Mix-and-Match Pot Pie

Rating: Unrated
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Mix-and-Match Pot Pie

Ingredients

Directions

  • Prepare your favorite Pot Pie Topper; set aside.

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  • 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.

Nutrition Facts (Mix-and-Match Pot Pie)

Per Serving:
483 calories; 26 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 141 mg cholesterol; 704 mg sodium. 418 mg potassium; 37 g carbohydrates; 3 g fiber; 6 g sugar; 25 g protein; 0 g trans fatty acid; 2041 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

Refrigerated Piecrust Topper

Ingredients

For deep-dish pot pie:
For 6 individual pot pies:

Directions

  • 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.

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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.

Homemade Pastry Topper

Ingredients

Directions

  • 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.

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  • 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.

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