So warm and savory, a pot pie is the perfect cold weather comfort food, not to mention a great way to use up leftovers.
Besides being fun to say (pot pie, pot pie, pot pie), the excitement factor of digging into a pie for dinner simply can’t be beat.
As soon as the weather goes from blistering to blustery, this favorite comfort food really seems to hit the spot. And with all the ingredient possibilities — chicken, beef, turkey, and more — finding a pot pie you like will be as easy as…well, you know.
Quick fix: Use leftover meat and canned or frozen veggies for simple preparation. With more prep time, chop some fresh vegetables and make your own creamy white-sauce filling instead of using canned soup.
Try some of these classic recipes:
Pot pie tips
- If you are using puff pastry, be sure to thaw it out before using.
- Be sure meat is fully cooked before adding it to the filling.
- To make your crust bake up golden brown and shiny use a pastry brush to apply an egg wash (an egg beaten with a tablespoon of water or milk) on the top pot pie crust.
- Cut a slit in the top of the crust so steam can escape.
Pot pie with a twist:
Hold the meat:
Get the recipe for Easy Vegetable Pot Pie.
Pot Pie for One, Please
Kids love it when they get something all to themselves, so try preparing smaller, individual pot pies. These are perfect for those nights when family members are eating dinner at different times.
Note: for these smaller versions, the filling is already cooked, so simply bake until the top is brown and the filling is bubbly.
Did You Know?
- The first frozen pot pie was made in 1951.
- A pot pie used to be made in an actual pot lined with crust, but the crust was never actually eaten — it was just meant to keep the filling from tasting like the iron pot.
- Two of the earliest recipes (in 1839) with the words “pot pie” in them were actually made with fruit — apple and peach.