Best 13 Potato Pot Pie Recipes

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Tantalize your taste buds with the ultimate comfort food – a hearty and delectable potato pot pie. This classic dish combines the irresistible flavors of savory chicken, tender vegetables, and creamy potato topping, all enveloped in a flaky, golden-brown crust. Whether you're a seasoned cook or a novice in the kitchen, our collection of potato pot pie recipes offers something for everyone. From traditional to unique variations, these recipes cater to diverse preferences, dietary restrictions, and skill levels. Dive into a culinary journey that promises warmth, satisfaction, and a taste of homemade goodness.

Let's cook with our recipes!

BEEF POT PIE WITH POTATO BISCUIT CRUST



Beef Pot Pie with Potato Biscuit Crust image

Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
  • Bake uncovered 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 g

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD



Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad image

Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Pot Pie     Sausage     Potato     Bake     Leek     Pea     Spinach     Arugula     Radish

Yield Serves 4

Number Of Ingredients 21

1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
5 tablespoons (or more) olive oil, divided
1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
2 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
2 cups leftover chicken stock or low-sodium chicken broth
2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
4 small new potatoes (about 5 ounces), cut into 1/2" cubes
6 ounces frozen peas, thawed
1 tablespoon chopped dill
1/4 cup fresh lemon juice, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
1 large egg (optional)
5 cups baby spinach (about 4 ounces)
4 cups baby arugula (about 3 ounces)
3 radishes, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup parsley, coarsely chopped
1/4 cup sliced almonds

Steps:

  • Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
  • Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
  • Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
  • Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
  • Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
  • Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
  • Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
  • Divide pot pie among plates and serve salad alongside.

MASHED POTATO TOPPED CHICKEN POT PIE



Mashed Potato Topped Chicken Pot Pie image

Not your average pot pie. Simple to make and good for left overs. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. My version of this is NOT diet. : - )

Provided by jamiewalker198

Categories     Savory Pies

Time 40m

Yield 4 individual cassaroles or mini pie tins, 4 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 tablespoons bacon grease
2 chicken bouillon cubes
2 chicken breasts
1 1/2 cups water
3/4 cup milk
2 cups mashed potatoes
1 egg
2 medium carrots, sliced
1 medium potato, cubed
1 medium onion, diced
1/2 cup green beans (leftovers)
1/2 cup peas (leftovers)
1/2 cup flour (approx)
salt and pepper
season salt

Steps:

  • Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
  • Add onion, cook until soft.
  • Dissolve bullion in 1 1/2 cup water and add to veggies.
  • Add any leftover veggies.
  • Saute cubed chicken, add to veggie/broth mix.
  • Keep mixture on low heat.
  • In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
  • Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
  • Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
  • In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
  • Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
  • Spread mashed potato mixture evenly on top, potatoes can be cold.
  • Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST



Smoked Chicken Pot Pie with Sweet Potato Crust image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

1 pound all-purpose flour
1 tablespoon salt
1 teaspoon pepper
2 sticks butter, cut into pieces and chilled
2 eggs
1 cup milk
2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor)
1 egg mixed with 1 tablespoon water, for egg wash
4 tablespoons unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
4 tablespoons all-purpose flour
4 to 5 cups whole milk, heated
3/4 pound cremini mushrooms, quartered and sauteed until golden brown
2 medium turnips, peeled, cut into medium dice, blanched and drained
2 medium carrots, peeled, cut into matchsticks (about 2-inches long by 1/4-inch thick)
12 frozen pearl onions, blanched and drained
1 cup frozen peas, blanched and drained
1 smoked chicken (about 3 pounds) meat shredded, bones discarded
Salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
  • In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
  • Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
  • Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
  • Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
  • Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

TURKEY POT PIE WITH POTATO BISCUIT CRUST



Turkey Pot Pie with Potato Biscuit Crust image

What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 1/2 cups cubed cooked turkey or chicken
2 cups frozen peas and carrots
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) turkey gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
  • Bake 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 2 g

HALIBUT POT PIE WITH MASHED POTATO CRUST



Halibut Pot Pie With Mashed Potato Crust image

This is from bon appetit magazine. I'm sure you could substitute any firm white fish for the halibut. It's best to warm the mashed potatoes in the microwave and adding more milk if necessary to make them spreadable.

