Potpies

Breakfast Potpies
Breakfast Special Potpie

Fish and Seafood Potpies
Dilled Crabmeat Potpie with Phyllo Crust | Halibut Pie with Cheddar Dill Biscuits | Mahi Mahi Pie with Tropical Fruit Salsa Curst | Salmon Coulibiac Potpie | Snapper Veracruz with Jalapeno Jack Cheese Crust | Smoked Salmon Pie with Cornmeal Crust

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Basic Crusts

Bacon Biscuit Crust

8 slices bacon, cooked, and crumbled
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1-1/2 cups heavy cream

Place the bacon, flour, baking powder, and salt in a large mixing bowl. Stir in the cream, mixing with a fork until the dough begins to come together. Turn the dough out onto a floured board and knead it 3 or 4 times, until it becomes firmer. Roll the dough out 1/2-inch-thick in the shape of your baking dish, or cut out individual biscuits.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, page 155.

Challah Crust:

With apologies to those who take all day to make challah, this recipe is easy and only requires one rising. Saffron gives the bread a deeper golden color, but you can certainly omit it. Enjoy!

1 package rapid-rise yeast
4-1/2 cups all-purpose flour (plus additional for kneading)
1 tablespoon sugar
1 teaspoon salt
1/2 cup warm water (105°F)
Pinch of saffron (optional)
3 tablespoons melted butter
3 egg yolks

In a mixing bowl, combine the yeast, flour, sugar, and salt. Dissolve the saffron (if you are using it) in the water. Add the water to the mixing bowl along with the butter and egg yolks. Stir the mixture until it forms a dough. Turn the dough out onto a floured board and knead it for 5 minutes. Place the dough in an oiled bowl, and let the dough rise in a warm place for 45 minutes. Preheat the oven to 375∞F. Shape the dough into a crust or individual rolls to fit your baking dish. Place it on top of the beef and sauce. Serves 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 78-79.

Cheddar Dill Biscuits

Not all Cheddar is created equal when it comes to liquid content, so if the biscuits appear dry when you are kneading them, add additional heavy cream 1/2 teaspoon at a time, during the kneading process until you achieve the proper consistency.

3 cups flour 1-1/2 tablespoons baking powder 1 tablespoon sugar 2-1/4 teaspoons salt 2 cups heavy cream 1 cup freshly grated Cheddar cheese 2 tablespoons chopped fresh dillweed, or 1 tablespoon dried

In a large mixing bowl, whisk the flour, baking powder, sugar, and salt together. Make a well in the center of the dry ingredients and add the heavy cream, stirring with a fork to blend. Add the Cheddar cheese and dill, stirring until the mixture comes together. Turn the dough out onto a floured board, and knead it 4 to 5 times, until the flour and cheese are incorporated and the dough is smooth. If the dough does not come together, add some additional cream during the heating process. Roll the dough out 1/2 inch thick. Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 122-123.

Cheddar Crumb Crust

4 tablespoons butter
3-1/2 cups fresh French bread crumbs
2 cups freshly grated Cheddar cheese

In a sauté pan, melt the butter. Add the bread crumbs, and stir until the crumbs are crisp, about 4-5 minutes. Remove the crumbs to a mixing bowl and add the Cheddar cheese, tossing to distribute the ingredients evenly. Spread the crust over the chicken and broccoli and bake for 20 to 25 minutes, until the crust is golden and the sauce is bubbling.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips.

Cornmeal Crust 1

1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
6 tablespoons cold vegetable shortening
4 to 6 tablespoons water

Place the flour, cornmeal, and salt in the work bowl of a food processor. Process on and off 3 times. Distribute the shortening over the flour mixture. Pulse the food processor on and off 3 times. With the machine running, add the water, a few tablespoons at a time, until the dough begins to come together. Turn the dough out onto a floured board and roll it into a 14-inch circle. Refrigerate.

NOTE: If you don’t own a food processor, cut the shortening into the flour, cornmeal, and salt. Add the water a few tablespoons at a time, blending until the crust begins to form a ball. Roll out as directed. Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 134-135.

Cornmeal Crust 2

1 cup yellow cornmeal
2 tablespoons sugar
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons melted butter
3/4 cup milk
1 egg
1 cup freshly grated Colby or mild Cheddar cheese
6 shakes Tabasco sauce

In a large mixing bowl, combine the cornmeal, sugar, flour, and baking powder, whisking to aerate the flour. Blend in the butter, milk, and egg, stirring until the batter is smooth. Fold in the cheese and Tabasco. Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 101-103.

Cranberry Thyme Crust

1-1/2 cups Bisquick
3/4 cup milk
l egg
1/2 cup dried cranberries
1 teaspoon dried thyme

Place the Bisquick in a mixing bowl. Add the remaining ingredients and stir until combined. Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 62-63.

Extremely Flaky Sour Cream Crust

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 16 pieces
1/4 cup cold sour cream

This could also be called the “miracle crust.” Flour, salt, butter, sour cream, and a little baking soda for extra lift are all it takes to make a dough that bakes into a crisp multilayered crust.

To make the pastry in an electric mixer: Sift the flour, baking soda, and salt into a large bowl. Add the butter pieces and mix them with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans, about 1 minute. The butter pieces will be different sizes and there will still be some loose flour. Add the sour cream and continue mixing until large clumps of smooth dough that pull away from the sides of the bowl form, about 30 seconds. Stop the mixer and scrape the beaters clean, if needed.

To make the pastry by hand: Sift the flour, baking soda, and salt into a large bowl. Use a pastry blender, your fingertips, or 2 dinner knives to combine the flour mixture and the butter until lima bean—size pieces form. Add the sour cream and stir with a large spoon for about 2, minutes until clumps of smooth dough form.

Form the dough into a smooth ball, flatten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 30 to 60 minutes. You will see small pieces of butter in the dough. This is good and contributes to the flaky texture. The dough is now ready to roll and use in the recipes.

Steps Ahead: The dough can be refrigerated overnight, but it will have to sit at room temperature until it is soft enough to roll easily. This can take as long as 1 hour in a cool kitchen. The dough can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 1 month. Defrost the wrapped dough in the refrigerator overnight and let it sit at room temperature until soft enough to roll easily.

Variations: For decorating the top of a potpie with strips of pastry (see Salmon Coulibiac Potpie, page 65). make 1-1/2 times the recipe, using 1-1/2 cups unbleached all-purpose flour, 3/8 teaspoon salt, 3/4 teaspoon baking soda, 3/4 cup (1-1/2 sticks) cold unsalted butter, and 6 tablespoons cold sour cream.

Various flavorings can be stirred into the flour mixture before the butter is added. Try 1 teaspoon freshly ground black pepper, 2 teaspoons curry powder, or 2 teaspoons finely grated lemon zest.

Makes enough dough to top a 9 or 10” round or square or 4 individual dishes.

Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Herbed Focaccia Crust

1-1/4 cups warm water (105°F)
2 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
5 tablespoons extra virgin olive oil
3 cups flour

6 tablespoons freshly grated Parmesan cheese
1 teaspoon dried oregano

In a glass measuring cup, sprinkle the yeast over the warm water. Add the sugar, and allow the yeast to proof. The yeast will begin to bubble after 10 minutes. If the yeast doesn’t bubble, throw it away and start over again. Place the flour and 4 tablespoons of Parmesan cheese in a large mixing bowl. Gradually add the yeast, 2 tablespoons of the olive oil, and the oregano, stirring with a wooden spoon. When the dough forms a ball, turn it out onto a floured board and knead it 4 or 5 times. Place the dough ball in a greased mixing bowl, cover with a clean dish towel, and set it in a turned-off oven or microwave to rise for 45 minutes. (If you plan to make the focaccia later, brush with some additional olive oil and refrigerate the dough in a Ziploc bag.) Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 92-93.

Jalapeno Jack Cheese Crust

3 tablespoons butter
3 cups fresh French bread crumbs
8 ounces Jalapeno Pepper Jack cheese, grated
3 tablespoons chopped fresh cilantro

In a sauté pan, melt the butter, add the bread crumbs, and cook until the crumbs are toasted, about 3-5 minutes. Remove from the heat, place the crumbs in a bowl, and add the cheese and cilantro. Refrigerate until ready to use. Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 128-129.

Sage Parmesan Biscuits

2 cups Bisquick
1/2 cup freshly grated Parmesan cheese
2/3 cup milk
1 teaspoon dried sage

Preheat the oven to 375° F. In a large mixing bowl, combine the Bisquick and Parmesan cheese. Add the milk and sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead it 5 times. Roll the dough out to 1/2-inch-thick, and cut out individual biscuits with a 2-inch cutter, or transfer the entire crust to the top of the stew, cutting it to fit.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, page 89.

Surefire Cream Cheese Crust

Makes enough dough to top a 9 or 10” round or square or 4 individual dishes.

1 cup unbleached all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cold cream cheese, cut into 3 pieces

Sift the flour and salt together into a small bowl and set aside. In a large bowl and using an electric mixer on low speed, beat the butter and cream cheese until smoothly blended, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.
Or, use a large spoon to stir the butter and cream cheese together until smoothly blended, then add the flour and salt and continue stirring until clumps of smooth dough form.
Spread a large piece of saran wrap on the counter and empty the contents of your bowl onto it. Using the plastic to shield your hands, form the dough into a smooth ball, flatten it into a 6-inch disk, and refrigerate for 30 minutes or as long as overnight.
The dough is now ready to roll and use.

Notes: The dough can be refrigerated overnight, but it will have to sit at room temperature until it is soft enough to roll easily. This can take as long as 1 hour in a cool kitchen.

Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

You-Can-Do-It Flaky Crust

1 cup unbleached, all-purpose flour
1/3 cup cake flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening, cut into 3/4-inch pieces
3-1/2 to 4 tablespoons ice water

Each of the ingredients in this recipe helps to make a consistently successful crust. The butter adds flavor and the vegetable shortening adds flakiness. The lower gluten content of the cake flour, added to the all-purpose flour, helps make the crust tender. A bit of sugar and salt enhance the flavor. Cold water keeps the butter and shortening from softening so the fat can form the little pockets in the crust that make it flaky. You can make this crust in an electric mixer, a food processor, or by hand. On a warm humid day, this crust will probably need less water. The rolling and baking directions are given in each specific potpie recipe.

To make the pastry in an electric mixer: In the large bowl of an electric mixer on low speed, mix the flours, sugar, and salt for a few seconds to blend them. Stop the mixer, add the butter and shortening, then continue mixing just until the largest pieces are the size of small lima beans, about 20 seconds. They will not all be the same size, and you will still see loose flour. Slowly add the water, 1 tablespoon at a time. Stop mixing as soon as the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl, but will not form a ball. It is fine to stop the mixer at any time and squeeze a small piece of dough to check to see if it holds together.

To make the pastry in a food processor: Put the flours, sugar, and salt in a food processor and pulse several times to blend them. Add the butter pieces and shortening, pulsing just until the largest pieces are about 1/2 inch in size. Gradually add 3 tablespoons of the water and pulse, adding additional water just until the dough begins to come together in a mass but does not form a ball.

To make the pastry by hand: In a large bowl, stir the flours, sugar, and salt together to blend them. Add the butter pieces and shortening and, using your fingertips, a pastry blender, or 2 dinner knives, cut them into the flour mixture until the largest pieces are about the size of small lima beans. Gradually sprinkle 3-1/2 tablespoons of water over the mixture, stirring with a fork until it is evenly moistened and begins to come together in a mass. Add more water by teaspoons, if necessary. Gather the dough into a ball.

Turn the dough mixture out onto a lightly floured surface. With the heel of your hand, push the dough down and forward against the surface. Fold the dough in half and repeat 6 times. The dough will look smooth. Form the dough into a disk about 6 inches in diameter. It will be easier to roll neatly if the edges are smooth, but don’t handle it a lot. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 20 minutes or as long as overnight. The dough is now ready to roll.

