Category: pot pie

A Completely Delicious Guide to Popular Types of Pie

Remember that show “I Dream of Jeannie?” Insert the word “pie” in place of Jeannie and that’s my M.O. Fruit pies packed with layers of thinly sliced apples sprinkled with cinnamon and dotted with butter. Cream pies filled with a luscious vanilla puddin…

Remember that show “I Dream of Jeannie?” Insert the word “pie” in place of Jeannie and that’s my M.O. Fruit pies packed with layers of thinly sliced apples sprinkled with cinnamon and dotted with butter. Cream pies filled with a luscious vanilla pudding and topped with a billowy torched meringue. Free-form rustic galettes layered with frangipane and sweet pears. There are so many different types of pies and pie fillings to fall in love with throughout the year.

Certain types of pie, like pecan pie and Key lime pie, are staples decade after decade. However, others have seen a resurgence in popularity. Most recently, home bakers couldn’t get enough of desperation pies (aka depression pies). This type of pie was originally born in the 1930s during the Great Depression; the idea was that bakers could use whatever inexpensive ingredients they had on hand to bake a dessert. Recipes for desperation pies called for eggs, sugar, butter, and flour, but other variations included a vinegar pie, mock apple pie, and a water pie, all of which use the ingredients in their name to make creative imitations of fruit flavors. And if you think you’re reinventing the wheel with a new filling or type of pie crust, think again. “If you think there is a pie that hasn’t been made, just look through an old farm cookbook and you’ll probably find it,” says Emily Elsen, co-founder of Four and Twenty Blackbirds, a pie shop in Brooklyn, New York.

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Loaded Butternut Squash Pot Pie.

[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!] Okay guys. I’m here to tell you that this butternut squash pot pie is […]

The post Loaded Butternut Squash Pot Pie. appeared first on How Sweet Eats.

[This post is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen!]

Okay guys. I’m here to tell you that this butternut squash pot pie is where it’s AT.

If you are in the mood for total comfort food, like you are super pumped that winter is coming and all you can envision is snowflakes and fires and cozy, comforting meals, this is for you. And me.

I mean, it’s for us! You’re going to freak. Because we’re about to break down your new favorite fall recipe.

Today I’m partnering with Swanson to share this incredible butternut squash pot pie recipe with my favorite broth – Swanson Vegetable Broth! Swanson is a staple in my kitchen! And I just love to have the broth on hand because it’s so versatile. It adds so much flavor to everyday meals and, not to mention, makes meal prep easier. 

Ohhh just let me tell you how flavorful the broth makes this pie.

It does double duty!

First, we take our starchy veggies and cook them in the vegetable broth so they soften a bit. This is a trick I learned from my friend Jenna way back in the day, and it’s a key component to a good pot pie recipe. Your veggies get super tender this way, without being overly mushy.

Then! It gets good. Then, we take the veggies and the broth they were cooked in, and stir it into the pot pie base to create the most flavorful filling EVER. Seriously. This Swanson Vegetable Broth is full of goodness and you won’t believe how delish it makes this base taste. It provides excellent flavor without overpowering the pot pie. And that’s key, since it’s packed with veggies!

When I make a pot pie, I always start with a sweet onion. Instead of using celery here, I used shredded brussels sprouts. Along with the butternut squash, golden potatoes, carrots and sage, we have a one-way ticket to flavor town. The Swanson Vegetable Broth pulls the whole dish together. It creates an easy sauce for the filling where all the veg can hang out and party.

Sounds amazing, right?

Now the topping? The crust is straight-up irresistible. Puff pastry is the only thing I use on my pot pies – this should come as no surprise given my serious aversion to pie crust. One of the reasons I love puff pastry is because of the layers. Stick a spoon down in there and hear the crunch – it’s like ASMR for your tastebuds. 

I also love puff pastry for the topping because it’s lighter – which really counts in this otherwise rich dish. It’s flakey and delicious, yes, but it’s also light and airy on top of the saucy filling. Works so perfectly together! 

