GRANDMA'S POTPIE
My husband and father-in-law are both picky eaters, but they do enjoy this savory meat pie with flaky golden crust. The recipe is from my husband's grandmother.-Annette Wheatley, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in onion powder and salt. Transfer to a greased 9-in. square baking dish. Top with potatoes and vegetables. , Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over vegetables. , For crust, in a small bowl, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until a soft dough forms. , On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with melted butter. Bake at 350° for 45 minutes or until golden brown.
Nutrition Facts :
GRAM'S CHICKEN POT PIE UPDATED
Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
- Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 25 g
GRANDMA CARLSON'S TURKEY POT PIE
This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.
Provided by WisconsinSweets
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
- Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
- Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g
GRANDMA'S FAVORITE POT PIE
In case it's a chilly fall afternoon and you can't make it to Grandma's house for one of her homemade favorites, Mealtime.org has made it easy to create great taste and good nutrition in your own kitchen. With hearty, nutrient-rich canned vegetables and flavorful herbs and spices this dish will surely become an all-time favorite and an easy-to-prepare main dish.
Provided by cannedfood
Categories Pot Pie
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 400°F.
- Place the potatoes, carrots, peas, chicken, mushrooms and soup in a large bowl, and fold together until blended. Add the onion powder, sage, rosemary and pepper, and stir until blended.
- Form 1 pie crust into a deep dish pie plate. Pour the pot-pie mixture into the crust, and place the top crust over the top. Seal the edges with a fork or by pinching with the thumb and forefinger. Cut two, 1-inch slits in the center of the crust to vent.
- Bake 10 minutes; reduce the heat to 350°F Bake for an additional 40 minutes, or until the crust is golden. Place on a wire rack to cool slightly. Cut the pie into 8 wedges to serve.
- Nutritional Information Per Serving:
- Calories 380; Total fat 16g; Saturated fat 6g; Cholesterol 45mg; Sodium 880mg; Carbohydrate 46g; Fiber 5g; Protein 16g; Vitamin A 100%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 20%DV *Daily Value.
Nutrition Facts : Calories 433.5, Fat 21.2, SaturatedFat 6.7, Cholesterol 16.2, Sodium 404.5, Carbohydrate 49.8, Fiber 6.3, Sugar 8.7, Protein 11.7
GRANDMA'S CHICKEN POT PIE
My Grandma didn't cook fancy dishes, but everyone of them was filling, made with love, and carry fond memories of the grandkids fighting over the last piece. I have updated it to use a few modern conviences.
Provided by Karla Boyle
Categories Savory Pies
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- 2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
- 4. Place half the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Repeat with second crust
- 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
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