No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pot pie

Explore 33 recipes, 2 articles, 1 gallery, 16 videos, and more

MORE

Mushroom and Polenta Potpie

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 1/4 cups boiling water
  • 3 tablespoons unsalted butter
  • 1 clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • 10 ounces white-button mushrooms
  • 1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 1/2 cups milk
  • 1 1/2 cups instant polenta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 3 large eggs, separated
expand

Chicken Potpie with Green Beans and Squash

Time:1 hour
Ingredients
  • Puff pastry topping
  • 4 tablespoons butter
  • 1 large onion, finely chopped
  • 4 to 5 medium carrots, sliced diagonally into 1/4-inch-thick pieces (about 1 1/2 cups)
  • 6 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 3/4 teaspoon dried tarragon
  • Coarse salt and ground pepper
  • 1 1/2 pounds green beans, trimmed and broken into 1-inch pieces
  • 1 pound yellow squash, quartered lengthwise, cut crosswise into 1/2-inch pieces
  • 3/4 cup plus 1 tablespoon heavy cream
  • Roasted Chicken
expand

Italian Potpies

Time:35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground beef sirloin, thawed if frozen
  • 2 cups homemade or best-quality store-bought tomato sauce
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup grated Parmesan (1 ounce)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon crushed dried rosemary
  • 4 tablespoons butter, melted
  • 1/2 cup whole milk
expand

Chicken Potpie with Puff Pastry

Ingredients
  • 1/3 pound Puff Pastry (Pate Feuilletee) Puff Pastry (Pate Feuilletee)
  • 5 tablespoons all-purpose flour, plus more for dusting
  • 5 tablespoons unsalted butter
  • 1 large onion, chopped
  • 3 medium potatoes (about 1 pound), peeled and cut into 1-inch pieces
  • 3 medium carrots (about 12 ounces), peeled and cut into 1-inch pieces
  • 12 ounces small cremini mushrooms, stems trimmed
  • 1/3 cup cognac
  • 2 cups Homemade Chicken Stock Homemade Chicken Stock
  • 1 cup milk
  • 5 cups Poached Whole Chicken Poached Whole Chicken, or Roasted Chicken
  • 1 cup shelled green peas
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh thyme, leaves
  • 3 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon water
expand

Chicken and Artichoke-Heart Potpie

Ingredients
  • 3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on
  • 3 tablespoons olive oil
  • 2 1/2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon freshly ground pepper, plus more for sprinkling
  • 1 quart homemade or canned chicken stock
  • 2 chicken bouillon cubes
  • 1/2 pound (2 sticks) unsalted butter
  • 2 1/2 cups coarsely chopped yellow onion (2 medium onions)
  • 1 cup all-purpose flour, plus more for work surface
  • 1/4 cup heavy cream
  • 2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise
  • 1 1/2 cups (about 7 ounces) frozen peas
  • 1 1/2 cups (about 8 ounces) frozen small, whole onions
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • Pie Crust
  • 1 large egg mixed with 1 tablespoon water for egg wash
expand

Chicken Potpies with Puff Pastry

Time:50 mins
Ingredients
  • 1 shallot, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 carrot, peeled and thinly sliced crosswise
  • 1 small parsnip, peeled and sliced into rounds
  • 1 russet potato, peeled and diced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 3 thyme sprigs
  • Coarse salt and freshly ground pepper
  • 5 teaspoons cornstarch whisked with 2 tablespoons water
  • 1/2 cup heavy cream
  • 1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
  • 1 large egg, lightly beaten
expand

Chunky Vegetable Potpie

Ingredients
  • 1/2 butternut squash, peeled and cut into 3/4-inch cubes (about 8 ounces)
  • 1 small head celeriac, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and cut into thick matchsticks
  • 1/2 cup white cauliflower florets
  • 1/2 cup green cauliflower florets
  • 8 ounces brussels sprouts, cleaned and trimmed, sliced lengthwise if large
  • 1 medium beet, peeled and cut into 1/4-inch pieces
  • 1 small turnip, or 2 parsnips, peeled and cut into thick, 1-inch-long matchsticks
  • 1/4 cup olive oil
  • 3/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • 2 medium shallots, peeled and minced
  • 1/2 cup dry white wine
  • 1 1/2 cup Homemade Vegetable Stock
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons plus 2 teaspoons chopped fresh tarragon
  • 3 tablespoons unsalted butter
  • 1/2 cup milk
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 medium zucchini, cut into thick 1-inch-long matchsticks
expand

Shrimp and Andouille Potpies

Time:1 hour 10 mins
Ingredients
  • 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (dufourpastrykitchens.com), thawed
  • 4 tablespoons unsalted butter
  • 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
  • All-purpose flour, for surface
  • 6 ounces andouille sausage, quartered lengthwise and chopped
  • 1 large egg, lightly beaten for egg wash
  • 4 garlic cloves, thinly sliced
  • 1/2 cup all-purpose flour
  • 2/3 cup dry vermouth
  • 4 cups fish stock
  • 2 medium Red Bliss potatoes, cut into 1/2-inch cubes
  • 1 pound 8 ounces rock shrimp
expand

Mushroom-Marjoram Chicken Potpie

Time:1 hour 45 mins
Ingredients
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, diced small (1 1/2 cups)
  • 1 teaspoon sugar
  • 10 ounces button mushrooms, trimmed and quartered
  • 1/4 teaspoon fine salt
  • 2 garlic cloves, minced
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3 to 5 tablespoons ice water
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • Coarse salt and ground pepper
  • 3 cups shredded cooked chicken (15 ounces)
  • 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
expand

Chicken Potpies

Time:1 hour
expand

advertisement

advertisement

advertisement

advertisement