Pot pies have been a beloved comfort food for centuries, with a rich history that dates back to ancient civilizations. The concept of a pot pie, or a savory filling encased in a crust and baked, can be traced back to the ancient Egyptians, who filled their crusts with honey and fruit. In medieval Europe, pot pies were filled with meat and vegetables and were a staple for peasants and royalty alike.
The modern pot pie, as we know it today, can be traced back to the 17th century in England. At this time, pot pies were made with a variety of fillings, including meat, vegetables, and fruit. The crust was often made with a mixture of flour, water, and fat, and was used to both enclose the filling and serve as a dish to hold the pie.
Pot pies became popular in the United States in the 19th century, when they were often served as a main course at Sunday dinners. At this time, pot pies were typically made with chicken or beef, and the crust was made with lard or butter. The pies were baked in large, deep dishes and were often served with gravy or sauce on top.
In the 20th century, the introduction of canned vegetables and frozen foods revolutionized the pot pie industry. Frozen pot pies, filled with a variety of meats and vegetables, became a quick and easy meal for busy families. Today, pot pies are still a popular comfort food, and can be found in a variety of flavors and styles, including vegetarian and gluten-free options.
In recent years, there has been a trend towards artisanal pot pies, with bakers and chefs using high-quality ingredients and creative flavor combinations. Some popular variations on the traditional pot pie include seafood pot pies, made with lobster or shrimp, and sweet pot pies, filled with fruit and topped with a pastry crust.
Despite their long history and evolution over time, pot pies remain a beloved comfort food for people all over the world. Whether filled with savory meats and vegetables or sweet fruit, there is something undeniably satisfying about a warm and flaky pot pie on a cold day!
The most unique and delicious savory dinner pies!
The Chili Pot Pie Recipe
Pre Heat Oven to 350
Ingredients
Premade corn batter – (I used a box Krusteaz HONEY CORNBREAD & MUFFIN Mix which makes 12 muffins/servings, but any type will do.)
Pie shell – any store-bought deep dish frozen shell will work
2 cups of mini potatoes – cooked and chopped up into bite sized pieces. You can microwave them or roast them in the oven with some olive oil and sea salt as I did.
Pre-mix 2 tablespoons of sour cream and 2 tablespoons of cream cheese with
2 tablespoons of chili seasoning of your choice.
½ cup of dark kidney beans
1 lb of cooked lean chop meat
¼ cup of scallions (optional)
1 cup of frozen roasted corn
1 1/2 cups of shredded cheddar cheese
How to Assemble
Pre-bake the pie shell for 5 minutes
Once it is out of the oven and all your ingredients are assembled, begin to add them to the pie.
If you are using the scallions, add them to the cornbread batter. Spread 1/3 of the cornbread mixture on the bottom of the pie shell. Then add the other ingredients one at a time, reserving 1/2 the cheese for the top layer. You can simply spoon the cream cheese/sour cream mixture in small mounds over the chop meat. It will all blend together while it is cooking in the oven.
Once the pie crust is filled, top it with the rest of the cornbread batter and sprinkle the remaining cheese on top.
Put the filled pie shell on a cookie sheet and bake for 35-40 minutes. Check the pot pie at 25 minutes, and if the crust has become too golden, remove it from the over and cover just the crust with some tin foil.
Finish cooking and remove from the oven. Let it sit for 15 minutes before you cut into it. This will allow all the ingredients to settle and gel.
Ingredients for 14 Mini Pies
2 cups of small cooked potatoes cut into small pieces
4 cups of beef stock
1 pound cooked beef chuck or round, cut into ½-inch cubes (I used
pre-cooked Trader Joe's brand sirloin steak)
1 large onion, diced
10 chopped up pitted olives (I used Kalamata olives)
1-2 tablespoons aji panca paste, 1 teaspoon ground cumin and 1teaspoon of dried oregano
2 tablespoons of flour blended with 1/4 cup of water
1 (1/4-ounce) package unflavored gelatin mixed with 1/2 cup water and 2 tablespoons of sugar
2 packages of Pillsbury Mini Pie Shells (Each package will make
7 mini pies)
How to Assemble
Combine the first 6 ingredients into a soup pot and bring it to a boil. Reduce the heat to allow it to simmer.
Add the flour and water mixture to the pot and stir. Let the stew cook at a simmer for 10-15 minutes. remove from the heat and add the gelatin mixture.
Let it cool down and put it into the refrigerator for at least 3 hours.
Approximately 20 minutes before you are ready to cook, take the pie shells out of the refrigerator to allow them to warm up. If you are using cupcake tins, heat the oven to 350.
I recommend a CUCINA PRO mini pie cooker or a similar brand, like Master Chef!
Place the pie discs into the mini pie maker.
Add 1 tablespoon of filling to each (don't over fill them) and cover the pies with another disc. Close the cover.
Cook the pies for 12-15 minutes or until golden brown.
The BBQ Pork Pot Pie
Pre Heat Oven to 350
Ingredients for one pot pie
1.5 cups of shredded pork marinated in BBQ sauce. (I put 1 lb. of pork chops in the slow cooker with 1 cup of BBQ sauce, some brown sugar and 1/2 of chopped onion. I also added 2 cloves of finely chopped garlic. I cooked it for 5 hours on low and shredded it.) You can go easy and buy some pulled BBQ pork!
1 pie shell
4-5 tablespoons of peach preserves
1/2 cup of shredded cheddar chees of your choice.
1 large sweet potato, sliced and roasted. (Slice up the potato and put the slices on a baking sheet lined with parchment paper. drizzle with a little olive oil and sprinkle with some salt and pepper. Cook for 15 minutes in a 375 degree oven). You can also go easy and buy some pre-cooked frozen sweet potatoes!
1/2 cup of frozen corn kernels. I used Trader Joe's corn ribs but regular corn is fine as well.
1/2 cup of your favorite crispy onions.
How to Assemble
Partially pre-bake the pie shell.
First add the shredded BBQ pork - spreading in across the bottom of the shell.
Dot it with 4-5 tablespoons of peach preserves.
Add the corn next, and cover it with shredded cheddar cheese.
Cover the pie with the sweet potatoes and put the crispy onions on top.
Bake it in a 350 degree oven for 20-25 minutes.
Mini Chicken Pot Pies
with Cranberry Sauce
These are made in the mini pie maker. I recommend a CUCINA PRO mini pie cooker or a similar brand, like Master Chef!
Ingredients for 14 Mini Pies
2 Cups of cut up or shredded chicken
3/4 - 1 cup of chicken gravy
An assortment of your favorite frozen or fresh veggies. (I used frozen corn, peas and carrots. No need to cook them -- just defrost a little)
2 packages of Pillsbury Mini Pie Shells (Each package will make
7 mini pies)
1 cup of bagged/boxed seasoned stuffing cubes
A container or can of your favorite cranberry sauce.
How to Assemble
Approximately 20 minutes before you are ready to cook, take the pie shells out of the refrigerator to allow them to warm up. If you are using cupcake tins, heat the oven to 350.
I recommend a CUCINA PRO mini pie cooker or a similar brand, like Master Chef!
Place the pie discs into the mini pie maker.
Add all the ingredients to each of the mini pies, except the cranberry sauce, which will go on top once the pies are cooked. Do not overfill them.
Place a dough disc on top of each pie and close the cover.
Cook the pies for 12-15 minutes or until golden brown.