For this puff pastry crust, brush it with egg wash, then cover it in fresh sage leaves. And a sliiiiightly heavy handed sprinkle of parmesan (which is the only kind, right?).  The sage crisps up in the oven and adds something extra to the crust – like that fresh fall taste that only sage can bring. 

The whole mix of flavors – all the warming, fall vegetables in the silky filling, topped with the crust, is the ultimate comfort food. It’s fantastic.

Oh oh oh and guess what? So you probably know that my annual Thanksgiving leftover post is coming later this week. This would be a fabulous option to add in to your leftover repertoire, because if you’re really feeling it, you could always toss some turkey in with everything else. Winning! Yes I love it so much.

You must let me know once you try it.

Butternut Squash Pot Pie

Loaded Butternut Squash Pot Pie

This butternut squash pot pie is loaded with squash, brussels sprouts, potatoes and carrots, topped with a flaky sage parmesan puff pastru crust!

filling

  • 3 cups cubed butternut squash
  • 1 cup sliced carrots
  • 1 cup chopped gold potatoes
  • 6 cups Swanson Vegetable Broth
  • 8 tablespoons unsalted butter
  • 1 sweet onion, (diced)
  • 1 cup shredded brussels sprouts
  • 3 garlic cloves, (minced)
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons chopped fresh sage
  • ½ cup flour
  • ⅔ cup half and half
  • 3 tablespoons finely grated parmesan cheese
  • ¼ teaspoon fresh ground nutmeg

crust

  • 1 sheet prepared puff pastry
  • 1 egg + 1 teaspoon water, (lightly beaten)
  • 1 bunch of fresh sage leaves
  • 3 tablespoons finely grated parmesan cheese
  1. Preheat the oven to 425 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender. Place a strainer over a large bowl and pour the vegetables into the strainer, catching the broth in the bowl. We will use the broth to stir into the base!
  3. While the veggies are simmering in the broth, heat a large pot over medium heat and add the butter. Stir in the onion, brussels sprouts, garlic, salt and pepper. Stir in the sage. Cook, stirring often, until the onions and brussels soften, about 5 minutes. Stir in the flour to create a roux. Cook, stirring often, for 2 to 3 more minutes, until the flour becomes slightly golden and smells fragrant.
  4. Slowly stream in the Swanson Vegetable Broth, stirring the entire time, so the filling thickens as you stir. Add the vegetables into the pot. Cook, stirring often, for 5 or 6 minutes until the base is thickened. Stir in the half and half, parmesan and nutmeg. Taste the mixture and season it with more salt and pepper if necessary.
  5. Pour the filling into the baking dish. Layer the puff pastry over top. Beat together the egg and water in a bowl, then brush it all over the pastry. Press the sage leaves into the pastry and sprinkle with parmesan. Use a sharp knife to cut slits in the puff pastry so the steam escapes.
  6. Bake the puff pastry for 30 to 35 minutes, or until the pastry is puffed and golden and the filling is bubbly underneath. Let cool slightly before serving!

Just want to dive on in.

The post Loaded Butternut Squash Pot Pie. appeared first on How Sweet Eats.

Easy Chickpea Pot Pie

It is ridiculously embarrassing for me to admit this, but one of my favorite childhood meals was chicken pot pie. From a box. In my defense, I think I was more into the idea of the pot pie rather than the pot pie itself. I loved that I got a whole pie …

It is ridiculously embarrassing for me to admit this, but one of my favorite childhood meals was chicken pot pie. From a box. In my defense, I think I was more into the idea of the pot pie rather than the pot pie itself. I loved that I got a whole pie (!!) to myself, I loved that it was super creamy in a so-bad-it’s-good kind of way, and I loved how all that sauce soaked itself into the buttery crust so that it was both crisp and soggy all at the same time. It was a fairly short-lived love affair, however, as my mom eventually realized that one pie contained five days’ worth of sodium and enough calories to fuel us through three marathons, and immediately removed all traces of them from our freezer. I haven’t had one of those in years, and while I can’t say that I really miss them, pot pie will always have a special place in my heart. One of my favorite challenges as a vegetarian is figuring out how to remake some of my favorite childhood comfort foods without the meat and with a major veggie overhaul. An added bonus is that I often feel […]