Provided by Ppaperdoll

Categories     Savory Pies

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large fennel bulb, trimmed, halved and thinly sliced cross-wise
1/2 cup sliced shallot
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 1/2 lbs halibut fillets, cut into 1-inch cubes
1 (6 ounce) package Baby Spinach
3 1/2 cups warm mashed potatoes

Steps:

  • Preheat broiler. Melt butter in a large saucepan over medium heat. Add fennel and shallots and cook until they're tender (about 8 minutes).Sprinkle with flour, salt and pepper. Saute 2 minutes.
  • Add broth and bring to a boil, stirring often. Add fish and spinach. Cover, and simmer over medium heat until fish is nearly cooked, about 4 minutes.
  • Transfer fish mixture to an 11x7x2 inch baking dish. Spoon mashed potatoes over, covering fish mixture completely.
  • Place under broiler about 4 minutes, until filling bubbles at edges and potatoes are browned in spots.

Nutrition Facts : Calories 450.2, Fat 9.9, SaturatedFat 4.8, Cholesterol 121.1, Sodium 814.8, Carbohydrate 44.8, Fiber 5.8, Sugar 3, Protein 44.9

CHICKEN AND SWEET POTATO POT PIE



Chicken and Sweet Potato Pot Pie image

Make and share this Chicken and Sweet Potato Pot Pie recipe from Food.com.

Provided by Chris Reynolds

Categories     Pot Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, plus more for ramekins
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb sweet potato, peeled and cut into 1/2-inch pieces
2 -2 1/2 lbs cooked whole chickens
1/4 cup flour
1/2 cup white wine
2 cups low sodium chicken broth
1 cup frozen peas, thawed
1 cup flat leaf parsley, chopped
1 tablespoon fresh tarragon, chopped (optional)
1/8 teaspoon ground nutmeg
1 sheet puff pastry, thawed
1 large egg, beaten

Steps:

  • Heat oven to 375°F Oil four 12 oz ramekins, or use a 9" pie plate.
  • Heat the oil in a large skillet on medium heat. Add the onion, salt and pepper. Cook, covered, stirring occasionally, for 6 minutes. Add the sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
  • Meanwhile, shred chicken discarding bones and skin; set aside.
  • Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.
  • Add the chicken, peas, parsley, tarragon, and nutmeg.
  • Divide the mixture among the prepared ramekins (about 3/4 C each).
  • Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place the pastry on top of the ramekins.
  • Place the pot pies on a rimmed baking sheet (line with foil to catch drips). Brush pastry with beaten egg. Bake until puffed and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 949, Fat 55.7, SaturatedFat 14.2, Cholesterol 153.4, Sodium 707.3, Carbohydrate 68, Fiber 7.3, Sugar 9.1, Protein 38.8

CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST



Chicken-Mushroom Pot Pie with Sweet Potato Crust image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

6 slices bacon
1 medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
1 large red bell pepper, chopped
2 packages (8 oz each) sliced fresh cremini mushrooms
1 teaspoon dried thyme leaves
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 teaspoon salt
3 cups cut-up cooked chicken
2 cups chopped red Swiss chard leaves (stems removed)
1 bag (24 oz) refrigerated mashed sweet potatoes

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
  • Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
  • Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
  • Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

CHICKEN POT PIE WITH POTATO CRUST



Chicken Pot Pie With Potato Crust image

We were craving chicken pot pie one day, and didn't want a traditional crusted pie. So I used a mashed potato topping like I use for Sheppard's or Cottage Pie. I also don't like using cream of ... soups, so I made a milk free version.

Provided by KimnJosh

Categories     Savory Pies

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1/3 cup butter
2/3 cup white whole wheat flour
4 cups chicken stock
5 -6 sprigs fresh thyme
3 cups cooked chicken breasts, diced
1 (8 ounce) package frozen corn
1 cup parsnip, diced
1 cup turnip, diced
1 cup fresh green beans, cut into 1 inch lengths
1 cup diced carrot
10 garlic cloves
2 cups onions, roughly chopped
2 tablespoons canola oil
4 cups diced potatoes
1/2 cup fat free sour cream

Steps:

  • Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
  • Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
  • Steam green beans until just tender, either over boiling potatoes or in microwave.
  • Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
  • Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
  • Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
  • Let stand 5 min before serving.

CHEESY POTATO POT PIE



Cheesy Potato Pot Pie image

This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from foodreference.com, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.

