Comfort Classics: Pot Pie

The first break of a rich, buttery pot pie crust releases the mouth-watering, savory aroma that awakens our tastebuds and tells us our hunger will soon be satisfied with creamy deliciousness. It’s like a warm, creamy sandwich you eat with a spoon.

This TV dinner staple has become an American comfort food classic for a reason. It satisfies all of our longings for a hearty, creamy and delicious meal in one, self-contained dish.

Pot pies can be enjoyed by people of any age, from toddlers to grandparents! The simple ingredients of a classic pot pie recipe are mild in flavor and easy to digest. The filling of a pot pie is easy to customize to suit your favorite flavor combinations.

You can even make little changes to a basic pot pie recipe to meet the tastes of your family members or dinner guests. If you make individual pot pies, add veggies or meats to a basic sauce recipe to suit the tastes and dietary needs of each diner.

Pot pies can accommodate a variety of dining situations. It can be dressed up for Sunday or a holiday dinner or eaten while relaxing in front of the television. Pot pie is easily paired with wine or root beer and can be followed by a simple dessert of fresh berries or a delicious chocolate cake.

Pot pies can be made to fit any cuisine or dietary restriction, from vegetarian to gluten-free. For example, stuff a vegetarian pot pie with beans, veggies, and lentils or to make a gluten-free pot pie, make the pastry with a gluten-free flour blend or create a cornbread topper.

Pot Pie Tips:

The Crust:

The main goal is to have a pot pie crust that is flaky, buttery, and tender. Start by using fat and liquids that have been chilled as you prepare your crust. To give it a rich flavor, use meat broth as the liquid component of your crust.

To ensure that your crust turns out light and delicate, handle it as little as possible and keep it cold. Once you have rolled out your crust, fit it to the pan and sealed in the filling, season it or sprinkle it with grated parmesan, depending on the flavor of your pot pie filling.

Give your pot pie pastry a golden hue by applying a simple egg wash or spreading it with butter before baking. For a quick pot pie crust, use frozen or refrigerated pie crusts or refrigerated or box-mix biscuit dough.

The Filling:

As you prepare the inside of your pot pie, you want to create a filling that is savory, creamy, and satisfying. Pot pie filling is made of three basic components: sauce, protein, and vegetables. It is a great dish to use up leftover vegetables and meat from previous meals. Include less expensive cuts of meat, like chicken thighs, or cooked pinto or black beans in your pot pie filling to stretch your dollar.

Use whatever dairy products you have on hand for the dairy component of your pot pie sauce. Replace the milk called for in your recipe with buttermilk, half-and-half, cream, or sour cream.

Fill your pot pie with your favorite meats, even sausage or carved deli meat. Add richness to your pot pie filling by including dried fruit or chopped nuts or thickening the sauce with unsweetened nut butter.

For a quick pot pie filling, use a rotisserie chicken or cut up pieces of chicken tenders or other prepared meats from the ready-to-eat case at the grocery store. Pre-cook the vegetables for your pot pie filling to cut down on cooking time and give your filling a velvety texture.

Getting Ready:

Make the pot pie crust and filling ahead of time and assemble it when you’re ready to bake your pot pie. You could even pre-roll the crust earlier in the day and store it between layers of waxed paper in the fridge.

Try making your own frozen dinner. Assemble and bake individual pot pies. Wrap them carefully and freeze them in their aluminum pans. Thaw and warm your pot pie when you are ready to eat.

Baking:

For a quick and easy single serving pot pie, use individual-size aluminum foil pans to bake your pot pies. To reuse your aluminum foil pans, remove the pot pie after baking and carefully clean and thoroughly towel-dry your pans. If you don’t have pot pie pans, be creative! Bake your single serving pot pie in an oven-safe mug or ramekin.

Leftovers:

Leftover pot pie filling?

Use it as the base of a soup or stew.

Make an open-faced sandwich by placing a piece of golden, toasted bread in a bowl and ladling over warm pot pie filling. Eat it with a fork and knife.

Leftover pot pie pastry?

Make cheese or cinnamon-sugar crisps. Simply sprinkle rolled out dough with parmesan or shredded cheese or brush with melted butter and sprinkle on cinnamon sugar. Then them bake them off at 400 degrees F, until the pastry is golden brown and fully cooked. Watch your crisps carefully to avoid burning.

Make individual dessert pies. Roll out the pastry to the size of a biscuit and drop a spoonful of prepared pie filling in the center. Fold the pastry over the filling to make a half-moon shape or place another circle of pastry on top. Seal the edges and brush the top of the pie with butter and sprinkle with cinnamon sugar. Place them on a greased sheet pan and bake the pies off at 400 degrees F, until the pastry is golden brown and fully cooked.

Pot Pie Recipes:

Traditional Pie:

Leftover Turkey Pot Pie

Vegetarian Pot Pie

Chicken Pot Pie

KFC Pot Pie

Chicken Pot Pie Nouveau

Beef Pot Pie

Patrick Swayze’s Chicken Pot Pie

Freeform Pot Pie:

English Beef Pot Pie

Phyllo Chicken Pot Pie