Variations: Various flavorings can be stirred into the flour mixture before the butter is added. Try 1 teaspoon freshly ground black pepper, 2 teaspoons curry powder, or 2 teaspoons finely grated lemon zest.

Makes enough dough to top a 9 or 10” round or square or 4 individual dishes. Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Breakfast Potpies

Breakfast Special Potpie

Filling:
2 tablespoons unsalted butter
2 cups diced peeled potatoes (1/4 to 1/2 inch)
1 cup coarsely chopped onion (1 medium)
2 tablespoons water
1 pound bacon, cut into 1-inch pieces and cooked until crisp
6 large eggs
1 tablespoon finely chopped fresh parsley

Topping:
1-1/2 cups unbleached all-purpose flour
1 tablespoon sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (any fat content)
2 tablespoons corn or canola oil

Two eggs, bacon, hash brown potatoes, and toast—$4.95. Walk into any breakfast place and you’ll see that classic breakfast offering. It is all here, baked together as individual potpies. Start with hash brown potatoes and crisp bacon, pour the eggs over, cover with an Irish soda bread dough, and bake. Breakfast special, yes, but also try it for brunch or a Sunday supper.

Position an oven rack in the middle of the oven. Preheat the oven to 400°F. Butter 6 ovenproof baking dishes or bowls with a 2-cup capacity and put them on a baking sheet. The baking sheet makes it easier to move them in and out of the oven.
Make the filling: In a large skillet, melt the butter over medium-high heat for 1 minute. Add the potatoes and onion and cook, stirring often, until they are soft and the edges are just beginning to brown, about 15 minutes. Add the water, stirring and scraping with a spoon to loosen any brown bits, and continue cooking just until the water evaporates, about 1 minute. Scrape the potato mixture into a medium bowl and stir in the bacon pieces, then divide the mixture evenly among the prepared baking dishes.
In a small bowl, use a fork to beat the eggs and parsley together. Dividing it evenly, pour the egg mixture into the baking dishes. Set aside while you mix the topping.
Prepare the topping: In a medium bowl, stir the flour, sugar, baking soda, and salt together. Add the buttermilk and oil and stir just until the flour is evenly moistened. The dough will be quite sticky. Drop large spoonsfuls of the topping over the egg mixture in each baking dish, dividing it evenly. The topping may not completely cover the eggs, but will spread as it bakes.
Bake until the bread topping looks golden and feels firm, about 30 minutes. The eggs underneath will be set. Put each dish on a plate and serve immediately.

A Step Ahead: The potato and bacon mixture can be put in the baking dishes, covered with plastic wrap, and refrigerated for up to 6 hours.

Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Chicken and Turkey Potpies

Biscuit-topped Chicken Potpies

For a grown-up take on this childhood favorite, we dropped the traditional pastry crust in favor of a no-fuss biscuit topping, then added cremini mushrooms and fresh thyme to the filling for a little earthiness. Prep and Cook Time: 1 hour, 45 minutes. Notes: One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8- to 10-oz. ovenproof containers for this recipe.

2-1/2 cups reduced-sodium chicken stock
3 carrots, peeled and finely chopped
2 medium Yukon Gold potatoes, peeled and finely chopped
1 stalk celery, finely chopped
4 tablespoons salted butter
1 medium onion, finely chopped
12 small cremini or button mushrooms, finely chopped
1 teaspoon chopped fresh thyme
5 tablespoons plus 2 cups flour
1 cup milk
1/4 teaspoon freshly grated nutmeg
2 teaspoons salt
Freshly ground black pepper
2 teaspoons finely chopped flat-leaf parsley
2-1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (see Notes)
1/4 cup frozen sweet peas
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons cold unsalted butter, cubed
1/2 cup grated sharp cheddar cheese
2 teaspoons minced fresh sage
1 egg
1/2 cup plus 2 tbsp. well-shaken buttermilk
Egg wash (1 egg yolk whisked with 1 tbsp. milk)

In a medium saucepan over high heat, bring chicken stock to a boil. Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving stock; set both aside separately.
In a large, heavy-bottomed saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 tbsp. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers (8 to 10 oz. each), leaving the top 1/4 in. unfilled.
Preheat oven to 425°F. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
Lightly flour a counter, a rolling pin, and your hands. Divide dough into 2 balls. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter to cut into rounds, scraping and re-rolling dough as needed. Repeat with second ball.
Place 3 rounds of dough on each potpie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.

Makes 6 or 7 individual potpies. Source: Sunset, January 2007.

_{Nutritional Information: Calories: 538 (42% from fat); Protein: 28g; Fat: 25g (sat 13); Carbohydrate: 51g; Fiber: 3.5g; Sodium: 1034mg; Cholesterol: 160mg}

Chicken Curry Potpie

This colorful “dinner party” potpie can be assembled and frozen before it is baked.

1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces
Salt and freshly ground pepper
2 tablespoons corn or canola oil
2 cups finely chopped onion
2 cloves garlic, finely chopped
6 slices peeled fresh ginger root, about 1/4 inch thick
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder, or more to taste
1/4 teaspoon cayenne pepper or hot paprika
1 (14 1/2-ounce) can whole tomatoes, drained
3/4 cup water
1/2 cup plain whole-milk yogurt
2 tablespoons heavy whipping cream
KPM Note: add potatoes

Surefire Cream Cheese Crust

2 tablespoons chopped fresh cilantro leaves

Have ready a baking dish with a 6-cup capacity. Pat the chicken pieces dry with a paper towel and sprinkle them lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the chicken pieces and use tongs to turn the chicken once to lightly brown on both sides, about 5 minutes. The chicken is not fully cooked at this point. Remove the chicken to a clean plate and set aside.
Reduce the heat to medium and add the onions, garlic and ginger to the skillet. Cook until the onions soften and the edges begin to brown, about 6 minutes, stirring often. Stir in the cumin, coriander, curry powder and cayenne or paprika, stirring to blend the spices. Add the tomatoes and use a fork to break them up into pieces about 3/4-inch in size. Pour in the water and return the chicken and any juices to the pan. Cover and cook on low heat at a gentle simmer, stirring occasionally, until the chicken pieces are no longer pink in the center, about 20 minutes.
Remove the pan from heat and remove ginger slices and discard. Put the yogurt and cream in a small bowl and whisk in about 1/2 cup of the warm liquid from the pan. Stir the yogurt mixture into the chicken curry to blend it into the sauce. Taste and add additional curry powder if desired. Transfer the filling to the baking dish and let it cool for about 15 minutes while you roll the crust. Or, cover with plastic wrap and refrigerate for up to 1 day.
Position a rack in the middle of the oven. Preheat to 375 degrees.
Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the pin and unroll it over the cooled chicken filling. Fold 1/2 inch of the edge of the crust under to form a smooth edge. Use fork tines to press the dough firmly onto the rim of the baking dish. Cut 4 2-inch-long slits in the top of the crust to release steam while the pie bakes.
Bake for about 30 minutes, or until crust is lightly browned. Let rest for 5 minutes, then use a large spoon to cut down through the crust and scoop out servings of crust and filling. Sprinkle with the cilantro and serve. Serves 6.

Steps ahead: this potpie can be assembled and FROZEN before it is baked. Use a baking dish that can safely go from the refrigerator into a hot oven. To freeze it, wrap the potpie tightly in plastic wrap and heavy aluminum foil and refrigerate it for at least 1 hour, so that it is cold when it goes into the freezer. Freeze for up to one month. Defrost the wrapped potpie in the refrigerator overnight. Bake at 375F for 30 to 40 minutes, or until the crust is lightly browned and the filling is bubbling gently.

Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Chicken Monterey with Corn Chile Cheese Topping

Chicken rolls stuffed with green chilies and Monterey Jack cheese are covered with a creamy corn, tortilla, and Colby cheese crust for an unusual pie with a Southwestern accent. Serve this with an orange and avocado salad, and rice.

8 skinless and boneless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped roasted green chilies
1 cup grated Monterey Jack cheese
2 tablespoons butter
2 cups fresh, or frozen and defrosted corn kernels
2 cups corn tortillas, torn into 1-inch pieces
1/2 cup milk
2 tablespoons chopped fresh cilantro, plus additional for garnish
2 tablespoons fresh tomato salsa
1 cup grated Colby cheese
Sour cream, for garnish

Preheat the oven to 350°F. Place each chicken breast between 2 pieces of waxed paper and pound them flat with the base of a wine bottle, a rolling pin, or a meat tenderizer. Season the pounded breasts with the salt and pepper.

In a small bowl, combine the chilies and Monterey Jack cheese. Divide the mixture evenly among the chicken breasts, placing the stuffing in the center of each breast. Fold one end of the chicken over the filling, fold in the sides, and roll the chicken into a neat package. Refrigerate the rolls for 2 hours, or until ready to bake.

In a sauté pan, melt the butter and sauté the chicken rolls until they are lightly browned on all sides, about 5 minutes. Remove them to a baking dish that will hold them comfortably in one layer. (A 10-inch round pie plate works well.) In the work bowl of a food processor, combine 1 cup of the corn with the tortillas, milk, and cilantro. Process until the corn is creamy and the tortillas are combined with the milk. Remove to a mixing bowl and fold in the remaining corn and the tomato salsa. (Refrigerate until ready to bake.)

Pour the crust over the chicken and sprinkle it with the grated Colby cheese. Bake the pie for 35 to 45 minutes, until the top is golden brown. Serve garnished with sour cream and additional chopped cilantro.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 32-33.

Chicken and Parsley Dumpling Potpie

Filling:
4 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
4 cups chicken broth (low sodium if canned)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
3 cups cooked chicken, cut into 1-inch pieces
3 tablespoons finely chopped fresh chives
Salt and freshly ground pepper

Topping:
6 tablespoons cornmeal
6 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
1/4 cup milk (any fat content)
1 large egg
2 tablespoons finely chopped fresh parsley

Make the filling: In a medium saucepan, melt the butter over low heat. As soon as the butter melts, add the flour and increase the heat to medium. Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and just beginning to become slightly golden, about 2 minutes. Using a whisk and whisking constantly, slowly pour in the chicken broth. Keep whisking until the sauce is smooth. Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes. The sauce will thicken slightly to the consistency of a thick syrup. Add the thyme and chicken pieces. Continue cooking, uncovered, to blend the flavors for 15 minutes, then add the chives, salt and pepper to taste. Make the dumpling batter while the chicken cooks in the sauce.
Prepare the topping: In a medium bowl, stir the cornmeal, flour, baking powder, and salt together. Using your fingertips, a fork, or a pastry blender, cut the butter pieces until they are the size of peas. You will still see loose flour. In a small bowl and using a fork, stir the milk and egg together. Use a spoon to stir the milk mixture and parsley into the cornmeal mixture, stirring just to evenly moisten the dry ingredients.
Drop rounded tablespoons of batter onto the gently bubbling filling. You will have 8 or 9 dumplings. Cover the saucepan and adjust the heat to keep the potpie at a gentle boil, and continue cooking until the dumplings are done, about 10 minutes. Use a knife to cut into one of the dumplings to make sure that they are firm throughout. The sauce will thicken considerably while the dumplings cook.
Remove the saucepan from the heat and spoon servings of dumpling and filling onto serving plates.

Steps Ahead: The chicken filling can be cooked a day ahead, covered, and refrigerated. Bring the filling to a gentle boil before adding the dumplings. Variation: Three tablespoons of finely chopped fresh chives can be substituted for the parsley in the dumplings.

Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Chicken in Red Wine Potpie

2 tablespoons olive oil
One 3-1/2- to 4-pound chicken, whole or cut up (remove giblets)
4 strips thick-sliced bacon, cut into 1-inch pieces
8 ounces medium to large white or cremini mushrooms (about 10), halved
2 cups coarsely chopped onions (2 medium)
2 carrots, peeled and sliced about 1/4 inch thick
5 cloves garlic
2 tablespoons unbleached all-purpose flour
1 bottle dry red wine (3 cups)
Four 2- to 3-inch-long fresh thyme sprigs, or 1 teaspoon dried thyme
8 ounces (about 14) small whole onions, peeled and left whole
Salt and freshly ground black pepper

Extremely Flaky Sour Cream Crust

1 large egg beaten with 2 tablespoons heavy whipping cream for egg wash

Whether you call it Chicken in Red Wine Potpie for the family or Coq au Vin Potpie for company, this is French home cooking at its best. The rich flavors of the wine are cooked into the chicken. The sauce starts out the color of the wine and then cooks down to a deep mahogany color.

I prefer to put a whole chicken in a large pot and let it cook in its wine bath, but a cut-up chicken also works fine. As long as you use a large 5-quart pot, the chicken can be cooked either way. Almost 2 hours may seem like a long time to cook the filling, but 1 hour is for the chicken to just bubble away by itself and 30 minutes is for the sauce to reduce and thicken slightly. Neither step needs much attention.

Make the filling: Have ready a baking dish with an 8-cup capacity. In a large (5-quart) saucepan or Dutch oven, heat 1 tablespoon of the olive oil over medium heat for 1 minute. Add the chicken and cook, using tongs to turn the chicken once, until lightly browned, about 5 minutes. The chicken is not cooked at this point, just browned on the outside. The whole chicken will not be browned in every spot. Remove the chicken to a clean plate and set aside.
Add the bacon pieces and cook until they begin to crisp, about 8 minutes. Remove to a clean plate and set aside. Carefully pour off all but 1 teaspoon of the bacon fat and discard it. Add the mushrooms and cook just until any moisture evaporates and they brown slightly, about 5 minutes. Remove the mushrooms to a clean plate and set aside. Heat the remaining l tablespoon olive oil in the saucepan and add the chopped onions, carrots, and garlic. Cook just until the onions soften, about 5 minutes, stirring often. Add the flour, stirring it to combine it with the vegetables. Stir the vegetables and flour constantly for 1 minute to cook the flour. Pour in the wine, stirring it to mix it with the vegetables. Add the thyme and bacon pieces. Return the chicken to the pot. Spoon the liquid over the chicken, cover the pot, and simmer (gently bubbling) the whole chicken for about an hour or until tender, using tongs to turn the chicken in the sauce several times. If using chicken pieces, they will be done in about 45 minutes. Remove the chicken to a clean plate to rest just until it is cool enough to remove from the bones and shred.
Add the mushrooms and onions to the sauce in the pan and cook, uncovered and at a gentle boil, for about 30 minutes until the sauce thickens slightly to a syrupy consistency and the onions are fork-tender. The sauce will reduce to about 2, cups. Adjust the heat to keep the sauce bubbling gently. Remove the sauce from the heat.
Cut or pull off the chicken from the bones and discard the skin. Use your clean fingers to shred the chicken meat. Stir the chicken into the thickened sauce. Season with salt and pepper. Transfer the filling to the baking dish and let it cool for about 15 minutes while you roll the crust. Or, cover the filling with plastic wrap and refrigerate it for up to 1 day.
Position an oven rack in the middle of the oven. Preheat the oven to 400°F.
Prepare the topping: Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold l/2. inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a fluted or scalloped pattern around the edge of the dish while pressing it firmly onto the rim. Cut four 1/2-inch-long slits in the top of the crust to release steam while the pie bakes. Use a pastry brush to brush the crust lightly with the egg wash.
Bake for about 35 minutes, or until the crust is lightly browned and the filling just begins to bubble gently beneath the crust. If the filling bubbles vigorously, it can bubble up through the crust. Not a disaster, but the crust will have sauce on top and not be as crisp. Serve the potpie by using a large spoon to cut down through the crust and scoop out servings of crust and filling.

A Step Ahead: Make the filling 1 day ahead, let it cool for about 30 minutes, then cover and refrigerate.

Crust Options: You-Can-Do-It Flaky Crust or Surefire Cream Cheese Crust can be used for this potpie. Or, use a store-bought refrigerated pie crust.

Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Hungarian Chicken Goulash Potpie with Crisp Noodle Topping, 90-92

Filling:
1/2 cup unbleached all-purpose flour
Salt
Freshly ground black pepper
3 boneless, skinless chicken breasts, cut into 1-inch strips
3 tablespoons corn or canola oil
4 cups thinly sliced onions
3 cloves garlic, finely chopped
1 teaspoon dried oregano
3 tablespoons sweet Hungarian paprika
2-1/2 cups chicken broth, low sodium if canned
1 tablespoon tomato paste

Topping:
9 ounces medium width egg noodles
1 tablespoon oil

Position a rack in the middle of the oven and preheat to 375F. Have an 8-cup baking dish ready.
Put the flour on a large plate and season it generously with salt (about 1/2 teaspoon) and pepper. Use paper towels to pat the chicken pieces dry. Dip the chicken pieces in the flour and shake off any excess. Spread the chicken on a clean plate and set aside. You will have left over flour.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onions and cook until they soften, about 10 minutes, stirring often. Remove the onions to a clean plate and set aside. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Cook the chicken pieces until they are lightly browned , about 6 minutes, turning the chicken with tongs to brown evenly. Reduce the heat to medium and return the onions to the pan. Add the garlic and oregano and cook for about 2 minutes, stirring constantly. Add the paprika and cook for about 1 minute, just until you smell paprika. Add the chicken broth and tomato paste and stir to dissolve the paste. Cook, uncovered, for about 15 minutes, adjusting the heat to keep the sauce bubbling gently, until the chicken is opaque throughout and the sauce thickens slightly. Transfer the filling to the baking container.
Bring 3 quarts water to a boil in a large pot. Add a sprinkling of salt and the egg noodles. Cook the noodles for about 7 minutes, or until they are tender. Drain the noodles, put them in a large bowl, add oil and stir them together. Season with salt and pepper. Use a spoon to spread the noodles evenly over the filling.
Bake for about 35 minutes or until the noodles are lightly browned on top. Use a large spoon to scoop out servings of noodles and filling.

A step ahead: This potpie can be made up to 8 hours ahead, covered, and refrigerated until baking time. Allow about 5 additional minutes for baking a cold potpie.

Servings: 8. Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Individual Chicken Potpies

Potpies are an excellent way to use up leftover roast chicken (see related recipes at right). Here, the potpies come together quickly because the recipe calls for store-bought puff pastry. Be sure to choose a good-quality brand that includes real butter, and keep the pastry frozen until ready to use.

This recipe is quite good ~kpm

8 Tbs. (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
4 cups chicken stock
1/2 tsp. chopped fresh thyme
1 bay leaf
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup peeled and chopped carrots
1/2 cup chopped white button mushrooms
1/2 cup chopped red-skinned potatoes
1 cup chopped cooked chicken
1/2 cup cooked fresh or frozen peas
Salt and freshly ground pepper, to taste
Four 6-inch squares frozen puff pastry
1 egg, beaten with 1 tsp. water

Preheat an oven to 400ºF. In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.

Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.

Serves 4. Source: Williams-Sonoma Kitchen.

Monte Cristo Pie

1 (1-pound) loaf good sandwich-type bread, crusts removed
3/4 pound Black Forest ham, thinly sliced
3/4 pound thinly sliced turkey, or 3 cups cooked cubed turkey
3/4 pound sliced Swiss cheese, plus 1/2 cup grated
10 eggs
2-1/4 cups milk
1 cup heavy cream
1 teaspoon salt

1/4 teaspoon freshly ground black pepper
3 tablespoons melted butter

Grease a 13 by 9-inch ovenproof casserole dish. Place one third of the bread slices in the casserole, to make a single layer. Top the bread with half the ham, turkey, and sliced cheese. Repeat with another layer of bread, ham, turkey, and cheese. Use the remaining third of the bread for the top crust.

In a large mixing bowl, whisk together the eggs, milk, cream, salt, and pepper. Pour the mixture over the layers of bread in the casserole, tilting the casserole to make sure the liquid is evenly distributed. Brush the top with melted butter and cover the dish with plastic wrap. Refrigerate the casserole for 12 hours, or up to 24 hours before baking.

Preheat the oven to 350°F. Remove the plastic wrap from the casserole, sprinkle the top with the grated Swiss cheese, and bake the pie for 45 to 55 minutes, until it’s puffed and golden. Remove from the oven, allow to stand for 5 minutes, and cut into squares to serve.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, page 70.

Ryan’s Pie

Made with chicken meat in a creamy thyme-flavored sauce, it’s Mom’s pot pie, but the crust is puff pastry. If you have leftover chicken from another meal, this goes together in no time. If you would like to make individual pies, pour 1 cup of filling into individual crocks or ramekins, and cut the puff pastry to fit the individual pies.

4 tablespoons butter
5 tablespoons flour, plus additional for rolling the pastry
2-1/2 cups chicken broth
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream or milk
6 cups cooked chicken cut into 1/2-inch pieces
1 sheet puff pastry, defrosted

Preheat the oven 400°F. In a 4-quart saucepan, melt the butter and whisk in the 5 tablespoons of flour. Whisk about 2 minutes, until white bubbles begin to form on the top of the mixture. Gradually whisk in the broth, stirring until thick and smooth, about 4-6 minutes. Add the thyme, salt, pepper, and cream. Whisk until blended. Add the chicken. Pour the filling into a 13 by 9-inch oven-proof baking dish. (At this point, the filling may be refrigerated until ready to bake for up to 2 days. Bring back to room temperature before baking.) Sprinkle the puff pastry with 2 tablespoons of flour and roll it out to fit the baking dish. Drape the pastry over the filling and crimp the edges with the tines of a fork. Bake for 25 minutes, until the pastry is puffed and golden.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, page 46.

Turkey Meat Loaf Surprise

Meatloaf:
2 pounds ground turkey
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup applesauce
1/2 cup finely chopped onion
1/2 cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 teaspoon chopped fresh sage leaves, or 1/2 teaspoon dried
1/2 cup fresh bread crumbs
2 tablespoons butter

Bacon Sour Cream Mashed Potatoes:
4 medium russet potatoes, peeled and cut into 1-inch cubes
2 teaspoons salt
1/2 pound bacon, cut into 1/2-inch strips, cooked until crisp
4 tablespoons milk
1/2 cup sour cream
1 teaspoon freshly ground black pepper

Grease a 10-inch round ovenproof baking dish. Place all the filling ingredients in a mixing bowl and stir until combined. Spread the turkey mixture into the prepared baking dish. Refrigerate until ready to bake.

Make the mashed potatoes.

When ready to proceed, preheat the oven to 375°F. Spread the potatoes over the meat loaf, dot the top with the butter, and place in the preheated oven. Bake for 45 minutes to 1 hour, until the potatoes are golden brown. Cut into wedges and serve.

Bacon Sour Cream Mashed Potatoes

Place the potatoes in a 4-quart saucepan with water to cover. Add 1 teaspoon of the salt and bring the water to a boil. Boil gently for 15 to 20 minutes, until the potatoes are tender when pierced with a sharp knife. Drain the potatoes in a colander and return them to the pan. Shake the pan over the heat to dry the potatoes. Add the remaining teaspoon of salt, the bacon, milk, sour cream, and pepper. Mash the potatoes, and taste to correct the seasoning. Cool the potatoes in the refrigerator until ready to bake.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 58-59.

Turkey Orlof with Creamy Onion Rice Topping

This elegant pie is a simple adaptation of a complicated veal dish. This version uses turkey cutlets and covers them with a rich mushroom, onion, and rice crust. If you have leftover turkey from a holiday dinner, substitute cooked turkey meat for the cutlets, top with the crust, and bake as directed. The entire dish can be made 2 days ahead of time, refrigerated, then baked right before serving.

