3 Pot Pie Recipes You Need to Make NOW!
When we think of winter, we think of a few things: bitter cold, snow, snowboarding, snow days, hot cocoa, and . . . pot pies. Yeah, it’s hard to beat a dish that has every single food group in it. So, move over pizza, and make way for some baked goodness from our friends at Marcia Selden Catering. They were kind enough to share with us three awesome recipes for Sweet Corn and Lobster Pot Pie w/ Jalapeño Corn Bread Crust, Chicken Pot Pie w/ Stuffing Crust, and Beef Pot Pie w/ Egg Noodle Crust. Winter ain’t gonna suck this year with these creative recipes, plus they suggest getting creative with the recipes by filling up individual puff pastry shells in muffin tins, crepes, baking the filling into pizza dough like a calzone, or even stuffing a baked potato.
Sweet Corn and Lobster Pot Pie with Jalapeno Corn Bread Crust
This savory pot pie is quick to assemble and if you don’t want to make your own cornbread, doctor a box up, we won’t tell!
- 1½ C. chopped leeks, washed well
- ¾ C. chopped fennel
- ¼ lb. unsalted butter
- ½ C. all-purpose flour
- 2½ C. fish stock or clam juice
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbs. Old Bay Seasoning
- 3 Tbs. heavy cream
- ¾ lb. cooked fresh lobster meat
- 1½ C. frozen peas
- 1 C. creamed corn
Preheat oven to 350. Sauté the leeks and fennel with the butter in a large sauté pan on medium heat until the leeks are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, salt, pepper and Old Bay, and simmer for 5 more minutes. Add the heavy cream, and stir to combine.
Cut the lobster meat into bite-sized pieces. Combine the lobster, frozen peas, and creamed corn with the sauce and place in a casserole pan. Spread cornbread over filling, and sprinkle with brown sugar and Old Bay Seasoning before baking pot pie for 20-25 minutes.
Jalapeno Corn Bread:
- 1 C. yellow cornmeal
- 1/2 C. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- Kosher salt
- 2/3 C. buttermilk
- 1 large egg
- ¼ C. minced jalapeno
- 1 Tbs. vegetable oil
- 2 Tbs. brown sugar
- 1 Tbs. Old Bay Seasoning
Combine all dry ingredients in a bowl, then add buttermilk, egg, jalapeno, and oil. Stir until it holds together.
Chicken Pot Pie with Stuffing Crust
This super delish comfort food is a breeze to make if you take a few shortcuts and use precooked chicken and stuffing mix, we like Pepperidge Farm.
- 3 C. shredded cooked chicken
- 2 C. chicken stock
- 8 Tbs. (1 stick) unsalted butter
- 2 C. yellow onions, chopped
- ¾ C. all-purpose flour
- ¼ C. heavy cream
- 2 C. diced carrots
- 2 cups frozen peas
- 1 C. frozen corn
- Kosher salt and pepper
- 2 C. Pepperidge Farm Herbed Stuffing Mix
- 2½ C. chicken stock
- 1 tsp. each, Kosher salt and ground pepper
- ½ stick butter, melted
Preheat the oven to 350 degrees F.
In a small saucepan, melt the butter and sauté the onions over medium-low heat for 10 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, and corn. Mix well and pour into a casserole pan.
Combine stuffing, chicken stock, salt, pepper and butter in a bowl. Spoon over casserole and bake for 25-30 minutes until stuffing is golden brown and crisp.
Beef Pot Pie with Egg Noodle Crust
- 2 lbs. stew beef cut into ½” pieces
- 1 C. flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. smoked paprika
- 2 Tbs. vegetable oil
- 2 C. beef stock
- 1 Tbs. Worcestershire sauce
- 1 clove garlic, peeled and chopped
- 1 bay leaf
- 1 medium onion, finely diced
- 1½ C. carrots, peeled and thinly sliced
- 1 C. celery, chopped
- 1 C. frozen peas
- 2 Tbs. cornstarch
- 3 C. broad egg noodles
- 3 Tbs. butter
- ½ C. grated Parmesan cheese
Preheat oven to 375. Combine flour, salt, pepper and paprika in a ziplock bag. Add 1 C. cubed beef to bag and shake to dredge. In the meantime, heat oil in a large, heavy bottomed pan, and brown small batches of meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaf, onion, carrots and celery.
Cover and simmer for 40 minutes. While stew cooks, boil egg noodles, drain and toss with butter. Remove bay leaf from stew, and in a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and combine into stew. Add frozen peas, and stir to combine. Place stew in a casserole pan, and top with buttered noodles. Sprinkle grated Parmesan cheese, and let bake for 20 minutes.