Special of the Day: Plenty of Pot Pies

05 Mar Special of the Day: Plenty of Pot Pies

Steakalicious Pot Pie

Steakalicious Pot Pie

The bright side of never-ending winter around here is the natural extension of comfort food season. Right? Something homemade and hot out of the oven has a way of chasing the chill away, and what better way to package it than in a pot pie you can prep in advance?

Start by sautéing or searing the staple ingredients, then tuck into your favorite creative “crust”. Step out of the box and use an eggroll wrapper for a stir fry pot pie, puff pastry sheets for steak pot pies or pesto cream cheese-stuffed phyllo for a savory satisfying roasted vegetable ramekin. There’s something for everyone in this week’s Special of the Day: Plenty of Pot Pies!

Assemble ahead and rest easy knowing dinner is practically done. All that’s left to do later is to pull the pot pies from the fridge, pop in the oven, and dinner is on in no time flat.

Sending you a collection of cozy comfort food in this week’s Special of the Day: Plenty of Pot Pies and recipes for Chicken Stir Fry Pot Pies, Steakalicious Pot Pies and Roasted Vegetable Pot Pies. Happy cooking!

Recipes and Food photography by Sydne George.

Chicken Stir Fry Pot Pie

Chicken Stir Fry Pot Pie

Chicken Stir Fry Pot Pies

Recipe by Sydne George

(makes 4)

3 tbsp. plum sauce (Asian food aisle)

2 tbsp. rice vinegar

2 boneless skinless chicken breasts, cut in bite sized pieces

2 tbsp. sesame oil

3 green onions, thinly sliced

¾ cup sugar snap peas, cut in bite-sized pieces

½ cup red pepper, chopped

4 egg roll wrappers (produce department)

1 tbsp. toasted sesame seeds

In a medium bowl, whisk plum sauce and rice vinegar together until smooth. Toss chicken in marinade to coat. Transfer chicken and marinade to glass bowl, cover and refrigerate until ready to cook.

Preheat oven to 375 degrees.

Heat wok or stir fry pan over medium high heat. Add sesame oil. When oil is hot, remove chicken from marinade with slotted spoon and transfer to pan. Stir fry until chicken is almost cooked through. Add vegetables and stir fry briefly.

Brush large ramekins with sesame oil to coat bottom and sides.

Place one egg roll wrapper into four separate ramekins, pressing down to make room in pot pie for filling. Fill ramekins with chicken stir fry, dividing equally among the four ramekins.

Fold egg roll wrapper corners inward to partially cover filling.

Brush wrapper edges with water and sprinkle with toasted sesame seeds.

Bake in preheated oven about 15 minutes until egg roll wrapper edges are crisp and golden brown.

Remove from oven and serve hot with additional plum sauce, if desired.


Steakalicious Pot Pie

Steakalicious Pot Pie

Steakalicious Pot Pies

Recipe by Sydne George

(makes 4)

1/2 cup butter, divided

1 pound tenderloin steak, sliced into thin bite-sized pieces

1/8 tsp. kosher salt

1/8 tsp. freshly ground pepper

1 small sweet onion, sliced into thin rings

1 tsp. fresh thyme leaves, minced

1 sheet puff pastry, thawed

¼ cup parmesan cheese, grated

1 cup small white mushrooms, quartered

1 egg beaten with 1 tsp. water for egg wash

Preheat oven to 375 degrees

Heat a medium-sized sauté pan over medium high heat. Add 2 tbsp. butter and allow to melt. Add steak slices, cooking just until seared, but still pink in the center. Do not overcook. Remove steak from pan and set aside. Wipe out pan. Add 2 tbsp. butter and return to heat. When melted, add mushrooms and sauté briefly. Remove from pan and set aside. Wipe out pan, add ¼ cup butter and return to heat. Allow to melt. When melted, add onions. Sauté until softened. Continue cooking onions, stirring occasionally until lightly browned. Remove from heat and set aside.

Butter four large baking ramekins. Unfold one sheet of thawed puff pastry on lightly floured board. Sprinkle parmesan cheese evenly over puff pastry. Roll over cheese with rolling pin on puff pastry, pressing cheese into pastry and rolling pastry to a 12 x 12 inch rectangle. Cut pastry in four equal sections. Drape pastry over buttered ramekins, pressing the pastry down to fit and make room for filling. Top pastry with steak, dividing equally. Top steak with sautéed mushrooms and onions. Crimp pastry around ramekins and brush with egg wash.

Bake in preheated oven for about 15 minutes, until pastry is golden brown and flaky. Enjoy!

Roasted Vegetable Pot Pie

Roasted Vegetable Pot Pie

Roasted Vegetable Pot Pies

Recipe by Sydne George

(makes 4)

3 tbsp. olive oil

1 bunch asparagus, trimmed

2 cups baby carrots

1 medium tomato, thinly sliced

2 cups broccoli, trimmed

1 clove garlic, minced

1 package from a 16-ounce box phyllo dough (sheets), thawed

8 ounces cream cheese

3 tbsp. prepared pesto

2 tbsp. melted butter

Preheat oven to 375 degrees.

Brush a rimmed baking sheet with olive oil.

Arrange vegetables in a single layer on baking sheet, top with minced garlic and drizzle with olive oil.

Roast in preheated oven for 12-15 minutes, until roasted.

Remove from oven.

Beat cream cheese and pesto in bowl of electric mixer until thoroughly combined.

Unfold phyllo and cut stack in half. Remove four sheets from stack and set aside. Carefully spread 2 sheets with pesto cream cheese and top with remaining 2 sheets. Remove another four sheets and repeat to make two pesto cream cheese stuffed phyllo stacks. Cut prepared stacks of phyllo into four equal sections. Brush four large ramekins with olive oil. Arrange 2 prepared phyllo sections in each ramekin, pressing down to fit in ramekins and making room for filling in center.

Top phyllo sheets with roasted vegetables. Crimp phyllo around edges of ramekins. Brush phyllo dough with melted butter.

Bake in preheated oven for about 12 minutes, until phyllo is golden and crisped. Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

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