3/4 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
10 (1/2-inch-thick) slices turkey breast
1 tablespoon olive oil
6 tablespoons butter
1 large onion, finely chopped
1 pound button mushrooms, washed and sliced 1/2 inch thick
1 teaspoon chopped fresh tarragon
2 1/2 cups chicken broth
1/2 cup milk
2 tablespoons sherry
2 cups cooked long-grain rice
1-1/2 cups freshly grated imported Swiss cheese

In a flat dish, combine 1/2 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Dip the turkey slices into the flour mixture, setting them aside when coated. Grease a 13 by 9-inch ovenproof casserole.

In a 12-inch sauté pan, melt the olive oil with 2 tablespoons of the butter. Add the turkey, a few slices at a time to avoid crowding. When the turkey is browned on both sides, remove it to the casserole. Continue to brown the turkey until all the slices are done.

Melt the remaining butter in the same sauté pan, add the onion, and sauté, until it becomes translucent, 3-4 minutes. Add the mushrooms, seasoning them with the remaining salt and pepper and the tarragon. Cook until the mushrooms begin to give off some of their moisture, 3-5 minutes. Sprinkle the mushrooms with the remaining 4 tablespoons of flour, stirring until the flour begins to bubble on the bottom of the pan. Gradually add the chicken broth, whisking the sauce until it is smooth. When the sauce begins to boil, turn down the heat to medium, and add the milk and sherry. [If you are not finishing the dish right away, refrigerate the turkey and the sauce separately.)

When ready to serve, preheat the oven to 375°F. Stir the rice into the sauce mixture and pour it over the turkey. Sprinkle the Swiss cheese over the top, and bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and golden brown. Serve immediately.

Serves 6 to 8. Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 60-61.

Turkey Pie with Cranberry Thyme Crust

Turkey and cranberries are an awesome combination. This recipe uses dried cranberries and sage in an herbal crust to set off the rich turkey filling.

2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons all-purpose flour
2 cups chicken or turkey broth
1/2 cup milk

4 cups cut-up cooked turkey or chicken meat
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cranberry Thyme Crust

In a 3-quart saucepan, melt the butter, add the onion, celery, and carrot, and sauté for 2 minutes. Sprinkle the flour over the vegetables and cook until white bubbles begin to form, about 2-3 minutes. Gradually whisk in the broth and milk, stirring until the sauce is smooth and thick, about 4-6 minutes. Add the turkey, thyme, salt, and pepper, and taste the sauce for seasoning. Transfer the filling to a 10-inch round ovenproof baking dish.

Preheat the oven to 400° F. Make the crust.

Pour the mixture over the turkey pie and bake for 30 minutes, until the crust is golden.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 62-63.

Turkey Potpie with Onion and Sage Dressing

Turkey and dressing are my family’s favorite part of Thanksgiving dinner, so you can imagine their delight when I came up with this pie. Now we can have our favorites all year round. This is a great way to use leftover French bread and cooked turkey or chicken.

3 tablespoons butter
1 cup sliced mushrooms
3 tablespoons all-purpose flour
2-1/2 cups chicken or turkey broth
2 cups cut-up cooked turkey or chicken
1 cup fresh peas, or frozen and defrosted petite peas
1/2 cup finely diced carrot
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste

1 recipe Onion Sage Dressing
2 tablespoons melted butter

In a 2-quart saucepan, melt the butter. Add the mushrooms and sauté until they give off some of their liquid, about 4-6 minutes. Sprinkle the mushrooms with the flour and stir until the flour is cooked and small bubbles form on the bottom of the pan, about 2-3 minutes. Gradually whisk in the broth, stirring until smooth. When the broth begins to boil, reduce the heat and stir in the turkey, peas, carrot, and sage. Taste the sauce and adjust the seasoning with salt and pepper. (At this point, the filling may be refrigerated for up to 2 days, or frozen for up to 1 month.)

Preheat the oven to 375°F. Make the dressing.

Place the turkey mixture in a 3-quart or 13 by 9-inch casserole dish, cover it with the dressing, and sprinkle the top with the melted butter. Bake for 30 to 45 minutes, until the dressing is golden brown and the turkey filling is bubbly.

Onion Sage Dressing:
4 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon fresh sage leaves, or 1/2 teaspoon dried
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
4 cups dry French bread crumbs
1/2 cup chicken or turkey broth

In a sauté pan, melt the butter and add the onion, celery, sage, and thyme. Sauté for about 3 minutes, until the vegetables are soft. Place the bread crumbs in a mixing bowl. Add the onion-celery mixture and toss well. Add some of the chicken broth, a few tablespoons at a time, to moisten the bread crumbs. If you like your dressing moist, add all of the broth; if you like it drier, add just enough to suit your taste.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 64-65.

Tuscan Chicken Topped with Roasted Red Potato Crust

8 boneless chicken thighs (sub chicken breasts)
3 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
5 tablespoons olive oil
4 cloves garlic, mashed, plus 3 cloves slivered
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 teaspoons dried rosemary
3 cups red potatoes sliced 1/4 inch thick

Sprinkle the chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. In a 3-quart Dutch oven, heat 2 tablespoons of the olive oil and sauté the chicken until it is browned on all sides, about 3 minutes on each side. Add the mashed garlic, and deglaze the pan with the balsamic vinegar. Shake the pan to loosen any browned bits that have formed on the bottom.

Add the chicken broth and rosemary, turning the chicken in the sauce. Cover the casserole and simmer for 10 minutes.

Preheat the oven to 400°F. Pour the remaining 3 tablespoons of olive oil, the garlic slivers, 2 teaspoons of salt and 1 teaspoon of pepper into a large bowl or Ziploc bag. Add the potatoes and toss to coat them with the mixture. Spread the potatoes in an even layer over the chicken in the casserole. Transfer to the oven and bake for 45 minutes, until the potatoes are golden brown. To serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, page 47.

Fish and Seafood Potpies

Dilled Crabmeat Potpie with Phyllo Crust

Filling:
1 pound fresh lump crabmeat, picked over for shell
1/2 cup mayonnaise (light is fine)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup lightly packed chopped fresh dill leaves

Topping:
6 phyllo pastry sheets (about 13 by 17 inches), thawed if frozen
2 tablespoons unsalted butter, melted
Salt and freshly ground black pepper

Crisp phyllo pastry sprinkled with salt and pepper makes a quick potpie topping. When working with sheets of phyllo pastry, be sure to keep them covered with a damp dish towel, to keep them soft and pliable.

Position a rack in the middle of the oven. Preheat the oven to 375°F. Have ready a 9 -by- 2,- inch round ovenproof ceramic baking dish or glass pie dish.
Make the filling: In a large bowl, gently stir the crabmeat, mayonnaise, lemon zest, lemon juice, and dill together just until they are evenly mixed. Spread the crab mixture in the baking container.
Prepare the topping: Spread out the phyllo sheets in a stack. Rewrap leftover phyllo and refrigerate. Using the top of the baking dish as a guide and kitchen scissors, cut 6 circles that are 1 inch larger in diameter than the top of the container. Immediately cover the phyllo completely with a damp dish towel.
Place 2 of the phyllo circles on top of the filling in the dish. Brush the pastry lightly with melted butter then sprinkle it lightly with salt and pepper. The edges of the pastry will hang slightly over the edge of the container. Add another 2 phyllo circles and brush them lightly with melted butter. Top with the remaining 2 phyllo circles, brush the pastry with butter, and sprinkle it lightly with salt and pepper. Fold the overhanging edges of pastry under to form a smooth edge
that neatly covers the filling. Use a sharp knife to mark 8 wedges by cutting through the top layers of pastry. Bake until the pastry is golden, about 20 minutes.
Use a sharp knife to cut through the previously marked pieces of phyllo pastry. Use a large spoon or spatula to lift the wedges onto serving plates. Replace any crust that slides off the filling. A Step Ahead: The potpie can be assembled up to 6 hours ahead, covered with plastic wrap, and refrigerated. Remove the covered container from the refrigerator 15 minutes before baking. Remove the plastic wrap just before the potpie goes into the oven. Bake for about 5 additional minutes.

Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Halibut Pie with Cheddar Dill Biscuits

Any firm-fleshed fish can be used for this delicious pie, but we like halibut best. The halibut is pan seared, then baked in a garlicky lemon sauce, covered by a light-as-a-feather Cheddar dill biscuit crust. Depending upon the size of your baking dish, you may have a bit of the biscuit dough left over. If so, cut the dough into individual biscuits to serve alongside—you can never get enough of a good thing!

1 tablespoon Creole Seasoning
6 halibut fillets (1-1/2 to 2 pounds total)
1 tablespoon olive oil
2 tablespoons plus 1/2 cup butter
6 cloves garlic, mashed
2 tablespoons freshly squeezed lemon juice
1 recipe Cheddar Dill Biscuits
2 tablespoons melted butter

Sprinkle both sides of the halibut fillets with the Creole seasoning. In a 10- or 12-inch sauté pan, heat the olive oil with 2 tablespoons of the butter. When the butter is melted and bubbling, brown the halibut on both sides, 3 minutes on each side. Remove the halibut to an ovenproof baking dish large enough to hold the fillets in one layer without crowding. Melt the remaining butter in the sauté pan, and sauté the garlic for 2 minutes until it is soft, but don’t allow it to brown. Add the lemon juice to the pan, stirring to blend it with the butter. Pour the butter sauce over the halibut.

Preheat the oven to 375° F. Make the biscuit dough.

Cut the dough to fit the ovenproof dish, and lay it over the dish, covering the halibut fillets. Brush the top with the melted butter, and bake the pie in the pre-heated oven for 20 minutes, until the crust is golden brown. To serve, cut into the crust, and serve each person 1 fillet topped with crust, spooning some of the pan juices over all.

Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 122-123.

Mahi Mahi Pie with Tropical Fruit Salsa Curst

Crunchy with macadamia nuts, covered with a sweet, hot salsa, this pie will be one of your favorites. Make sure to refrigerate the breaded fish for a least 1 hour before sautéing, so that the breading will adhere to the fish. The salsa can be made 2 days ahead of time and kept in the refrigerator.

1 recipe Tropical Fruit Salsa (see below)

2 eggs
1/4 cup water
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 to 8 (6-ounce) Mahi Mahi fillets (or you can substitute red snapper)
1-1/2 cups finely chopped macadamia nuts
2 cups dry bread crumbs
1/2 teaspoon ground ginger
2 tablespoons butter
2 tablespoons vegetable oil

Make the salsa and refrigerate.

In a mixing bowl, whisk together the eggs, water, 1 teaspoon of the salt, and the pepper. Add the fish fillets to the bowl, and stir until the fish is coated with the egg. On a flat plate, combine the nuts, bread crumbs, the remaining salt, and the ginger. Dredge 1 fillet at a time in the crumb mixture, turning to make sure both sides are evenly coated. Place the fillets on a plate after they are coated. Cover the plate with plastic wrap and refrigerate the fillets for at least 1 hour before frying.

When ready to serve, preheat the broiler and melt the butter and oil in a sauté pan. Sauté the fish until the fillets are crisp on both sides, about 3 minutes a side. Remove the fillets to a 13 by 9-inch baking dish. Cover the fish with the salsa, and set the dish under the broiler until the salsa begins to bubble and turn light gold, about 4-6 minutes. Serve immediately.

Tropical Fruit Salsa
2 cups chopped fresh mango
1 clove garlic, minced
1/4 cup chopped jalapeno pepper
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh flat-leaf parsley
1/4 cup chopped green onions
1/3 cup sugar
4 shakes Tabasco sauce
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1 tablespoon rice wine vinegar

In a small glass mixing bowl, combine all the ingredients and stir until the sugar and salt have dissolved. Store in the refrigerator for at least 6 hours, stirring occasionally.

Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 124-125.

