; set aside.

In a large saucepan, cook onion, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, thyme, salt, and black pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken, frozen peas and, if you like, parsley.

Pour mixture into a deep-dish (such as a 11x7x2-inch baking dish [2-quart rectangular], an 8x8x2-inch baking dish [2-quart square], a 2-quart soufflé dish or casserole) or six single-serving dishes (such as six 10- to 14-ounce au gratin dishes, individual ramekins, casserole dishes or 5-3/4-inch disposable foil pot pie pans).

Immediately place your selected Pot Pie Topper over hot chicken mixture in dish. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if you like, cut shaped in pastry before placing over filling. for shiny finish, brush pastry with a lightly beaten egg. If you like, place cutouts on pie top and brush with egg.

Bake, uncovered, in a 400 degree F. oven for 30 to 35 minutes for deep-dish (20 to 25 minutes for single-serving dishes) or until crust is golden brown. Let stand 20 minutes for deep-dish (10 minutes for single-serving dishes) before serving. Makes 6 servings.

*

If using purchased roasted chicken or ham, omit salt.

For a deep-dish pot pie, use 1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust. For 6 individual pot pies, use one 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust. Let piecrust(s) stand at room temperature according to package directions. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

Pan Options:

1. For a 11x7x2-inch baking dish, unroll piecrust and cut into 6 wedges. Place half of the pastry wedges over hot filling along one long side of the dish, with points toward center, overlapping wedges slightly at the base. Repeat with the remaining pastry wedges on opposite side. 2. For an 8x8x2-inch baking dish, unroll piecrust and cut into a 9-inch square. Place piecrust on top of hot filling, fluting extra crust against the sides of dish. 3. For a 2-quart soufflé dish or casserole, unroll piecrust and place on top of hot filling. Turn edges of pastry under, flute to edges of dish. 4. For six 10- to 14-ounce au gratin dishes, individual ramekins, casserole dishe (s) or 5-3/4-inch disposable foil pot pie pans, unroll piecrusts onto a lightly floured surface. Roll each piecrust into a 13-inch circle. Cut 6 circles or ovals 1-inch larger than the top of the dishes.

In a medium bowl stir together flour or flour mixture and 1/2 teaspoon salt. Using a pastry blender, cut in butter and finely shredded sharp cheddar cheese (optional) until dough pieces are pea-size. Sprinkle cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form dough into 1 ball for deep-dish pot pie or 6 balls for individual pot pies.

Pan Options for Homemade Pastry Topper:

1. For a 11x7x2-inch baking dish, on a lightly floured surface, roll dough into a 13x9-inch rectangle.

2. For an 8x8x2-inch baking dish, on a lightly floured surface, roll dough into a 10x10-inch square.

3. For a 2-quart souffle dish or casserole, on a lightly floured surface, roll dough into a 12-inch circle.

4. For six 10- to 14-ounce au gratin dishes, individual ramekins, casserole dishes or 5-3/4-inch disposable foil pot pie pans, on a lightly floured surface, roll each ball into a circle or oval 1-inch larger than the top of the dishes. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

Be the first to rate and review! No ratings or reviews yet.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Mix-and-Match Pot Pie

this link is to an external site that may or may not meet accessibility guidelines.

7 Fresh Places to Eat, Drink, Play and Stay This Winter

Meet Five Midwest Cake Creators (and Try Their Recipes)

The No-Fail Relish Tray Recipe is Here

Mix-and-Match Pot Pie

Gallery

Recipe Summary