Harvest Pot Pie Pies Recipes

FALL HARVEST POT PIE SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
• Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
• Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
• Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
• Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
• Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
• Cut out 4 leaf shapes from the excess dough.
• In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
• Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
• Enjoy!

HARVEST POT PIE / PIES

Steps:

• Heat oil over med low heat.
• Add mushrooms, onion, celery, garlic and thyme. Cover.
• Cook 10 minutes stirring occasionally.
• Uncover, increase heat to med and cook 5 minutes more or until mushrooms begin to brown.
• Add wine, simmer two minutes or until liquid evaporates.
• Add squash, potatoes, beans, corn and 5 cups water. Cover and simmer 7 minutes.
• Whisk cornstarch with 1/2 cup liquid from veggies.
• Simmer a minute or until thickened. If making ahead cool and put in refrigerator for up to 2 days.
• Preheat oven to 425F
• Coat 2 baking sheets with cooking spray.
• Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet.
• Cut leaves from scraps.
• Chill tops and leave 15 minutes.
• Adhere leaves to top by brushing on water.
• Bake 15 minutes or until brown and puffy.
• Store cooked tops up to 2 days in air tight container.
• Reheat filling, warm tops if needed.
• Ladle filling into small pie dishes or ramekins.
• Top with crusts and serve.