Pot Pies

I have fond memories of having TV dinners as a kid...sometimes even in front of the TV!  My favorite was the Swanson chicken pot pie.  Now that I am old and read labels, there is enough sodium in one of those puppies to choke a horse.  The sodium was probably there when I was a kid, but we didn't think about it back then.  I still love pot pies so I am going to use some of the tips found in the borrowed Midwest Living to make my own when the cool winds of fall blow.  You're all welcome to come try them...just phone first!

The article is kind of a make your own so you can improvise with measurements based on the size pan you choose.  Some suggested sizes are:

11x7x2 inch baking dish
8x8x2 inch baking dish
2 quart casserole
6 ramekins or 5 1/4 inch foil pans

Crust

In a medium bow, stir together 1 1/2 C. all purpose flour, and 1/2 tsp. salt.  Using a pastry blender, cut in 1/2 C. butter until the dough pieces are pea size.  Sprinkle 1 tbsp. cold water over part of the mixture, toss with a fork.  Push moistened dough to side of bowl.  Sprinkle an additional 3 to 4 tbsp. cold water over remaining flour mixture, 1 tbsp. at a time, tossing with a fork until all is moistened.  Form dough into one ball for a deep dish pot pie or six balls for individual pot pies.

Possible substitutions:  Instead of using 1 1/2 C. all purpose flour, use 1 C. all purpose flour and 1/2 C. cornmeal or 1/2 C. whole wheat flour.  For a cheese flecked crust, add 1/4 C. finely shredded sharp cheddar cheese after butter is cut into mixture.

You can also use refrigerated pie crusts, just cut them to fit your pan of choice.

Possible fillings:

Chopped onions or leeks
Sliced veggies-->celery, mushrooms, fennel
Chopped peppers
Seasonings
Butter
Salt or garlic salt
Fresh ground pepper
Broth
Dairy--half and half, heavy cream, or whole milk, pick your poison!
Cooked meat, potatoes, and or seafood
Frozen veggies-->peas, baby peas, peas and carrots, mixed veggies, whole kernel corn
Fresh herbs-->parsley, sage, rosemary...not going there!

Assembly

Prepare pastry for top crust.  Choose your baking dish.  Turn baking dish upside down on pastry.  Cut pastry 2 inches beyond top edge of large dish or 1 inch beyond top edge of individual dishes.  Set pastry and dish aside.

Prepare your filling using the ingredients suggested above.  In a large saucepan, cook onion, sliced vegetables, and sweet pepper in hot butter for 4 to 5 minutes or until tender.  Stir in flour, seasoning, salt and pepper.  Add broth and a dairy choice all at once.  Cook and stir until bubbly.  Stir in your meat choice, frozen veggie and herbs.  Pour heated mixture into baking dish.

Immediately place pastry over hot filling in dish.  Using a sharp knife, cut slits in pastry to allow steam to escape, or if you like, cut shapes in pastry before placing over filling.  For a shiny finish, brush pastry with a slightly beaten egg.

Bake the pot pie(s) uncovered in a 400 degree oven for 30 to 35 miniutes for large baking dish or 20 to 25 minutes for single serving dishes or until crust is golden brown.  Let stand for 20 minutes for large dish and 10 minutes for single serving dishes before servng.

Enjoy!