IMPOSSIBLY EASY SEAFOOD PIE
Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
- Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
- Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.
Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg
LUXE FISH PIE
Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h55m
Number Of Ingredients 15
Steps:
- Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
- Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
- To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
- Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
- Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.
Nutrition Facts : Calories 652 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.6 milligram of sodium
ITALIAN POT PIE WITH PARMESAN CHEESE CRUST
This is a Cuisine or Bon Appetit recipe, and it's my favorite pot pie recipe. The parmesan crust is really the key, and it's worth the extra effort. If you're having company over, try this one out. You won't be disappointed. The recipe makes 2 pot pies, and you might want to freeze one pot pie for another day.
Provided by AmyZoe
Categories Savory Pies
Time 1h45m
Yield 2 pot pies, 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Pulse flour, parmesan, and salt in food processor to blend.
- Add butter and pulse until mixture resembles coarse crumbs.
- Sprinkle 5 tablespoons of water over mixture.
- Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
- Gather dough into a disk and cut in half. Shape into 2 disks.
- Wrap disks and refrigerate for 30 minutes.
- Meanwhile, heat a 12" skillet over medium-high heat.
- Add sausage and cook 3 to 5 minutes or until browned.
- Using a slotted spoon, transfer the sausage to a bowl.
- Discard excess drippings.
- Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
- Add onion and cook 3 to 4 minutes or until tender.
- Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
- Add sausage and cool.
- Heat oven to 375.
- Trim stems from chard and coarsely slice leaves and stems.
- Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
- Cover and cook 9 to 10 minutes until the stems are tender.
- Drain in colander and press out excess liquid with a spoon.
- Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
- Divide and sprinkle 2 tablespoons parmesan over tops of filling.
- Roll each pastry disk so it extends 1" behind edge of baking dish.
- Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
- Cut 2 slits in the center of each.
- Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
- If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
- Increase the oven temperature to 375 degrees and bake 45 minutes longer.
- Serve with cooked zucchini.
Nutrition Facts : Calories 317.3, Fat 18.5, SaturatedFat 9.2, Cholesterol 68, Sodium 749, Carbohydrate 17.9, Fiber 1.4, Sugar 2.9, Protein 19.4
SEAFOOD PIE
TASTY..TASTY...TASTY. WHAT CAN I SAY I LOVE SEA FOOD
Provided by FANNIE MCCOY
Categories Savory Pies
Time 45m
Number Of Ingredients 14
Steps:
- 1. BAKE PIE SHELL PARTIALLY AT 400* FOR 5 TO 7 MIN. MELT BUTTER IN A LARGE SKILLET AND SAUTE GREEN PEPPER, GREEN ONIONS, CELERY AND MUSHROOMS.
- 2. ADD CRABMEAT, SHRIMP, 3/4 C. CHEDDAR CHEESE,PARMESAN CHEESE, LEMON JUICE, TABASCO SAUCE, EGG AND MAYONNAISE.STIR WELL TO COMBINE THIS MIXTURE SHOULD BE MOIST BUT NOT RUNNY SO DRAIN OFF EXCESS LIQUID
- 3. SPOON INTO PIE SHELL. BAKE AT 350* FOR ABOUT 20 MIN. ADD REMAINING 1/4 C. CHEDDAR CHEESE. BAKE 10 MIN. LONGER.
- 4. IF FRESH SEAFOOD IS NOT AVAILABLE CAN SEAFOOD CAN BE SUBSTITUED.
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