Gordon's Favorite Recipes: Dinner

Pot Pie

This recipe is a bit more complex than I typically like. But the results are great and it's hard to mess up. The key is to keep organized while you make it. What you will have to do is make a crust, then prepare the insides, finally you will have to prepare a sauce for the insides. Prepare each part in turn then assemble into the final pie.

This recipe is for a vegetable pot pie, but the variations below show how to make chicken or beef pot pie, if that's what you like.

Variations:
For variety, try one or more of the following:

  • Add three slices of Processed American Cheese to the Sauce. Stir until dissolved.
  • Reduce the amount of vegetables and add 1 cup of cubed cooked chicken. Also use Thyme and Rosemary instead of Dill Weed.
  • Reduce the amount of vegetables and add 1 cup of cooked beef chunks. Eliminate the Dill Weed.
  • Use 1 can of condensed Potato, Celery, or Mushroom soup with half a can of water or milk for the sauce.
  • For the Chicken pie, use 1 can of condensed chicken soup and half a can of water or milk for the filling.
  • Instead of a top crust, use prepared baking mix (Bisquick or Pioneer brand) to make a biscuit topping for the pie.
  • Use your own vegetable mix. I have used: Squash, Broccoli, Carrots, Cauliflower, Green Beans, Cooked Red or Pinto beans, etc.

  Pot Pie

Ingredients:
  • Two packages of refrigerated crescent rolls.
  • 1 or 2 large gold potatoes.
  • 1 onion sliced in chunks.
  • 1 package frozen mixed vegetables (thawed) (or mix your own).
  • 1/3 cup flour.
  • 1/3 cup butter or margarin.
  • 1 Cup milk.
  • ¼tsp Dill Weed.
  • dash of salt and pepper.
Directions:
  1. Unroll one package of Crescent rolls. Divide the triangles and rearrange into a circle with the points in the center.
  2. Pinch together and roll out to to a circle about 14" wide. Transfer to a 12" pie plate. Set aside while you prepare the filling.
  3. Peel the potatoes and cut into bite sized cubes. Microwave on high with a ¼cup water for 10 minutes or until tender. Drain and spread into the prepared crust.
  4. Spread the onion slices into the crust.
  5. Microwave the vegetables on high for 5 minutes then spread into the crust.
  6. In a small sauce pan melt the butter. Whisk in the flour until smooth. Slowly add the milk stirring constantly. Cook over high heat string constantly until it begins to boil.
  7. Reduce the heat and simmer 5 minutes, stirring frequently. (optional, add three slices of american cheese and stir until melted.)
  8. Remove from heat and stir in spices. Pour into pie.
  9. Prepare the top crust in the same way you made the bottom crust. Spread over pie. Seal the edges by pinching together. Use a fork to poke several holes in the top crust.
  10. Bake at 350° for 40 minutes or until the crust is well browned.