Archive | April 28, 2014

Freezer meal – Pot Pie

I’m putting this up here so I can pin it.  A good friend e-mailed me the recipe (no clue where she originally got it) and anytime I want to make it I need to mine my e-mail.  I know I could print it but then I would need to mine my kitchen and that is even less organized than gmail.  Given that the whole point of Pinterest is to Pin things you want to reference quickly I am blogging it so I can then  pin it and in the future reference this copy.

This is a pot-pie that I actually like.  It is hearty, easy, and NOT sloppy.  We have varied the protein and also made this kosher by removing the meat and adding a second type of bean.  For our family it is easily 2 meals for each pie so that equals 4 meals.  I’m making this for our freezer meal exchange since it is such an easy recipe to scale up.  I’m not posting the actual original recipe but I’m posting what  I do for two reasons; 1. it is easier to just make the recipe rather than remember what I do different.  2. Since I changed a few things I feel better about publishing it.

Without further adu

Beans in the pot, pie crusts in the boxes, and my cuman is being stolen….

Southwestern Pie

prep time 15 min
total time 1 hr 10 min
ingredients 15
servings 6 per pie, yield; 2 pies

Ingredients

2 boxes Pillsbury® refrigerated pie crusts, softened as directed on box

9oz chicken – boiled or baked and then shredded (I have also used pork)
1/2cup uncooked instant brown rice
15 oz/ 1 can black beans, drained, rinsed – I use dried beans to cut the sodium –  **note dried beans are apx 2x heavier when cooked
11 oz/1 can whole kernel corn – I use frozen to avoid the sodium
1can (2 1/4 oz) sliced ripe olives, drained <- I consider this completely optional and leave it out
1teaspoon ground cumin
1/2teaspoon salt **salt meat to taste, original recipe called for pre prepared and mexican ‘flavored’ chicken (yuck!)
1/2teaspoon pepper
1cup sour cream
1cup  salsa
2cups shredded colby-Monterey Jack cheese blend (8 oz)
1egg, beaten
1to 2 teaspoons chopped fresh parsley <- also optional in my opinion

Steps

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.

 

taste as you cook…

before the lids went on

3 Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.