Salmon Coulibiac Potpie

2 pounds salmon fillet
1/4 cup dry white wine
1/4 medium onion, sliced
1/2 lemon, quartered
1 bay leaf
1/2 teaspoon salt, divided
1-3/4 cup chicken broth, low sodium if canned
3/4 cup long-grain rice
2 tablespoons unsalted butter
1/2 pound mushrooms, chopped coarsely
2 cups finely chopped onions
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup lightly packed finely chopped fresh dill
4 hard-boiled eggs, coarsely chopped
Freshly ground black pepper

1-1/2 recipes Extremely Flaky Sour Cream Crust

1 large egg beaten with 2 tablespoons heavy cream to make the egg wash OR
1 frozen puff pastry, thawed

1 cup sour cream mixed with 1/4 cup chopped fresh dill for serving (optional)
4 tablespoons unsalted butter, melted and mixed with 1 tablespoon fresh lemon juice and 2 teaspoons chopped fresh dill for serving (optional)

Position a rack in the middle of the oven and preheat to 400 degrees. Have ready a 9- or 10-by-2-inch round baking dish or a 10-inch glass pie dish that is 2 inches deep.
Fill a non-reactive 3-quart or larger pot, preferably with an oval shape, with enough water to cover the salmon. Heat the water until it is simmering gently. Add the wine, sliced onion, lemon, bay leaf and 1/4 teaspoon of the salt. Carefully put the salmon in the water. Cover tightly and cook for about 15 minutes, keeping the liquid at a low simmer until the salmon is firm to the touch and no longer soft in the center at its thickest point. Remove salmon from water, remove skin, if any, and discard. Let salmon cool slightly and use a fork to flake into pieces, about 1/2 to 3/4 inch in size.
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the remaining 1/4 teaspoon of salt and the rice, reduce the heat to low, cover tightly and cook until the rice is tender, about 20 minutes. Set aside.
In a medium skillet, melt 1 tablespoon of the butter over medium-high heat until it just begins to bubble. Add the mushrooms and cook until they are soft and their moisture has evaporated, about 7 minutes. Transfer the mushrooms to a large bowl. Heat the remaining 1 tablespoon butter, add the 2 cups chopped onions and cook until they soften, about 5 minutes. Add them to the mushrooms in the bowl.
Add the flaked salmon, rice, lemon zest, lemon juice, dill and chopped eggs to the mushrooms and onions in the bowl and stir together. Season with pepper. Spoon the filling into the baking dish, mounding it toward the center to make a rounded hill shape.
Lightly flour the rolling surface and rolling pin. Take two-thirds of the crust dough (1 recipe) and roll it into a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Let it hang over the edges of the dish.
Fold the dough handing over the edge of the crust toward the inside of the curst, pressing it firmly onto the edge of the baking dish to seal the edge. Gently brush the dough with egg wash. OR
Cover the filled baking dish with puff pastry, allowing it to hang slightly over the edges. Fold the hanging dough back toward itself, pressing it firmly onto the edge of the baking dish to make a smooth edge. Gently brush the dough with the egg wash and cut a small hole in the center of the dough to let steam escape.
Bake for about 35 minutes, or until the crust is lightly browned and the filling is hot. Use a large knife to cut wedges and a wide spatula or pancake turner to lift the filling with its crust from the baking dish. Spoon the cold sour cream and dill sauce or the lemon butter dill sauce over the potpie as desired.

Note: For an optional sauce, mix 1 cup sour cream with 1/4 cup fresh dill. Or you can make a sauce of 4 tablespoons melted unsalted butter, 2 tablespoons chopped dill and 1 tablespoon fresh lemon juice.

Servings: 10. Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Snapper Veracruz with Jalapeno Jack Cheese Crust

Spicy green chilies and tomatoes liven up mild-flavored red snapper in this out-of-the-ordinary pie. Topped with a crumbly Jalapeno Jack Cheese Crust, it goes together quickly for a special dinner any day of the week. The sauce Veracruz may be prepared several days ahead of time and refrigerated until ready to bake. Try this technique with chicken, too.

1 tablespoon olive oil
2 Anaheim chili peppers, seeded and finely chopped
1/2 cup chopped onion
2 cloves garlic, mashed
1 teaspoon ground cumin
1 (16-ounce) can chopped tomatoes in puree
1 teaspoon freshly squeezed lime juice
1-1/2 teaspoons salt
1/2 teaspoon cayenne
8 red snapper fillets (4 to 6 ounces each)
1 recipe Jalapeno Jack Cheese Crust

In a sauté pan, heat the oil and add the chilies, onion, garlic, and cumin, stirring until the vegetables begin to soften, about 3-4 minutes. Add the tomatoes and lime juice, cooking until the mixture thickens. Season the sauce with 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne. (Refrigerate until ready to bake.) Assemble the Jalapeno Jack Cheese Crust.

Preheat the oven to 375° F. Place the snapper fillets in a 13 by 9-inch baking dish or ovenproof casserole that will hold the fish in one layer. Season with the remaining salt and cayenne. Spread the Veracruz sauce evenly over the fillets, and top with the Jalapeno Jack Cheese Crust. Bake for 15 minutes, until the fish is cooked through and the crumbs are lightly browned.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 128-129.

Smoked Salmon Pie with Cornmeal Crust

Smoked salmon on cornmeal blini with sour cream and red onion is one of my favorite cocktail foods, and since you can never get enough of a good thing, I’ve translated that wonderful flavor into this delicious pie.

1 recipe Cornmeal Crust 1

8 ounces cream cheese, softened
1/4 cup sour cream
1 egg
1 tablespoon fresh dill weed
6 (1/4-inch-thick) slices red onion
6 ounces smoked salmon, thinly sliced, cut into 1/2-inch strips

Make the crust and refrigerate. When ready to serve, preheat the oven to 375° F. Place the cornmeal crust on a cookie sheet lined with parchment or aluminum foil.

In a small mixing bowl, beat together the cream cheese, sour cream, egg, and dill. Spread the mixture over half the cornmeal crust. Top with the red onion and smoked salmon. Fold the crust over the filling and crimp the edges with a fork. Bake the pie for 20 minutes, until the crust is golden. Let the pie rest for 5 minutes before cutting it into wedges.

Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 134-135.

Meat Potpies

Barbecued Beef with Challah Crust

This pie takes a little time to make because the beef must roast before it is sliced into the barbecue sauce, covered with the egg bread dough, and baked. If you are planning to do this on a weekend, roast the beef a day ahead. You can make the barbecue sauce up to one month ahead and freeze it.

BEEF
1 teaspoon salt
1 clove garlic, mashed
1/2 teaspoon freshly ground black pepper
2-1/2 pounds beef brisket or tri-tip roast (sirloin tip roast)

BARBECUE SAUCE
2 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
3 (8-ounce) cans tomato sauce
1/3 cup brown sugar
2 teaspoons Worcestershire sauce
6 shakes Tabasco sauce
1/2 cup water, as needed
1 teaspoon salt

1 recipe Challah Crust

Preheat the oven to 325°F. Make a paste of the salt, garlic, and pepper, and spread it over the beef. Roast the meat in the preheated oven for 45 minutes. Let the meat rest for 15 minutes, then slice it on the diagonal ‘A inch thick.

In a 3-quart saucepan, heat the butter and sauté the onion and garlic for 2 to 3 minutes. Add the tomato sauce, brown sugar, Worcestershire, Tabasco, and any accumulated meat juices from the roasting pan. Cook the sauce for 10 minutes. Add some water if the sauce seems too thick. Season with the salt and cook for another 10 minutes. Layer the sauce and meat in an ovenproof baking dish.

Make the crust. Preheat the oven to 375°F. Bake the pot pie in the preheated oven for 25 minutes, until the crust is golden.

Serves 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 78-79.

Beef Burgundy with Boursin Potato Cake Crust

Tender chunks of beef simmer in a hearty Burgundy wine sauce with mushrooms and onions. The pie is topped with mashed potato cakes, which absorb the juices from the stew and produce another pie fit for the boss.

3 pounds lean beef sirloin, cut into 1-1/2 to 2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
1-1/2 tablespoons olive oil
2 cups Burgundy wine
2 cups beef broth
2 teaspoons dried thyme
1 bay leaf
2 tablespoons butter
6 medium onions, quartered
1 pound fresh button mushrooms, halved
3 tablespoons flour
1/4 cup warm water

1 recipe Boursin Potato Cakes (see below)

Preheat the oven to 325°F. Sprinkle the beef with the salt, pepper, and garlic. In a 5-quart Dutch oven, heat the oil and add the beef a few pieces at a time, browning it on all sides. Set the pieces aside as they are done. When all the beef is browned, return it to the pan, add the wine, and bring it to a boil. Add the broth, thyme, and bay leaf. Cover the pan, and bake the stew in the preheated oven for 30 minutes.

While the stew is cooking, melt the butter in a sauté pan, add the onions, and cook until they are golden and caramelized, about 10-15 minutes. Remove the onions to a plate, and add the mushrooms to the sauté pan, tossing them in the butter remaining in the pan. At the end of 30 minutes, add the onions and mushrooms to the stew. Remove the bay leaf at this time. Whisk together the flour and warm water and stir it into the stew. Cook for an additional 15 minutes.

Make the potato cakes. When ready to serve the pie, float the cakes onto the stew and bake for another 15 minutes. Serve immediately.

Boursin Potato Cakes
This is a great way to use leftover mashed potatoes. If you have instant mashed potatoes, they will work well in this recipe.

4 cups mashed potatoes (4 to 5 large baking potatoes, boiled and mashed)
1 (3-ounce) package Boursin cheese (or other garlic herb cheese)
2 egg yolks
2 to 4 tablespoons butter

Place the potatoes into a mixing bowl, and beat in the cheese and egg yolks. Form the mixture into cakes 3 inches in diameter and 1 inch thick. Melt half the butter in a sauté pan, and add the cakes, a few at a time, sautéing them until both sides are browned, about 3-4 minutes on each side. Repeat, adding more butter to the pan as needed, until all the potato is used. (Refrigerate until ready to proceed.)

Serves 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 80-81.

Ham Pot Pie Topped with Scalloped Potato Gratin

This pie is a perfect way to use up leftover ham. It’s a great dish for brunch, or a Sunday dinner, and it can be made a day ahead. Serve it with fruit, or a fruit and vegetable salad, on the side.

5 medium red potatoes, sliced 1/4 inch thick
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 small onion, cut into 1/2-inch slices
1/3 pound ham, sliced very thin, or julienne strips of thicker ham slices
2-1/2 cups heavy cream
3 eggs
1 tablespoon Dijon mustard
2 cups freshly grated Swiss cheese

Preheat the oven to 400°F. Butter a 13 by 9-inch baking pan. Spread a layer of potatoes on the bottom of the pan, and sprinkle the potatoes with some of the salt and pepper. Cover the potatoes with a few of the onion slices, a layer of ham, and then another layer of potatoes. Season and continue the layering process until you have used all the potatoes for the final layer.

In a bowl, beat together the cream, eggs, and mustard. Pour the mixture over the potatoes, and sprinkle the top with the grated cheese. (The pie may be refrigerated overnight at this point before serving. Bring it to room temperature before baking.)

When ready to bake, cover the casserole with aluminum foil and bake it for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender, and the cheese is golden. Serve immediately. Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, page 100.

