Hamburger Pot Pie Recipes

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef, onion powder, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
• Stir vegetables and soup into beef; heat to boiling. Spoon into ungreased 2-quart casserole.
• In small bowl, stir Bisquick mix, milk, and egg with wire whisk or fork until blended. Pour over hot beef mixture.
• Bake uncovered 25 to 30 minutes or until crust is golden brown. Top with cheese. Bake 3 to 5 minutes longer or until cheese is melted.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
• Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
• Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

Steps:

• Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.
• Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered.
• Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
• In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
• Bake in preheated oven 30 minutes, until potatoes are golden.

Steps:

• In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup, Italian seasoning and pepper. Transfer to a 7-in. pie plate coated with cooking spray. , Spread mashed potatoes over the top; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
• Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
• Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
• Spray deep pie dish (I use quiche' dish) with Pam.
• Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
• Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
• Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

Steps:

• Flaky Crust:.
• In the bowl of your stand mixer add the flour, sugar and salt. Do not scoop the flour to measure because this will pack it and result in to much flour. Stir flour to loosen and spoon into a measuring cup. Level off with the back of a knife. Put this in the freezer. In a separate bowl cube the butter and put in the refrigerator to keep ice cold. Measure your water and put it in the freezer to get ice cold. Do not freeze. The key to a flaky crust is keeping the ingredients cold and not over mixing.
• Using the paddle attachment on low speed mix your flour mixture just to incorporate. Add the cold butter and mix on medium low speed until your mixture is sandy looking with some chunks of butter left. It will resemble sand that's drying out with the chunks of butter throughout. With the mixer off add 1/2 cup of the cold water and mix on low. Add remaining water 1 tablespoon at a time until the mixture is crumbly and still some chunks of butter. You may not need the entire cup of water so stop adding and mixing when you can form a crumbly dough in your hand.
• Lightly flour your work surface. I use a pastry mat that has pie measurements on it but it's not required. Dump your crumbly dough pieces onto your floured surface and bring pieces together by patting them down, not kneading. Flatten the mixture with your hands and fold. Do this a few times until you have a solid dough with some chunks of butter throughout. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. While your dough is resting start on the filling.
• Hamburger filling:.
• In a large skillet brown hamburger meat until no pink is left and drain. Peel the potatoes, dice them into small chunks and put them in a bowl with cold water. Rinse potatoes well to remove the extra starchyness and boil. Do not cook them all the way because you dont want mashed potatoes. You want them to stay in small chunks, so remove them and drain right before they are fully cooked. They will finish cooking in the oven. Put them in a bowl and place in the refrigerator so they stay firm and stop cooking. Next chop the onion and celery and mince the garlic. In your skillet with a little butter sautee the onion and celery until translucent. Add the matchstick carrots and sautee about 2 more minutes, then add the garlic and sautee on low about 3 more minutes. In the same skillet with the onion mixture add the cooked hamburger meat and combine. Add the soup mix, water, salt, pepper and garlic powder and stir. I use Lipton Recipe Secrets, beefy onion soup mix. The box contains 2 envelope and I add both to the meat mixture. Once this is all combined remove from heat and add your potatoes and lightly stir. You can leave this in the skillet until ready to use or put it in a bowl, as long as it cools down.
• Rolling your pie crust:.
• Remove dough from the refrigerator and remove plastic wrap. Cut dough in half with a bench scraper or knife. Starting with 1 half, on a lightly floured surface roll your dough. Roll dough away from you and turn it to roll in another direction. Do not continue to roll by turning your body. Roll and turn dough, this will keep it from sticking to your work surface. Continue rolling until the dough is big enough for a 9 inch deep dish pie pan, so about 11 inches. Repeat this step with the other half of your dough.
• Assembling your potpie:.
• Lightly spray a 9 inch deep dish pie pan with cooking spray. Lay half of your pie crust in the pie dish and lightly form crust to dish with your hands. You will have some over hanging and that's what you want. Add your meat filling to the pie dish then carefully place the top crust over the filling. Cut off extra dough if any by leaving about 1/4 inch overhang. This will give you a nice thick, buttery outer crust. Using your fingers, gently fold top crust over bottom crust to seal the pie. Make sure it is sealed all the way around your dish to prevent the filling from bursting out. Once it is completely sealed you can flute the edges with a fork or use your fingers to flute. Since I make a thick outer crust for this pie I like to use my fingers instead. Using your index finger press against the pie edge and use your thumb and index finger on the other hand to push the dough up around your index finger on the other hand. Do this around the entire edge of your pie to form a bigger flute for thick crust. Cut 4 small slits in the top of the dough to allow steam to escape during cooking to prevent the pie from bursting out of the sides. Place the pie in your freezer for about 20 minutes prior to cooking. This will keep your pie crust flaky and soft.
• Cooking your potpie:.
• With your oven rack on the bottom position closest to the burner preheat your oven to 350°F. Beat 2 eggs in a small bowl. Remove your pie from the freezer and brush the entire top crust with the egg wash with a basting brush. Bake on bottom rack just until top crust starts to slightly brown. Turn oven up to 375°F and move oven rack to middle position. Finish baking pie on middle rack until top crust is done and golden brown. Remove from oven and let cool about 10 minutes, slice and enjoy!

