09-08-2008, 06:32 PM
:united states:
Pot pie is one of my favorite winter foods. It's all the goodness of a stew and bread all at the same time in one big bowl. No need to serve with bread or rolls because you have the bread built right in!
You can make this like I do in one big bowl and serve out of it or you can make it in small individual servings so everyone can have their own 'pie' for themselves.
Sometimes stocking up on those small tin foil pans is a great option for this.
Preheat oven to 350°F
Make yourself either chicken, beef or turkey stew.
Make a pie crust for the top and bottom of the dish.
I cheat, I buy the Jiffy pie crust mixes for this. Just follow the box directions for a two crust pie. You might need to use two if you are using a very big bowl for a large family.
Line your 'pot' or individual little bowls bottom with the crust, let some overhang about an inch. fill each one with your stew and leave about 1/2 inch from the top to prevent overflow.
Put the tops of the crusts on and fold the overhang with the top and pinch shut like you would do a pie. Vent the top by poking a few holes in the middle.
Place on a baking sheet and place in oven to cook until the crusts are golden browned and filling is bubbly.
Serve and enjoy!
Pot pie is one of my favorite winter foods. It's all the goodness of a stew and bread all at the same time in one big bowl. No need to serve with bread or rolls because you have the bread built right in!
You can make this like I do in one big bowl and serve out of it or you can make it in small individual servings so everyone can have their own 'pie' for themselves.
Sometimes stocking up on those small tin foil pans is a great option for this.
Preheat oven to 350°F
Make yourself either chicken, beef or turkey stew.
Make a pie crust for the top and bottom of the dish.
I cheat, I buy the Jiffy pie crust mixes for this. Just follow the box directions for a two crust pie. You might need to use two if you are using a very big bowl for a large family.
Line your 'pot' or individual little bowls bottom with the crust, let some overhang about an inch. fill each one with your stew and leave about 1/2 inch from the top to prevent overflow.
Put the tops of the crusts on and fold the overhang with the top and pinch shut like you would do a pie. Vent the top by poking a few holes in the middle.
Place on a baking sheet and place in oven to cook until the crusts are golden browned and filling is bubbly.
Serve and enjoy!