Individual Empanada Potpies

1 tablespoon olive oil
1/2 cup low sodium vegetable or beef broth
2 cup finely chopped onions
1 pound lean ground beef (or “Smart Ground” fake meat)
1 jalapeño chili, diced (You can also use 1 tsp red pepper flakes)
1/2 tablespoon paprika (The recipe calls for 1 tbs, but I halved the amount.)
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground if possible
1/4 cup pitted olives, finely chopped (optional)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon of milk

Position a rack in the middle of the oven. Preheat the oven to 400 degrees F. Put 4 ovenproof baking dishes or ovenproof bowls with a 2-cup capacity on a baking sheet. The baking sheet makes it easier to move the dishes in and out of the oven.
In a medium skillet, heat the oil and broth over medium-high heat for 1 minute. Add the onions and cook, uncovered, until the onions soften, about 5 minutes. Adjust the heat to keep the liquid gently bubbling. Add the ground beef and cook, stirring to break up any clumps, until it is no longer pink and any meat juices evaporate, about 10 minutes. (If you are using fake meat just cook until it is hot, then proceed, about 4 minutes.) Stir in the jalapeño or red pepper flakes, paprika, cumin, salt and black pepper and cook for about 3 more minutes to blend the flavors, stirring often. Divide evenly among the 4 baking dishes. Sprinkle the olives, if using, and cilantro over the top of each. Set aside to cool slightly while you roll the crust.
Cut the crust dough into 4 equal pieces, one for each potpie. Lightly flour the rolling surface and rolling pin. Roll one piece of dough to a shape that is 3/4 inch larger than the top of the baking dish. Roll the crust onto the rolling pin and gently unroll it over the filling. Use the tines of a fork to press the dough firmly onto the edge of the dish. Repeat for the remaining 3 baking dishes. Sprinkle some paprika on top, if desired. Then use a pastry brush to brush the top of each crust lightly with milk. Cut two 2-inch-long slits on the top of the crust to release steam while the potpies bake.
Bake for about 30 minutes, or until the crust is lightly browned and the filling is beginning to bubble gently. Protecting your hands with pot holders, put the hot baking dishes on individual plates and serve. Be careful, the insides are hot!

Tip: The potpies can be assembled and frozen before they are baked. Use baking dishes that can safely go from the refrigerator to a hot oven. To freeze, wrap the potpies tightly in plastic wrap and heavy aluminum foil. Refrigerate for at least 1 hour, so that they are cold when they go into the freezer. Freeze for up to 1 month. Defrost the wrapped potpies in the fridge, overnight is fine. Bake at 400F for 30 to 35 minutes or until the crust is lightly browned and the filling is gently bubbling.

Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Italian Easter Potpie

Filling:
One (10-ounce) package thawed frozen chopped spinach
2 cups (16 ounces) whole milk ricotta cheese
2 cups (8 ounces) shredded fresh mozzarella cheese
2 large eggs
1 cup (4 ounces) freshly grated Parmesan-Reggiano cheese
2 ounces prosciutto, thinly sliced and coarsely chopped
OR
2 ounces thinly sliced salami, cut into 1/4 inch strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 recipe Extremely Flaky Sour Cream Crust

1 large egg beaten with 2 tablespoons heavy whipping cream for egg wash
2 tablespoons freshly grated Parmesan-Reggiano cheese

Position a rack in the middle of the oven. Preheat the oven to 375°F. Rub a 9-by-2-inch round baking dish or glass pie dish with olive oil.
Make the filling: Rest a strainer over a medium bowl, put the spinach in the strainer, and push firmly on the spinach with a large spoon to press out the liquid. Discard the liquid. Set aside.
In a large bowl, stir the ricotta, mozzarella, eggs, drained spinach, Parmesan, prosciutto, salt, and pepper together. Spread the filling in the baking dish.
Prepare the topping: Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is about 1-1/2 inches larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold 3/4 inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a scalloped pattern or fluted edge around the edge of the dish, while pressing it firmly onto the rim. Use a
pastry brush to brush the top of the dough lightly with the egg wash. Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes.
Bake for 30 minutes, then sprinkle with the 2, tablespoons of Parmesan cheese. Continue baking for about 10 more minutes, or until the crust is lightly browned. Let rest for 5 minutes, then use a large knife to cut wedges of crust and filling. Variation: Two ounces thinly sliced salami, cut into 1/4-inch strips, can be substituted for the prosciutto or added with it to the filling.

Crust Options: You-Can-Do-It Flaky Crust or Surefire Cream Cheese Crust can be used for this potpie. Or, use thawed frozen puff pastry. Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Lamb Pie with Goat Cheese Mashed Potato Crust

Goat cheese beaten into mashed potatoes makes a crust you will not forget. Tangy and creamy, it’s a great covering for the savory lamb stew that bubbles beneath. The lamb can be made 2 days ahead and refrigerated, and the potatoes can be made a day ahead. Put them together just before baking. For a different twist, try using an herbed goat cheese for the potatoes.

2 tablespoons olive oil
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless lamb, cut into 1-inch cubes
1 cup 1/2-inch-thick onion slices
3 cloves garlic
1 cup red wine
2 cups chicken broth
1-1/2 teaspoons dried thyme
1 bay leaf

1 recipe Goat Cheese Mashed Potato Crust (see below)
2 tablespoons butter

Preheat the oven to 350° F.

In a 5-quart Dutch oven, heat the oil. In a small bowl, combine the flour, salt, and pepper. Toss the lamb cubes in the mixture, then brown the meat in the hot oil, a few pieces at a time. When all the lamb is browned, about 6-8 minutes, add the onion and garlic, and sauté until the vegetables are soft, about 3-4 minutes. Pour in the wine, and scrape up any browned bits that may be stuck to the bottom of the pan. Add the broth, thyme, and bay leaf, stirring the sauce. Cover the pan, and bake in the preheated oven for 30 minutes.

Serves 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 108-109.

Goat Cheese Mashed Potato Crust
4 cups mashed potatoes
1 (5-ounce) container goat cheese
2 to 4 tablespoons milk

Place the potatoes in a mixing bowl and beat in the goat cheese, thinning the mixture with the milk.

Make the crust. Remove the bay leaf from the lamb stew. Spread the potatoes over the stew and dot the top with butter. Bake uncovered for an additional 20 minutes, until the potatoes are golden.

Pork with Mango Ginger Sauce Topped with Curried Phyllo

Tropical mango and chunks of pork tenderloin combine under crispy curry-flavored phyllo to make a delightful pie. The pie can be assembled 2 days ahead of time.

1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh ginger
1 clove garlic, minced
2 pork tenderloins (approximately 1-1/2 pounds, 3/4 lb. each), cut into 1-inch chunks
1 (8-ounce) can mango nectar
1 cup chicken broth
1 mango, peeled and cut into 1/2-inch dice

1 recipe Curried Phyllo Crust (see below)

In a 5-quart Dutch oven, heat the oil. Make a paste of the salt, pepper, ginger, and garlic. Rub the pork with the paste, and brown the pork on all sides, for 6 to 8 minutes. When the pork is browned, add the mango nectar and chicken broth to the pan, scraping up any browned bits from the bottom. Cover the pan and simmer for 30 minutes. At the end of the cooking time, stir in the mango. Transfer the pork mixture to an ovenproof baking dish. Make the crust.

Preheat the oven to 400°F. Bake the pie for 30 to 35 minutes, until the crust is golden.

Curried Phyllo Crust
6 sheets phyllo dough, defrosted
1/2 cup melted butter
1/2 teaspoon curry powder
1/2 cup dry bread crumbs

Cover the sheets of phyllo with a clean kitchen towel. Stir the curry powder into the butter. Remove 1 sheet of phyllo and brush it all over with the curry-butter mixture. Sprinkle the phyllo with some of the dry bread crumbs, and lay it on top of the pork in the baking dish. Repeat the process with the remaining phyllo, but do not sprinkle the last sheet with bread crumbs.

Tuck the phyllo in around the sides of the dish. (At this point, you may refrigerate the entire pie for 2 days.)

Serves 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 104-105.

Pork Tamale Pie with Southwestern Crust

Tamale pie is another standard of school cafeterias and Mom’s kitchen that may have given Mexican food a bad name. This tamale pie substitutes tender chunks of pork for ground meat, and cooks in a spicy, sweet, cumin-flavored sauce. The topping is a cheesy cornbread crust instead of the traditional com meal mush.

1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless pork loin, trimmed of fat, cut into 1-1/2-inch cubes
2 cloves garlic, minced
1 cup finely chopped onion
1/2 cup chopped Anaheim chile peppers (mild)
1/2 teaspoon ground cumin
2 teaspoons chili powder
3 cups canned chopped tomatoes
2 tablespoons sugar
2 cups fresh, or frozen and defrosted corn kernels

1 recipe Cornmeal Crust 2

In a 5-quart Dutch oven, heat the vegetable oil. Sprinkle the pork with the salt and pepper, and add it to the pan. Brown the pork on all sides, turning it frequently. When the meat is browned, about 6-8 minutes, add the garlic, onion, and Anaheim chilies. Stir the vegetables and add the cumin and chili powder. Sauté the vegetables for about 4 minutes, until the onion starts to become translucent. Add the tomatoes, stirring up any browned bits that have accumulated on the bottom of the pan. Add the sugar and corn, bringing the mixture to a boil. Reduce the heat and simmer, partially covered, for 30 to 45 minutes, until the pork is tender. Transfer the tamale filling to an ovenproof baking dish. Preheat the oven to 375° F. Make the crust. Spoon the mixture over the tamale filling and bake for 35 to 45 minutes, until the corn bread is browned and a toothpick inserted in the center comes out clean.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 101-103.

Sausage and Mash Potpie with Roasted Onion Gravy

2 medium onions, halved and thinly sliced
1 tablespoon olive oil
6 pork, chicken, or turkey sausages (about 1-1/2 pounds)
3 medium potatoes (1-1/2 pounds), peeled and cut into 1-1/2- to 2-inch pieces
Salt
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
2 cups beef broth (low sodium if canned)
1 tablespoon corn or canola oil
5 teaspoons unbleached all-purpose flour
2 tablespoons red wine
2 tablespoons unsalted butter, melted
1/4 cup whole milk
Freshly ground black pepper

NOTE: Traditionally, this dish calls for well-seasoned pork sausages, but spicy sausages made with chicken or turkey work just fine.

Position a rack in the middle of the oven. Preheat the oven to 400°F. Have ready a baking dish with an 8-cup capacity.
Spread out the onions on a baking sheet. Drizzle the olive oil over the onions. Put the sausages on top of the onions. Cook, using tongs to turn the sausages, until the outside of the sausages are browned on all sides, about 25 minutes. Remove the sausages to a plate and set aside to cool slightly. Continue cooking the onions for 10 more minutes to crisp them slightly. Remove the onions from the oven. Reduce the oven temperature to 375°F. Cook the potatoes for the topping while the sausages and onions bake.
Put the potatoes in a medium saucepan, fill it with enough water to cover the potatoes, and sprinkle in some salt (about 1/4 teaspoon). Cover the pot and bring the water to a boil over high heat, then adjust the heat to cook the potatoes at a gentle simmer until they test tender with a fork, about 20 minutes. Drain the potatoes and put them in the large bowl of an electric mixer.
In a small bowl, stir the Worcestershire, mustard powder, and beef broth together to dissolve the mustard powder. Set aside. In a medium saucepan, heat the oil over medium heat. Add the flour and stir constantly until it begins to turn a golden color, about 3 minutes. Stir in the roasted onions and wine, cooking until the wine evaporates, about 15 seconds. Add the broth mixture
and adjust the heat to bring the gravy to a simmer (tiny bubbles) and cook for 5 minutes. The gravy will thicken slightly. Cut the cooled sausages into 1-inch pieces and add to the gravy. Pour the sausages and gravy into the baking dish.
Add the melted butter-and milk to the potatoes and beat on low speed until the potatoes are smooth, about 30 seconds. Add salt to taste and a generous quantity of pepper and use a spoon to gently drop spoonfuls of the warm potatoes over the filling in the baking dish, gently spreading the potatoes as you spoon them and carefully covering the sausages and gravy. (Warm mashed potatoes spread easily.) Use a spoon to gently smooth the top.
Bake for about 15 minutes, or just until the potato topping is hot. The filling should not cook long enough to bubble vigorously or it will bubble up through the potato topping. Use a large spoon to scoop out servings of potato and filling.

Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Steak Pizzaiola with Herbed Focaccia Crust

An upside-down pizza, only better. The stew and focaccia dough can be prepared 2 days ahead and refrigerated, then assembled just before baking. The focaccia also makes a great side dish for another dinner. I’ve used oregano to flavor the focaccia, but feel free to substitute your own favorite herb.

1 tablespoon olive oil
2 pounds beef round, cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 (16-ounce) cans chopped tomatoes in juice
1/2 teaspoon dried basil
2 tablespoons sugar

1 recipe Herbed Focaccia Crust

In a 5-quart Dutch oven or ovenproof casserole, heat the oil. Season the beef with the salt and the pepper, then add it to the hot pan and brown the meat on all sides. Add the onion and garlic, and sauté until the onion becomes translucent, about 2-3 minutes, being careful not to bum the garlic. Add the tomatoes, basil, and sugar to the pan, bringing the mixture to a boil. Stir the sauce, reduce the heat, and simmer, uncovered, for 35 to 45 minutes, until the meat is tender. (At this point, the stew may be refrigerated for 2 days, or frozen for up to 2 months.) While the steak is simmering, make the crust.

Preheat the oven to 400°F. Roll the dough out to fit your casserole dish. Place it over the stew, brush it with the remaining 2 tablespoons of olive oil, and sprinkle it with the remaining Parmesan cheese. Bake for 35 minutes, until the crust is golden brown. Cut into wedges and serve immediately.

Serves 6. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 92-93.

Tortellini and Pancetta Potpie

Spinach-and-egg tortellini make a colorful filling for this pasta potpie. Toss a salad to go with it. and you have a dinner suitable for company or family.

6 ounces pancetta, cut into 1/2-inch pieces
1 tablespoon plus 1 teaspoon olive oil
1 cup finely chopped onion (1 medium)
2 large cloves garlic, finely chopped
1/4 cup lightly packed coarsely chopped fresh basil
3/4 cup chicken broth (low sodium, if canned)
1/3 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
9 ounces (about 2-1/2 cups) cheese-filled egg tortellini
9 ounces (about 2-1/2 cups) cheese-filled spinach tortellini

1 recipe Extremely Flaky Sour Cream Crust

NOTE: Pancetta is un-smoked bacon and can be found at Italian food shops and many deli counters. Be sure to ask for it to be sliced thinly. If pancetta is not available, thinly sliced lean bacon or prosciutto can substitute.

Position a rack in the middle of the oven. Preheat the oven to 400°F. Rub 1 teaspoon olive oil inside a baking dish with an 8-cup capacity.
In a medium skillet, cook the pancetta pieces over medium heat until the edges brown, about 10 minutes. Transfer the pancetta to a large bowl. In the same skillet, heat the 1 tablespoon olive oil over medium heat for 1 minute. Add the onion and cook until it softens, about 5 minutes. Add the garlic and basil and cook for l minute. Stir in the chicken broth and adjust the heat to cook it
at a gentle boil until it is reduced to about 1/2 cup or about 5 minutes. Add the cream, bring to a boil, then immediately remove the pan from the heat. Stir in the Parmesan cheese. Stir the sauce into the pancetta in the bowl. Add the salt and pepper and taste for seasoning. Set aside.
In a large pot of salted boiling water, cook the tortellini for 5 minutes. Drain the tortellini well and stir them into the pancetta and sauce to coat them with sauce. Transfer the pasta to the baking dish.
Lightly flour the rolling surface and rolling pin. Roll the dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold 1/2 inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a scalloped pattern or fluted edge around the edge of the dish, while pressing it firmly onto the rim. Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes. Use a pastry brush to brush the top with the 1 teaspoon olive oil.
Bake for about 40 minutes, until the crust is lightly browned. Let rest for 5 minutes, then use a large knife to cut wedges of crust and filling.

Crust Options: You-Can-Do-It Flaky Crust or Surefire Cream Cheese Crust can be used for this potpie. Or, use thawed frozen puff pastry.

Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Tostada Grande Pie

This pie has a cold “crust” of lettuce, tomatoes, and other ingredients. The pie itself is baked, then topped with the salad when it comes out of the oven. I have used ground beef, but if you would like to use ground turkey or chicken strips, sauté those first and add them to the pie. Present this as a buffet dish and serve the toppings on the side so that your guests can build their own pie. If you love spicy food, add I teaspoon cayenne to the ground beef mixture.

1-1/2 pounds ground lean beef
1 large onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 cup tomato puree
1 (15-ounce) can retried beans
2 cups freshly grated Colby cheese
1 cup freshly grated Monterey Jack cheese
2 cups shredded lettuce
1 cup chopped fresh tomato
1/2 cup chopped red onion
1 (4-ounce can) sliced ripe olives
1/4 cup pickled sliced jalapeno peppers, drained
1 large avocado, diced, tossed with 1 teaspoon lemon juice
1 cup sour cream
4 cups assorted yellow, white, and blue corn tortilla chips

Preheat the oven to 375°F. Spray a 13 by 9-inch casserole with non-stick cooking spray. In a 12-inch skillet, sauté the ground beef until it loses its red color. Drain any fat that has accumulated in the pan, add the onion, chili powder, and cumin, and sauté until the onion turns translucent, about 4-5 minutes. Add the tomato puree, and bring to a boil.

Mash the retried beans and spread them in the bottom of the prepared pan. Sprinkle the beans with 1/2 cup of the Colby cheese, top with the beef mixture and the remaining cheeses. (If you plan to serve this later, refrigerate it until ready to bake.) Place the pan in the preheated oven, and bake for 15 minutes, until the cheese is melted and bubbly. Remove the pan from the oven and top the pie with the remaining ingredients, in the order listed. Tuck the tortilla chips around the casserole and serve immediately.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 94-95.

Vegetable Potpies

Chile Relleno Pie

Anew twist on an old stand-by, this easy vegetarian pie features roasted chile peppers stuffed with Monterey Jack cheese and baked under a cornmeal souffle flavored with corn and Colby cheese. Stuff the chilies and make the sauce the night before, then combine the other ingredients just before baking.

1 recipe Fresh Tomato Salsa

2 (7-ounce) cans whole green roasted chile peppers (see Note)
1 pound Monterey Jack cheese, cut into 1/2-inch logs
3 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon cayenne
1 cup fresh, or frozen and defrosted corn kernels
5 egg yolks
7 egg whites, stiffly beaten
1 cup freshly grated Colby cheese

Make the salsa ahead of time and refrigerate.

Preheat the oven to 350° F. Grease a 13 by 9-inch ovenproof casserole dish. Drain and rinse the chilies. Stuff each chile with Monterey Jack cheese. Lay the chilies in the casserole dish in 1 layer.

In a 2-quart saucepan, melt the butter. Add the onion and red pepper, and cook for 2 to 3 minutes, until the vegetables begin to soften. Sprinkle with the cornmeal and flour, and cook, stirring, until the flour begins to bubble, about 2-3 minutes. Gradually add the milk, whisking until the sauce is smooth and thick, about 4-5 minutes. Add the salt and cayenne, and transfer the sauce to a bowl. Beat in the corn and egg yolks. Cover and refrigerate the sauce until you are ready to proceed. When ready to bake pie, fold the egg whites into the sauce. Spread the crust over the chilies in the baking dish and sprinkle the top with the grated cheese. Bake for 25 minutes, until the crust is set and the cheese is golden. Serve with the fresh tomato salsa.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 171-172.

Greek Three-Cheese, Spinach and Onion Potpie

Cooking the filling: 5 minutes | Potpie baking: 350ºF for about 45 minutes

6 phyllo pastry sheets (about 13 by 17 inches), thawed if frozen

1 tablespoon olive oil
2 cups finely chopped onions (2 medium)
Two 10-ounce packages thawed frozen chopped spinach
One 15- or 16-ounce container ricotta cheese (2 cups); part skim is fine
8 ounces feta cheese, crumbled (1 1/2 cups)
2 cups (8 ounces) shredded jack cheese
2 large eggs
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, melted

Position a rack in the middle of the oven. Preheat the oven to 350ºF. Butter a 9-by-13-by-2-inch baking dish.
Prepare the phyllo pastry: Lay out the phyllo pastry sheets and stack them. Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to 1 week. Using the bottom of the baking dish as a guide, use kitchen scissors to cut 6 pieces of phyllo that are 1 inch larger all around than the baking dish. Immediately cover the cut sheets of phyllo completely with plastic wrap and a damp dish towel. Set aside while you make the filling.
Make the filling: In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until they soften, about 5 minutes, stirring often. Set aside.
Rest a strainer over a medium bowl, put the spinach in the strainer, and use a large spoon to press firmly on the spinach to press out the liquid. Discard the liquid.
In a large bowl and using a large spoon, stir the onions, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt, and black pepper together to combine them. Spread half of the filling in the baking dish. Place 2 pieces of the phyllo pastry on top of the filling in the dish. Brush the pastry lightly with melted butter. Top with one more piece of phyllo. Tuck any overhanging edges under to form a smooth edge that neatly covers the filling. Spread the remaining filling over the phyllo. Top with 2 more pieces of phyllo and brush them lightly with butter. Top with the remaining phyllo sheet and brush it with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
Bake until the topping is golden and the filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares and a spatula with a wide blade to remove and serve the squares.

A Step Ahead: The potpie can be assembled early in the day and baked later. Refrigerate it, remembering to cover the pie tightly with plastic wrap, so the phyllo crust does not dry out. A cold potpie will need to bake an additional 5 minutes.

Makes 12 servings. Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Mom’s Macaroni and Cheese with Parmesan Crumb Crust

We all grew up with that blue box of macaroni and the Day-Glo cheese, but now we are ready for something better. This macaroni and cheese has a smooth but sharp Cheddar cheese sauce, and it’s covered with an ethereal Parmesan crumb crust. I use elbow macaroni to be traditional, but you could use small shell pasta, or your favorite shape.

6 quarts water
1 pound elbow macaroni
4 tablespoons butter
1 clove garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon Tabasco sauce, plus additional to taste
3 cups milk
1/2 cup heavy cream
4 cups freshly grated sharp Cheddar cheese
1 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper, plus additional to taste
1/2 teaspoon dry mustard

1 recipe Parmesan Crumb Crust (see below)

Grease a 13 by 9-inch ovenproof casserole. In a large pot, bring the water to a boil and cook the macaroni al dente, according to the package directions. Drain the macaroni and stir in 1 tablespoon of the butter. Set it aside.

In a 4-quart saucepan, melt the remaining 3 tablespoons of butter. Add the garlic and sauté for 1 minute. Add the flour, and whisk until it begins to bubble. Add the 1/4 teaspoon of Tabasco and gradually whisk in the milk, bringing the sauce to a boil. Reduce the heat to low and gradually add the cream, Cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the mustard, whisking until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and add additional salt, pepper, or Tabasco. Stir the sauce into the macaroni, and transfer the mixture to the prepared baking dish. (At this point the macaroni may be refrigerated for up to 2 days. Allow the casserole to sit at room temperature for 30 minutes before baking.)

Make the crust. Preheat the oven to 375° F. Spread the bread crumbs evenly over the casserole and bake it in the preheated oven for 30 minutes, or until the pie is bubbling and the crumbs are golden.

Parmesan Crumb Crust: 4 tablespoons butter
2-1/2 cups dry bread crumbs
3/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

In a sauté pan, melt the butter. Add the bread crumbs, and toss until they are well coated. Add the cheese and parsley, stirring to combine. Transfer the crumbs to a bowl and refrigerate until ready to use.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 182-183.

Onion Shortcake Potpie

Filling:
2 tablespoons unsalted butter
1-1/2 pounds (about 3 large) super-sweet onions (like Vidalia), thinly sliced
1 teaspoon sugar
2 cloves garlic, finely chopped
2 tablespoons water
Salt and freshly ground pepper

Topping:
1 cup unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 cup (4 ounces) shredded sharp Cheddar cheese
1/2 cup buttermilk (nonfat is fine)

Slow cooking meets fast baking in this dish of caramelized onions baked under a crisp Cheddar cheese biscuit crust. Cooking the onions slowly in a bit of butter brings out their natural sugar and produces the desired deep golden “caramel” color and flavor.

