Finally a one pot potpie! Lists basic Ingredients that you can mix and match per your liking along with healtheir substitutions like a whole wheat & olive oil crust!

Make It Yours: Make & Bake One-Skillet Potpie

More and more I’m not really a “recipe girl”. I like to use recipes as a guideline, and then substitute my favorite ingredients and flavors to make a recipe my own. Typically it’s hard to find just “one” recipe I like. I tend to find several with different pieces and parts that sound good, and throw them together to make one awesome meal. So, in an effort to keep my options open, but still stick to the basics, I’m going to be breaking down recipes to their basic measurements. You fill in your favorite meats, sauces, and veggies to truly make it your own!  At our house we definitely aim to use the healthiest ingredients, but sometimes it just comes down to what is on hand!

Now, get in there and own that potpie!

Everyone loves a potpie (unless you don’t like pie and if that is the case there is just something wrong with you!)! The thing I love about potpies is that they are so versatile. From the crust to the meat and vegetables you can mix and match or pull out leftovers in your fridge.

BASIC INGREDIENTS:
** Keep in mind I’m providing the quantities you’ll need of each ingredient, but feel free to substitute meats, seasonings, vegetables, sauce and crust to taste.

  • Meat: 1 lb; chicken, stew meat, or hamburger.
  • Seasoning: 1 teaspoon; Parsley, tarragon, salt, pepper, celery seed or celery salt, and cayenne pepper (if you like a kick!).
  • Vegetables: 2 cups (1 cup each) of vegetables; typically we like a combo of peas and carrots, but you can also use corn, asparagus, green beans, etc.
  • Creamy Sauce: Typically 1/2 cup; of skim milk, whole milk, or even coconut milk + 1 cup of broth; chicken, beef, or vegetable + 2 tablespoons; of flour for thickness.
  • Cheese: 1/2 cup; low-fat cheddar, but substituting some other sharp cheese like Munster or even swiss maybe fun to try?
  • Crust: 1) Make a basic pie crust the old fashioned way with butter and flour, 2) Substitute regular flour with whole wheat and butter with olive oil (delish!), or 3) purchase a pie crust from the store and have it ready to go!
  • Additional: 1/2 cup; onion finely chopped.

HOW TO:

  1. Make/Prepare pie crust so it is ready to go. Look for a variety of pie crust recipe links in the ingredients list above or you can probably find a good one in any standard cookbook you’ve got laying around. (If I am making the pie crust from scratch I like to make two at a time so that I can freeze one, and have it ready to go the next time I want to make a potpie. Saves a TON of time and cleanup!)
  2. Pre-heat oven to 375. If you are not using a oven save skillet you’ll just have to use a pan to cook the meat as well as grease a 9″ pie pan.
  3. Heat up the skillet with a dab of olive oil. Cook the onions until clear, add in the meat, and cook thoroughly through. Remember you are going to bake the meat as well so if things are slightly pink the meat will finish up nicely in the baking process.
  4. Step 3: Add harder vegetables (like carrots) and cook for 5 minutes, until softened (if you can stick them with a fork or toothpick they are done!).
  5. Add flour, whisk in for about 30 seconds, and then pour in milk and broth. Let simmer until the creamy sauce thickens, about 5 minutes.
  6. Whisk in cheese, additional seasonings (to taste), and other softer vegetables like peas or asparagus.  Stir until the cheese is melted.
  7. If baking in a SKILLET: Center the pie crust over the filling and tuck the extra parts draping over the side in. I typically use a spoon to help me get down in there since the ingredients will be hot! If baking in a PIE PLATE: Pour filling into prepared pie plate. Center the pie crust over the filling and tuck the extra parts draping over the side in.
  8. Bake at 350 for 25-35 minutes, or until a toothpick inserted into the crust comes out dry. (I like to use the baking time to cleanup so that by the time you are ready to sit down cleanup is practically done!)

Here are some yummy references of potpies I used to come up with my own version.

Let us know what you think about this new little series and ways that we can help clarify things? I’m always open to trying different ingredients or suggestions to make prep for a homemade meal easier and faster.

Now get in there and make yourself a homemade potpie. You can do it!

From The Farm

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About meg:

I like curly lines, and the simple joys of life. Good coffee and the perfect souffle.

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