SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
MEXICAN POT PIE
This is a take off of Linda'sBusyKitchen recipe, which is awesome! I didn't have chicken and we like to add to it anyway, so I figured I would post it here.
Provided by newmama
Categories One Dish Meal
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- brown turkey and drain.
- spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
- mix jiffy mix with egg, milk, sour cream, cumin and garlic.
- spread over turkey mixture
- bake at 400 for 25-30 minutes.
NEW MEXICO POT ROAST
While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter.
Provided by Johnney
Categories One Dish Meal
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse meat and pat dry with paper towel.
- Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
- Shake Meat in the bag and coat well.
- Melt Butter in a Dutch Oven or oven-proof dish.
- Remove the meat from the bag.
- (Duh! Sorry Ya' never know!).
- Sear Roast on all sides over high heat.
- Remove from heat.
- Add water, wine, green chile, garlic, bay leaves, and red chile powder.
- Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
- Remove bay leaves before serving.
MEXICAN-INSPIRED CHICKEN POT PIE
When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.
Provided by shannon
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
- Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
- Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 22.3 g, Fiber 2 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 745.9 mg, Sugar 4.9 g
NEW MEXICOSTYLE POT ROAST
Provided by Victoria Granof
Categories Beer Beef Roast Dinner Squash Sweet Potato/Yam Fall Hominy/Cornmeal/Masa Cookie Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1 Preheat oven to 450°F.
- 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
- 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
- 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
- 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
- 6 Carve the meat across the grain; serve it all drizzled with sauce.
SKILLET VEGETABLE POTPIE
Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.
Provided by Hetty McKinnon
Categories dinner, weeknight, pies and tarts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
- Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
- On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
- Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.
More about "new mexico pot pie recipes"
GREEN CHILE CHICKEN POT PIE - NEW MEXICAN FOODIE
From newmexicanfoodie.com
3.7/5 (10)Category Main CourseCuisine AmericanTotal Time 3 hrs
- Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, another 10-12 pulses.
- Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a square and wrap tightly with plastic. Refrigerate for at least 2 hours, and up to 24 hours.
- Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
- Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Add veggies to the bowl of chicken.
MEXICAN POT PIE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
5/5 (4)Calories 644 per servingCategory Dinner
10 BEST MEXICAN MEAT PIES RECIPES | YUMMLY
From yummly.com
MARSALA MUSHROOM BEEF POT PIE - BIG BEAR'S WIFE
From bigbearswife.com
SEAFOOD POT PIES - TASTE OF THE SOUTH MAGAZINE
From tasteofthesouthmagazine.com
THESE ARE OUR BEST NEW MEXICO RECIPES | TASTE OF HOME
From tasteofhome.com
NEW MEXICO FRITO PIE - AN INSPIRED COOK
From aninspiredcook.com
THIS TINY NEW MEXICO TOWN IS ALL ABOUT PIE | MYRECIPES
From myrecipes.com
Estimated Reading Time 3 mins
POT PIE RECIPES : FOOD NETWORK - FOOD NEWS
From foodnewsnews.com
THE ORIGINAL FRITO PIE - BOULDER LOCAVORE®
From boulderlocavore.com
10 CAN’T MISS NEW MEXICO PIE SHOPS - STATE EMPLOYEES CREDIT UNION
From stateecu.com
THE TASTE OF CLAY: MICACEOUS POTS OF NORTHERN NEW MEXICO
From ediblecommunities.com
RECIPES – #1 RANKED NEW MEXICO SALSA & CHILE POWDER | MADE IN …
From madeinnewmexico.com
21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE - FOOD COM
From foodnetwork.com
NEW MEXICAN RECIPES - NEW MEXICAN FOODIE
From newmexicanfoodie.com
BLACK FOLKS SOUTHERN SOUL FOOD CHICKEN POT PIE RECIPE
From thesoulfoodpot.com
NEW MEXICO HATCH GREEN CHILE CHICKEN POT PIE
From iamnm.com
16 OF THE MOST FAMOUS DISHES IN NEW MEXICO YOU MUST TRY
From onlyinyourstate.com
BEST WESTERN FOOD RECIPES: NEW MEXICO POT PIE
From westernfoodrecipesbook.blogspot.com
NEW MEXICO POT PIE - CHAMPSDIET.COM
From champsdiet.com
FOOD PARADISE (SEASON 10) - WIKIPEDIA
From en.wikipedia.org
NACHO POT PIE MEXICAN DINNER - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
SHEPHERD’S PIE . . . NEW MEXICO STYLE | AN INSPIRED COOK
From aninspiredcook.com
20 WAYS TO MAKE POT PIE | ALLRECIPES
From allrecipes.com
CHICKEN POT PIE DELIVERY IN SANTA FE - UBER EATS
From ubereats.com
LAS GOLONDRINAS PIE COMPANY: ONE OF NEW MEXICO'S BEST
From onlyinyourstate.com
FOOD NETWORK PIZZA POT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETARIAN POT PIE – A COMFORT FOOD CLASSIC FILLED WITH VEGGIES
From sarasveggiekitchen.com
COLE COOKS: NEW MEXICO FRITO PIE RECIPE - FUN DIEGO FAMILY
From fundiegofamily.com
POT PIE - NEW ENGLAND TODAY
From newengland.com
CHICKEN AND HATCH GREEN CHILE POT PIE - MADE IN NEW MEXICO
From madeinnewmexico.com
FRITO PIE: A CLASSIC NEW MEXICO COMFORT FOOD | FOOD-AND-DRINK ...
From taosnews.com
MICACEOUS POTTERY: A NORTHERN NEW MEXICO TRADITION
From wanderwithwonder.com
SOUTHWESTERN HATCH GREEN CHILE CHICKEN POT PIE - BUENO FOODS
From buenofoods.com
GREEN CHILE CHICKEN CHEESE ENCHILADA POT PIE… IN CAST IRON
From eatingnewmexico.com
CHICKEN POT PIE FROM FLYING STAR CAFE IN CORRALES NEW MEXICO BEST ...
From pinterest.com
THE BEST CHICKEN POT PIE ON THE PLANET! - TRIPADVISOR
From tripadvisor.com
FAMOUS FOOD FROM NEW MEXICO – STATE OF DINNER
From stateofdinner.com
SPICY SHEPHERD'S PIE, NEW MEXICO STYLE FROM MJ'S KITCHEN
From mjskitchen.com
NEW MEXICO PRUNE PIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
15 TRADITIONAL NEW MEXICAN FOODS YOU MUST TRY (AND …
From passporttoeden.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #savory-pies #main-dish #beef #vegetables #american #southwestern-united-states #one-dish-meal #ground-beef #meat #corn
You'll also love