Provided by LizzyGirl09

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 prepared deep dish pie shell, prebaked
5 medium baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 medium onion, chopped
2 green onions, finely chopped
1 garlic clove, minced
1/2 cup corn, fresh or frozen
1/2 cup carrot, chopped or shredded
1/2 cup broccoli, fresh or frozen
1/2 cup chopped green beans, fresh or frozen
1/2 cup mushroom, sliced
2 1/2 cups milk
1/2 cup parmesan-romano cheese mix, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon paprika
2 eggs, divided
1 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a deep, wide sautee pan over medium-low heat.
  • Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  • Stir in the potatoes and enough milk to almost cover the potatoes.
  • Bring to a boil over high heat.
  • Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
  • Partially mash the potatoes with a potato masher in the pan.
  • Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
  • Remove from the heat to cool slightly.
  • Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
  • Stir the egg yolks into the potato mixture.
  • Beat the egg whites with clean dry beaters
  • in a medium bowl until almost-stiff peaks form when the beaters are lifted.
  • Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
  • Bake until puffed and golden, about 20-30 minutes. Let cool before serving.

BEEF POT PIE WITH POTATO BISCUIT CRUST



Beef Pot Pie with Potato Biscuit Crust image

Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
  • Bake uncovered 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 g

SWEET POTATO-TOPPED TURKEY POT PIE RECIPE - (4.3/5)



Sweet Potato-Topped Turkey Pot Pie Recipe - (4.3/5) image

Provided by mirelsonp

Number Of Ingredients 20

Sweet Potato Topping:
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
2 tsp. kosher salt
3 Tbsp. unsalted butter, melted
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper
Turkey Filling:
2 Tbsp. unsalted butter
2 Tbsp. canola oil
1 large yellow onion, diced
3/4 cup diced celery
3/4 cup peeled and diced carrots
1 tsp. kosher salt
3 Tbsp. all-purpose flour
1 1/2 cups homemade chicken or turkey stock or canned low-sodium chicken broth
1/2 cup whipping cream or half-and-half
2 1/2 cups shredded roast turkey or chicken
2 Tbsp. finely chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh sage
1 Tbsp. minced fresh thyme

Steps:

  • 1. For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 teaspoon of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes. 2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 teaspoon salt, and freshly ground black pepper. Set aside. 3. Position rack in center of oven. Preheat oven to 400 degrees F. 4. For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes. 5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat. Spoon into 2 1/2-to-3-quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes. Serve immediately.

POTATO POT PIE



Potato Pot Pie image

This is sheer comfort food. The recipe came from my Irish-German family and I really don't know if its either of those originally, or a combination of both. My Mom and Grandma both changed recipes a lot, using what they had on hand and what they liked.

Provided by Kathie Carr

Categories     Savory Pies

Time 1h20m

Number Of Ingredients 10

5-6 medium potatoes, peeled and sliced thin
1 medium onion, chopped
pastry for 2 crust pie
2 clove garlic, minced
salt and pepper to taste
1 c chopped fresh parsley
1/2 c cream (half and half ok but do not use milk)
1 egg, beaten
OPTIONAL:
1 c chopped fully cooked ham

Steps:

  • 1. Preheat oven to 425 degrees. Line a 10 inch pie plate with pastry. Place 1/4 of potato slices in pastry. If using ham sprinkle 1/4 of ham over potatoes. Mix garlic, salt, pepper, and parsley. Sprinkle 1/4 of this mixture on potatoes. Repeat layers until all these ingredients are used.
  • 2. Top pie with top crust. Seal edges with a fork. Cut slits in top of crust to allow team to escape. Carefully pour cream or half and half through the slit into the pie filling. Brush top of pie with beaten egg yolk. You will not need it all. Bake for 1 hour. You may wish to cover edges of pie with foil to prevent over-browning. Let pie sit for 10 minutes before cutting.

Tips:

  • To save time, use pre-made pie crust or puff pastry sheets.
  • Peel and cut the potatoes into uniform pieces for even cooking.
  • Use a variety of vegetables for a more colorful and flavorful pot pie.
  • Don't overcook the vegetables; they should still have a slight crunch.
  • Season the filling generously with salt and pepper, and add other herbs and spices to taste.
  • If the filling is too thick, add a little milk or broth.
  • Brush the top crust with milk or egg wash before baking for a golden crust.
  • Let the pot pie cool for at least 15 minutes before serving to allow the filling to set.

Conclusion:

Potato pot pie is a classic comfort food that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying pot pie that the whole family will love. So next time you are looking for a hearty and comforting meal, give potato pot pie a try.

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