Piecrusts: Not just for desserts

photo by bonvoyagetohappy

When my favorite frozen potpies were recalled, I decided it was time to let go of this guilty pleasure. Granted, they are inexpensive, but they’re not the healthiest choice or very hearty. It was one of the few foods that I hadn’t converted from convenience to homemade. I considered that a frozen potpie was something that only I ate in my household. Everyone in my family turns their noses at even the mention of eating one.

I decided that if I made a larger, 9-inch version or several mini-pies in ramekins, everyone would eat it. I have a trusty piecrust recipe, but in a pinch, I could buy premade crusts, too. It didn’t take much more convincing for me to get busy trying different recipes to see which would become our new family favorites.

If you’re looking for ways to jazz up your menu plan or put a new spin on some old-time favorite meals, such as stew, soup or chili, give homemade potpies a try. They’re a great way to use up leftovers, too.

Below are some delicious recipes to start you off.

Homemade Piecrust

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening, chilled
1/4 butter, chilled
2 to 4 tablespoons ice water

Cook’s note: Double the recipe for a top and a bottom crust. You can substitute all shortening (try butter-flavored shortening) or all butter. Brush an egg wash on piecrust by combining 1 egg whisked with 1 tablespoon water.

Combine the flour and salt in a medium-size bowl. Use a pastry blender to cut in shortening and butter until the mixture resembles cornmeal. Add 2 to 4 tablespoons ice water, a tablespoon at a time, and toss with fork until dough is formed.

Form dough into a ball. Don’t overhandle the dough. Wrap and chill in refrigerator for an hour before rolling.

Roll out dough on lightly floured surface and place in a pie plate.

Chicken-Potpie Filling

1/4 cup onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup potatoes, peeled and diced
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half or milk
salt and pepper to taste
3 to 4 cups chopped cooked chicken
1/2 cup peas

Cook’s notes: Add your favorite herbs and spices such as parsley and thyme. If you make homemade chicken soup from a whole chicken, you can make your own stock and use that instead of canned chicken broth.

Preheat oven to 375 F. Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sauteed vegetables, and stir to combine. Combine broth and half-and-half, and add to vegetable mixture.

Cook over medium heat, stirring constantly until thickened. Stir in salt and pepper, and add chicken and peas. Pour into bottom pie shell, add top crust and cut slits for ventilation. Bake for 50 minutes or until crust is golden brown.
Serves 6.

Posted by Sara Noel on December 26 2007. Filed under Frugal Cooking, Home & family.
Sara Noel owns Frugal Village, LLC and is a nationally syndicated columnist with Universal Uclick. Bio, Follow me on Twitter, Join us on Facebook