Steps:

• First set out your 2 pie shells and let them come to room temperature.Then dice your potatoes, celery and onions and set aside.
• Brown meat with the onion and celery, just as you meat is half done add potatoes, continue cooking until meat is done. Drain off any fat add mixed vegetables and Lipton onion soup cook on low to med heat until it begins to boil. Mix well your 1/4 cup of water and cornstarch and add to skillet and stir until thickens and remove from heat . Add your salt and pepper to taste.
• Take your pie shell as directed on the box and roll out. I press pie crust into a 11 3/4 X 7 3/4 baking dish but a 9" pie dish will work great also.
• Pour your in your mixture into the pie crust line dish then top with the 2nd pie shell. If using the oblong dish pull the crust out to sides and corners. Make 3 slit's in the top crust and bake at 375°F until golden brown.

Steps:

• Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
• The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
• The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
• The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
• Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
• Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.

Steps:

• In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.

Steps:

• Heat oven to 425 degrees. Spray 4 (2-cup) ovenproof bowls with cooking spray; place bowls on cookie sheet (line sheet with aluminum foil for easy cleanup).
• Brown beef and onion in a large deep skillet over medium heat until done. When done, drain and return to pan.
• Add in the teaspoons of basil, garlic powder and oregano. Then mix in the potatoes, frozen vegetables, tomatoes, gravy, salt/pepper and Worcestershire.
• Reduce heat to medium-low, cover and simmer until the potatoes are almost tender. Stir often to prevent sticking. (The potatoes will absorb and neutralize some of the spices, so taste-test and add in more salt/pepper as needed).
• Meanwhile, unroll the pie crusts and cut circles slightly larger than the openings on the bowls. Also cut slits in the crust to allow steam to escape.
• When meat mixture is ready, spoon into the individual bowls and top with the little pie crust circles. Brush the pie crusts with the egg whites. If desired, you can then sprinkle extra herb on top. (Parsley/Basil/Italian Seasoning/Oregano - Something green is pretty).
• Bake for 30-35 minutes until crusts are golden brown.
• *If you won't be eating them all at once, simply cover the meat mixture and put in the refrigerator. Then when you are ready, put the pie crust on the bowl, brush with the egg white and bake until it is heated through and the crust is brown. Perfect to make on a Sunday and eat during the week!
• *To make one large pie, spoon the mixture into a 2 quart casserole dish. Cover with the uncut pie crust. Bake at 425 degrees for 30-35 minutes until golden brown.

Steps:

• Heat oven to 450°F In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Reduce heat to medium. Add onion; cook 5 to 8 minutes, stirring occasionally, until onion is tender. Stir in ketchup, pickle and pepper. Cook 2 to 3 minutes or until thoroughly heated. Spoon mixture into ungreased 9-inch pie pan. Sprinkle with cheese.
• Remove pie crust from pouch; place flat over hot beef mixture. Seal and flute edge; cut slits in several places in crust.
• Bake 13 to 20 minutes or until crust is golden brown and filling is bubbly. After 8 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Steps:

• In a bowl, combine the first six ingredients; mix well and set aside. In another bowl, toss baking mix and milk until a soft dough forms. On a floured surface, roll out the dough to fit a 9-in. pie plate. Line ungreased pie plate with pastry. Fill with meat mixture; trim and flute edges. Bake at 375° for 15 minutes or until crust is golden brown.