Easy Dinty Moore Pot Pie Recipes

BEEF POT PIES

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

EASY DINTY MOORE POT PIE

Steps:

• Pre-bake one crust @ 350 degrees for 8-10 minute Remember to poke holes in the dough with a fork a few times to prevent bubbles.
• Remove from oven, sprinkle 1/2 cup Mozzarella cheese in bottom of crust.
• Pour the can of Stew over the cheese and spread evenly.
• Sprinkle the rest of the cheese on top of the stew.
• Flip the other pie crust over on top of the pie, press edges together and fork some more holes in it for steam. It helps if you remove the crust from the pan when its still well frozen, otherwise it may stick to the pan.
• Bake another 30 minutes or more until the crust is golden brown @375 degrees.
• Enjoy.

EASY BEEF POT PIE

Steps:

• 1. Put the stew in a large bowl ... taking some of the juice out to blend in the corn starch until it is dissolved. Once dissolved, stir into the stew.
• 2. Open the green beans and peas and drain well .. and mix them into the stew.
• 3. Now put the flour and salt in a bowl .... add the solid shortening and cut it into the flour until it resembles a small pea.
• 4. Add the 10 tablespoons of water and blend with a fork until it forms a ball and leaves the sides of the bowl. Divide into 2 balls. Roll one ball out so that it will fit a large deep casserole dish. Bringing the dough up the sides and over the edge slightly.
• 5. Fill the dish with the stew mixture. Spreading out evenly. Roll the 2nd ball out to fit over the top .. Bring the bottom crust over the top and pinch a scalloped edge around the dish. Cut a couple of slits in the middle for steam to escape.
• 6. Brush the crust with an egg wash. Bake in a preheated 375 degree oven for 45 minutes or until the crust is golden brown. Let the dish set for a half hour before serving.

EASY POT PIE WITH PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
• Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
• Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
• Bake in the preheated oven until golden brown, about 35 minutes.