So warm and savory, a pot pie is the perfect answer to your child’s cold cheeks and nose–not to mention empty stomach!
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.
Warm up the Kids–it’s Cold Outside!
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 your child will like will be as easy as…well, you know.
Quick fix: Use leftover meat and canned or frozen veggies for simple preparation.
Time to spare: With more prep time, chop some fresh vegetables and make your own creamy filling (recipe below) instead of using canned soup.
Try some of these classic recipes:
Hold the meat:
- Tomato Pie I
- Easy Vegetable Pot Pie
- Veggie Pot Pie
- Black Bean Pie
- Mushroom Pie
- Crust for Veggie Pot Pie
- Portobello Pot Pie
With a twist:
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.
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.
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.