A SPECTRUM OF POT PIES.Pot pies satisfy hearty appetites the way nothing else can. These streamlined recipes use convenient baking mixes and eliminate rolling out dough. Just pour or pat the crust into place. Frozen, canned and leftover ingredients make preparation even easier. CHICKEN POT PIE A pot pie is a type of baked savory pie with a bottom and top completely surrounded in flakey crusts and baked in its own pie tin. This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flakey pastry, but whose CRUST: 2 tablespoons firm margarine OR butter 1 cup buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. baking mix (such as Bisquick; use Original) 2 tablespoons milk FILLING: 1/4 cup plus 1 tablespoon margarine OR butter 3/4 cup buttermilk baking mix (such as Bisquick) 1/2 teaspoon parsley flakes 1 cup chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" 1 cup frozen vegetable mixture (any style) 1 cup cut-up cooked chicken 1/3 cup milk For Crust, cut margarine into 1 cup baking mix in a small bowl. Stir in milk. Pat dough on bottom and up to rim of a 9-inch pie plate. Bake in preheated 400-degree oven 5 minutes. For Filling, melt 1/4 cup margarine in a 2-quart saucepan. Stir in 1/4 cup baking mix and parsley. Cook, stirring constantly, until bubbly; remove from heat. Stir in chicken broth and vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through. Pour chicken mixture into crust. Stir remaining 1/2 cup baking mix, 1/3 cup milk and remaining 1 tablespoon butter, melted, until smooth. Pour evenly over chicken mixture. Bake in preheated 400-degree oven 25 to 28 minutes or until crust is golden brown. Makes 6 servings. PIZZA POT PIE Canned pizza sauce makes this pot pie quick. Ground turkey helps keep the fat in control. Parmesan in the patted crust provides extra flavor. FILLING: 1 pound turkey sausage 1/2 coarsely chopped onion 1 1/2 cups sliced mushrooms 1 cup coarsely chopped green bell pepper 1 can (14 1/2 ounces) chunky pizza sauce CRUST: 2 cups buttermilk baking mix (such as Bisquick; use Original) 1/4 cup milk 1 egg 2 tablespoons grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan For Filling, cook sausage and onion in a 10-inch skillet until sausage is no longer pink; drain. Stir in mushrooms, bell pepper and pizza sauce. Spoon into an ungreased 3-quart casserole. For Crust, stir all crust ingredients together until a dough forms. Turn onto surface coated with baking mix. Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. 10 times. Pat into a 9-inch circle; cut into 6 wedges. Place wedges on turkey mixture. Bake in preheated 400-degree oven about 30 minutes or until crust is golden brown. Makes 6 servings. TAMALE Tamale (təmä`lē), town (1984 pop. 136,828), capital of the Northern Region, N Ghana. It is a road junction and agricultural trade and education center. POT PIE Canned vegetables reduce preparation time. The easy, pourable crust gets extra kick from green chiles. 1 pound ground beef 1 package (10 ounces) frozen whole kernel corn, thawed and drained 1 can (14 1/2 ounces) diced tomatoes In the simplest definition, diced tomatoes are just that, tomatoes that have been diced. In the United States retail environment, however, the term refers to a relatively recent arrival in the processed tomato market, generally consisting of canned chunks of plum tomatoes in tomato , undrained 1 can (2 1/4 ounces) sliced ripe olives, drained 1 cup plus 2 tablespoons buttermilk baking mix (such as Bisquick) 1 tablespoon chili powder 2 teaspoons ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 1/2 teaspoon salt 1/2 cup cornmeal corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. 1/2 cup milk 2 tablespoons chopped green chiles (optional) 1 egg Cook ground beef in a 10-inch skillet until brown; drain. Stir in corn, tomatoes, olives, 2 tablespoons baking mix, chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat. Stir cornmeal, milk, chiles, egg and remaining 1 cup baking mix until until blended. Pour beef mixture into an ungreased 9-inch square pan. Pour cornmeal mixture over beef mixture. Bake in preheated 400-degree oven about 25 minutes or until crust is light brown. Makes 6 servings. BEEF POT PIE Use ready-cooked deli meat, frozen vegetables Frozen vegatables (also freeze-dried vegetables) are commercially packaged vegetables that are sold in the frozen section of the store, usually packaged in either rectangular boxes or plastic bags. and purchased gravy to save time. Instant mashed potatoes Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing, and drying to yield a packaged convenience food that can be reconstituted in the home in seconds by adding hot water or milk, producing a close approximation of mashed potatoes in the crust are a delicious addition. FILLING: 1 (8-ounce) piece deli roast beef, cubed (about 1 1/2 cups) 1 package (10 ounces) frozen peas and carrots 1/2 cup chopped onion 1 jar (12 ounces) beef gravy POTATO BISCUIT CRUST: 2/3 cup instant mashed potatoes (dry) 2/3 cup hot water 1 1/2 cups buttermilk baking mix (such as Bisquick) 2 to 3 tablespoons milk 1 tablespoon freeze-dried chives chives alliumschoenoprasm. For Filling, heat beef, peas and carrots, onion and gravy in a 3-quart saucepan to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat. For Potato Biscuit Crust, stir potatoes and water in a medium bowl; let stand until water is absorbed. Stir in baking mix, milk and chives until a dough forms. Turn onto surface coated with baking mix. Knead 10 times. Pat into a 11x7-inch rectangle. Fold into thirds. Pour beef mixture into an ungreased 11x7x1 1/2-inch baking dish. Carefully unfold crust onto beef mixture. Bake in preheated 375-degree oven 30 to 35 minutes or until crust is golden brown. Makes 6 servings. HAM, BROCCOLI AND CHEESE POT PIE Cheddar cheese soup makes easy work of this filling. A little mustard in the crust adds zip. 1 package (16 ounces) frozen broccoli cuts, thawed 2 cups cut-up cooked ham 2 cans (10 3/4 ounces EACH) condensed con·dense v. con·densed, con·dens·ing, con·dens·es v.tr. 1. To reduce the volume or compass of. 2. To make more concise; abridge or shorten. 3. Physics a. Cheddar cheese soup 1/4 cup milk 2 cups buttermilk baking mix (such as Bisquick; use Original) 1 cup milk 2 eggs 2 tablespoons prepared mustard Mix broccoli, ham, soup and 1/4 cup milk in an ungreased 13x9x2-inch baking dish. Stir all remaining ingredients until blended. Pour over ham mixture. Bake in preheated 400-degree oven 35 minutes or until crust is golden brown. Makes 6 servings. |
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