Position a rack in the middle of the oven. Preheat the oven to 400°F. Have ready a 9-inch glass pie dish or 9-inch round shallow baking dish.
Make the filling: In a large skillet, melt the butter over medium-low heat for 1 minute. Add the onions, sugar, and garlic and cook, stirring often, until the onions are soft and evenly dark golden, about 35 minutes. They will shrink in volume by about half. Pour in the water, stirring with a wooden spoon to scrape up any browned bits. Continue cooking for a few minutes until the water evaporates. The onions will turn slightly darker as they incorporate the brown bits.
Remove the pan from the heat. Season with salt and pepper. Scrape the onions into the baking dish.
Prepare the topping: In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt together. Add the butter pieces. Using the paddle attachment of an electric mixer on low speed, a pastry blender, or your fingertips, mix the ingredients together until coarse crumbs form, about 1/2 to 3/4 inch in size. Stir in the shredded cheese. Add the buttermilk and continue stirring just until a soft dough forms. Gather the dough into a ball. Lightly flour the rolling surface and rolling pin and roll the dough into a 9-inch circle (about 3/4 inch thick) that fits snugly into the baking dish. Use a metal spatula to loosen the dough from the rolling surface and place it over the onion filling. If the dough breaks during the transfer, just pinch it together. This dough just rests on top of the filling.
Bake until the top is evenly golden, about 17 minutes. Use a large knife to cut the hot pie into wedges and a wide spatula or pancake turner to lift the filling and its topping from the baking dish.

A Step Ahead: The filling can be prepared up to a day ahead, covered, and refrigerated. Make the topping when you are ready to bake the potpie.

Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Onion, Spring Onion, and Potato Potpie

2 tablespoons unsalted butter
4 cups coarsely chopped onions (4 medium)
2 cups finely chopped green onions (about 12), including green parts
2 pounds potatoes (about 4 medium), peeled and cut into 1/2 to 2-inch pieces
3/4 teaspoon salt
3 large eggs, lightly beaten
1/2 teaspoon freshly ground black pepper

4 phyllo pastry sheets (about 13 by 17 inches), thawed if frozen
1 tablespoon unsalted butter, melted

Pile on the onions. It is the half-onion, half-potato combination that makes such a well-seasoned filling for this potpie. Store-bought phyllo pastry makes an instant crisp, light topping. Since this potpie is good served hot or at room temperature and has a no-spill filling, it is a good choice for a picnic or potluck.

Position a rack in the middle of the oven. Preheat the oven to 375°F. Have ready a 9-by-2-inch round baking dish or glass pie dish.
Make the filling: In a large skillet, melt the butter over medium heat. Add the onions and green onions and cook until the onions soften and brown lightly, about 17 minutes, stirring often. Set aside to cool slightly.
While the onions cook, put the potatoes in a medium saucepan, fill it with enough water to cover the potatoes, and sprinkle in 1/4 teaspoon of the salt. Cover the pot and bring the water to a boil over high heat, then adjust the heat to cook the potatoes at a gentle simmer until they test tender with a fork, about 20 minutes. Drain the potatoes and put them in a large bowl. Use an
electric mixer on low speed to mix the potatoes smoothly or a potato masher to mash them. Stir in the cooked onions, eggs, remaining 1/2 teaspoon salt, and the pepper to combine them. Spread the filling in the prepared dish.
Prepare the topping: Spread out the phyllo sheets in a stack. Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to 1 week. Using the bottom of the baking dish as a guide, use kitchen scissors to cut 4 pieces of phyllo that are 2, inches larger all around than the baking dish. Keep the cut sheets of phyllo covered with a damp dish towel.

Source: Source: Potpies: Yumminess in a dish, by Elinor Klivans, 2006.

Pizza Pie Potatoes

Spicy pizza flavors and thinly sliced potatoes combine for a vegetarian dinner that will make your family members of the Clean Plate Club. The tomato sauce may be made ahead and stored in the refrigerator or freezer.

Tomato Sauce
1/4 cup olive oil
2 cloves garlic, minced
1 cup chopped onion
6 cups chopped canned plum tomatoes
2 tablespoons chopped fresh basil, or 1-1/2 teaspoons dried
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano, or 1-1/2 teaspoons dried
1 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 tablespoon sugar

Potato Pie
4 medium russet potatoes, cut 1/4 inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1-1/2 cups vegetable broth
2 cups freshly grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh oregano, or 1-1/2 teaspoon dried
2 tablespoons extra virgin olive oil

To make the sauce, in a 3-quart saucepan, heat the oil and add the garlic and onion. Sauté until the vegetables are softened, about 2-3 minutes. Add the tomatoes, herbs, and seasonings, and cook uncovered for 30 minutes. Taste the sauce and correct the seasoning. (The sauce may be refrigerated for up to 2 days, or frozen for up to 2 months.)

When ready to make the potatoes, preheat the oven to 400° F. Spray a 13 by 9-inch baking dish or other ovenproof dish with non-stick cooking spray. Spread a third of the potatoes in the bottom of the pan. Sprinkle with some of the salt and pepper. Spread a third of the tomato sauce over the potatoes. Repeat the layering twice more, ending with a layer of tomato sauce. Pour the vegetable broth over the casserole. Cover with the grated cheeses, and sprinkle with the oregano. Drizzle the oil over the top of the pie. Cover the pie with foil, and bake for 35 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 186-187.

Potato Florentine Pie

My husband described this pie as comfort food with style. Potatoes are mashed with white Cheddar cheese and cream, topped with a sauté of spinach, and baked golden brown. The potatoes become souffle-like in the oven, and the spinach adds a gorgeous color and taste. Feel free to try different cheeses in the potatoes: Swiss, dry Monterey Jack, or Parmesan.

4 medium russet potatoes
2-1/2 teaspoons salt
3 tablespoons butter
1/2 to 1/4 cup heavy cream
1 cup freshly grated white Cheddar cheese
3/4 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
6 cups fresh spinach, washed and spun dry
1/8 teaspoon freshly grated nutmeg

Preheat the oven to 350° F. Grease a 10-inch round and 2-1/2-mch deep oven-proof casserole dish.

Place the potatoes and 1 teaspoon of salt in a saucepan with water to cover and boil for 15 to 20 minutes, until they are tender when pierced with a sharp knife. Drain the potatoes in a colander and return them to the pan, shaking them over the heat to dry them. Add 2 tablespoons of the butter, 1/2 cup of the cream, and the cheese, and mash the potatoes until they are smooth. (If you prefer lumpy potatoes, go for it!) If the potatoes seem too stiff, add more cream, beating it in a few tablespoons at a time. Season with 1 teaspoon of salt and 1/2 teaspoon of the pepper. Spread the potatoes in the prepared pan and set them aside.

In a 12-inch sauté pan, melt the remaining 1 tablespoon of butter. Add the onion, and sauté until it’s limp, about 4 minutes. Add the spinach and toss it with the onion until the spinach begins to wilt. Season the spinach with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Spread the spinach mixture over the potatoes, leaving a 1-inch border around the outside. Bake the pie for 30 minutes, until puffed and golden. Serve immediately.

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 190-191.

Wild Rice Pie with Onion Crust

This dish is so simple, yet elegant enough for a special occasion. A blend of white and wild rice is cooked under a crust of caramelized onions and tangy blue cheese. If you can find Maytag blue cheese, its mellow flavor is best for this dish. The rice and onions can be cooked ahead of time, and the dish can be finished in the oven just before serving.

1/2 cup wild rice
3-1/2 cups vegetable broth
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 cup long-grain white rice

I recipe Onion Crust (see below)
1/2 cup crumbled Maytag blue cheese, or more to taste

Wash the wild rice in water. In a 3-quart saucepan, bring 1-1/2 cups of the broth to a boil. Add the wild rice, 1 teaspoon of the salt, and 1/4 teaspoon of pepper, and simmer, covered, for 15 minutes. In a small sauté pan, melt the butter, add the carrot, celery, marjoram, and thyme, and sauté for 2 minutes. Add the long-grain rice, tossing to coat the grains well. Add the white rice mixture to the wild rice along with the remaining vegetable broth, salt, and pepper. Simmer, covered, for an additional 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Spray an ovenproof baking dish with non-stick cooking spray.

Remove the rice from the saucepan, and spread it in the bottom of the baking dish. Cover and refrigerate until ready to bake. Preheat the oven to 400° F. Spread the onions over the rice mixture. Sprinkle the onions with the blue cheese and bake for 10 minutes, until the cheese is melted. Cut into wedges or squares and serve immediately.

Onion Crust:
4 tablespoons butter
6 large onions, sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar

In a large sauté pan, melt the butter. Add the onions, salt, and pepper, and sauté over medium-high heat until the onions begin to soften, about 3-4 minutes. Stir the onions constantly, so that they do not burn. After 5 minutes, when the onions begin to wilt, sprinkle them with the sugar, turn the heat up a bit, and sauté until the onions begin to caramelize and turn a deep golden brown. (At this point the onions may be refrigerated until ready to bake.)

Serves 6 to 8. Source: Source: Pot Pies: Comfort Food Under Cover by Diane Phillips, pages 200-201.

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Basic Crusts

Bacon Biscuit Crust

Challah Crust:

Cheddar Dill Biscuits

Cheddar Crumb Crust

Cornmeal Crust 1

Cornmeal Crust 2

Cranberry Thyme Crust

Extremely Flaky Sour Cream Crust

Herbed Focaccia Crust

Jalapeno Jack Cheese Crust

Sage Parmesan Biscuits

Surefire Cream Cheese Crust

You-Can-Do-It Flaky Crust

Breakfast Potpies

Breakfast Special Potpie

Chicken and Turkey Potpies

Biscuit-topped Chicken Potpies

Chicken Curry Potpie

Chicken Monterey with Corn Chile Cheese Topping

Chicken and Parsley Dumpling Potpie

Chicken in Red Wine Potpie

Hungarian Chicken Goulash Potpie with Crisp Noodle Topping, 90-92

Individual Chicken Potpies

Monte Cristo Pie

Ryan’s Pie

Turkey Meat Loaf Surprise

Turkey Orlof with Creamy Onion Rice Topping

Turkey Pie with Cranberry Thyme Crust

Turkey Potpie with Onion and Sage Dressing

Tuscan Chicken Topped with Roasted Red Potato Crust

Fish and Seafood Potpies

Dilled Crabmeat Potpie with Phyllo Crust

Halibut Pie with Cheddar Dill Biscuits

Mahi Mahi Pie with Tropical Fruit Salsa Curst

Salmon Coulibiac Potpie

Snapper Veracruz with Jalapeno Jack Cheese Crust

Smoked Salmon Pie with Cornmeal Crust

Meat Potpies

Barbecued Beef with Challah Crust

Beef Burgundy with Boursin Potato Cake Crust

Ham Pot Pie Topped with Scalloped Potato Gratin

Individual Empanada Potpies

Italian Easter Potpie

Lamb Pie with Goat Cheese Mashed Potato Crust

Pork with Mango Ginger Sauce Topped with Curried Phyllo

Pork Tamale Pie with Southwestern Crust

Sausage and Mash Potpie with Roasted Onion Gravy

Steak Pizzaiola with Herbed Focaccia Crust

Tortellini and Pancetta Potpie

Tostada Grande Pie

Vegetable Potpies

Chile Relleno Pie

Greek Three-Cheese, Spinach and Onion Potpie

Mom’s Macaroni and Cheese with Parmesan Crumb Crust

Onion Shortcake Potpie

Onion, Spring Onion, and Potato Potpie

Pizza Pie Potatoes

Potato Florentine Pie

Wild Rice Pie with Onion Crust

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