Classic Pot Pie Favourites: Easy Recipes for Your Home Kitchen

Pot pies, those delectable pockets of savory goodness encased in flaky pastry, have long held a special place in the hearts and stomachs of food enthusiasts worldwide. Their versatility, adaptability, and ability to evoke feelings of comfort and nostalgia make them a beloved comfort food. Embark on a culinary journey through the top six most popular pot pie flavors with these condensed recipes, tailored for your home kitchen:

1. Chicken Pot Pie: A Classic Comfort

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen mixed vegetables, thawed
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Double-crust pie pastry, store-bought or homemade

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine chicken, vegetables, and onion.
  3. In a separate bowl, whisk together flour, broth, cream, milk, thyme, salt, and pepper.
  4. Pour the wet ingredients over the chicken mixture and stir until well combined.
  5. Transfer the filling to a 9-inch pie plate.
  6. Roll out the bottom pie crust and fit it into the pie plate, crimping the edges decoratively.
  7. Pour the filling into the pie crust.
  8. Roll out the top pie crust and cut slits in the center to allow steam to escape.
  9. Place the top crust over the filling and crimp the edges to seal.
  10. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

2. Beef Pot Pie: A Hearty Delight

Ingredients:

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Double-crust pie pastry, store-bought or homemade

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, cook ground beef over medium heat until browned. Drain off excess fat.
  3. Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
  4. Stir in flour and cook for 1 minute.
  5. Gradually whisk in beef broth and red wine.
  6. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  7. Stir in rosemary, salt, and pepper.
  8. Transfer the filling to a 9-inch pie plate.
  9. Roll out the bottom pie crust and fit it into the pie plate, crimping the edges decoratively.
  10. Pour the filling into the pie crust.
  11. Roll out the top pie crust and cut slits in the center to allow steam to escape.
  12. Place the top crust over the filling and crimp the edges to seal.
  13. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

3. Tourtière: A Québécois Tradition

Ingredients:

  • 1 pound ground pork or a blend of ground pork and beef
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Double-crust pie pastry, store-bought or homemade

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine ground pork or pork-beef blend, onions, celery, savory, salt, and pepper. Mix well.
  3. Roll out the bottom pie crust and fit it into a 9-inch pie plate, crimping the edges decoratively.
  4. Press the meat mixture into the pie crust, ensuring an even distribution.
  5. Roll out the top pie crust and cut slits in the center to allow steam to escape.
  6. Place the top crust over the meat filling and crimp the edges to seal.
  7. Bake for 45-55 minutes, or until the crust is golden brown and the meat filling is cooked through.
  8. Let the tourtière cool slightly before serving.

4. Seafood Pot Pie: A Coastal Culinary Gem

Ingredients:

  • 1 pound cooked and shredded seafood (such as shrimp, crab, or lobster)
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups seafood broth
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Double-crust pie pastry, store-bought or homemade

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the seafood broth, heavy cream, milk, oregano, salt, and pepper.
  6. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  7. Add the cooked and shredded seafood and frozen mixed vegetables, and stir gently to combine.
  8. Transfer the filling to a 9-inch pie plate.
  9. Roll out the bottom pie crust and fit it into the pie plate, crimping the edges decoratively.
  10. Pour the filling into the pie crust.
  11. Roll out the top pie crust and cut slits in the center to allow steam to escape.
  12. Place the top crust over the filling and crimp the edges to seal.
  13. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

5. Butter Chicken Pot Pie: A Culinary Fusion Delight

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Double-crust pie pastry, store-bought or homemade

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth, heavy cream, milk, garam masala, turmeric, ground ginger, salt, and pepper.
  6. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  7. Add the cooked and shredded chicken and frozen mixed vegetables, and stir gently to combine.
  8. Transfer the filling to a 9-inch pie plate.
  9. Roll out the bottom pie crust and fit it into the pie plate, crimping the edges decoratively.
  10. Pour the filling into the pie crust.
  11. Roll out the top pie crust and cut slits in the center to allow steam to escape.
  12. Place the top crust over the filling and crimp the edges to seal.
  13. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

6. Turkey Pot Pie: A Thanksgiving Tradition

Ingredients:

  • 2 cups cooked and shredded turkey
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups turkey broth
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Double-crust pie pastry, store-bought or homemade

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine turkey, vegetables, and onion.
  3. In a separate bowl, whisk together flour, broth, cream, milk, sage, salt, and pepper.
  4. Pour the wet ingredients over the turkey mixture and stir until well combined.
  5. Transfer the filling to a 9-inch pie plate.
  6. Roll out the bottom pie crust and fit it into the pie plate, crimping the edges decoratively.
  7. Pour the filling into the pie crust.
  8. Roll out the top pie crust and cut slits in the center to allow steam to escape.
  9. Place the top crust over the filling and crimp the edges to seal.
  10. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

Embark on a Culinary Journey of Flavorful Pot Pies at Doublemore

Calling all pot pie aficionados and comfort food enthusiasts! Doublemore invites you to embark on a culinary adventure through the world of pot pies, where tantalizing flavors and flaky crusts await your discerning palates. Our chef Drew has mastered the art of crafting pot pies that are not only delectable but also evoke feelings of nostalgia and warmth. Each bite is a delight of flavors, featuring tender fillings encased in golden-brown, flaky pastry that will transport you to a realm of culinary delight.

For a truly unique experience, savor our Tourtière, a Québécois tradition that features a savory blend of ground pork or a pork-beef blend, onions, celery, and a medley of spices, all enveloped in a flaky crust. We look forward to seeing you soon!