Since starting this blog, I’ve had to dig deep for some food inspiration. I decided to use the pop tart as the vehicle for my pie not only for nostalgia reasons (who didn’t have pop tarts as a kid?) but also for the portability. It was a lot easier for me to wrap up a small pop tart and bring it to work rather than to transport a full pie to my friend.
The result is this creamy, flaky delight. You’ll notice that i chose to go with a chicken bouillon cube instead of chicken stock. I really wanted an intense chicken flavor that only a bouillon cube could provide.
- 1 Chicken Bone-in Chicken Breast
- 1 Garlic Clove
- 1 Tablespoon olive oil
- 1 Cup diced carrots
- 1 Cup frozen peas
- 1 Cup diced potatoes
- 1/2 Cup diced onions
- 1 Teaspoon rosemary
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 Cups whole milk
- 1 cube chicken bouillon
- 1 frozen pie crust
- 1 egg
- 1/4 Teaspoon nutmeg
Beef Pot Pie Tarts Made From Leftover Pot Roast
Don’t these look amazing? I bet your mouth is watering like mine! Well, these are beef pot pies, beef tarts, whatever you want to call them. But what is fantastic is that it takes very little meat to make a filling meal. So these are best made with left over pot roast, steak, roast beef, etc.
Since our family is growing and everyone is getting bigger, I don’t have as much leftover pot roast to do a lot with like I use to. So I have to get creative in how I spread the remaining for a second full meal. I make Cowboy Chili, Beef and Potato Enchiladas and this…Beef Pot Pie Tarts. Each requires a cup or less of beef and works perfectly for a full, filling, second meal from one roast. If your family eats even less, consider only using 1/2 cup of leftover roast for this recipe and use the rest in Cowboy Chili for lunch, dinner or the freezer for the future. I try to get at least one extra full meal out of a roast.
Not only does this recipe only use 1/2 cup of roast, it is filling, super tasty, a beautiful presentation and a memorable dining experience.
And if you don’t have leftover roast, you can honestly make this with ground beef too! Just use a 1/2 lb or less of raw and the rest in a cowboy chili to get two hearty, tasty meals from one lb. of ground beef.
Ingredients needed for Leftover Pot Roast Beef Pot Pie Tarts
- 2 eggs
- 3 cups frozen shredded hash browns
- salt and ground black pepper to taste
- 1 (16 ounce) package frozen mixed vegetables
- 1 (10.75 ounce) can cream of mushroom soup
- 1 cup chopped cooked chicken
- ½ cup bread crumbs
- 2 tablespoons butter, melted
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
Beat eggs together in a bowl. Add hash browns and mix well season with salt and pepper. Press hash brown mixture into the prepared baking dish.
Bake in the preheated oven until crust is lightly browned, about 15 minutes.
Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
The Elements of Savory Pie Recipes
Savory pies have two main elements- the crust and the filling. Depending on how loose you want to be with your definition, all sorts of things might fall into the savory pie category, from pizza to quiche – and since we’re not purists, we’ve allowed for some flexibility in pie definitions in our post here. The filling in a pie can be just about anything- meat or cheese alternatives, vegetables, mushrooms, curries, beans, whatever is leftover in the back of your fridge- don’t cap your creativity on what a pie filling can be. You also have options when it comes to crust- read on!
Is Pie Crust Vegan?
It totally can be! When you make pie crust yourself, it’s really easy to make vegan. Some recipes will use butter, which you can simply trade out for a non-dairy alternative like vegan margarine or coconut oil. Less commonly recipes might as for lard- vegetable shortening is a great substitute there. Milk can be replaced by non-dairy milk, like soymilk, or even just water.
Store-bought crusts are quite often vegan as well, as butter is more expensive than vegetable shortening. Make sure you read the label well though, as some brands do contain dairy products. Store-bought pastry (often filo and puff pastry) can also be used when making a tart or pie- again, they are often sold vegan, but you’ll want to read the ingredients to make sure the brand you found doesn’t contain dairy.
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Quiche Scampi from Dinner Pies
Makes 8 servings
Butter-sautéed shrimp and garlic is heavenly on pasta, but it’s not half bad in a quiche, either, as you’ll discover in this namesake dish. A handful of sliced cherry tomatoes and plenty of chopped parsley add color and flair, while the Parmesan cheese ties all the flavors together and gives the quiche an Italian accent we adore. This is best served the same day it’s baked.
1. If you haven’t already, prepare the pastry and refrigerate it for at least 1 1/2 to 2 hours.
2. On a lightly floured sheet of wax paper, roll the dough into a 13 to 13 1/2-inch circle. Invert the pastry over a 91/2- to 10-inch tart pan, center it, then peel off the paper. Gently tuck the pastry into the pan without stretching it, and sculpt the edge into an upstanding ridge. Refrigerate the shell for 1 hour, then partially prebake and cool. Preheat the oven to 375 degree Fahrenheit.
3. Melt the butter in a large skillet over medium heat. Add the shrimp and cook for 1 minute on the first side. Turn the shrimp over, then sprinkle the tomatoes, scallions, garlic, parsley, and red pepper flakes in the pan. Cook the shrimp for 2 minutes more, stirring occasionally (the shrimp will not be cooked through they will finish cooking in the oven). Using a rubber spatula, scrape the contents of the skillet into your tart shell, spreading everything around as evenly as possible.
4. Whisk the eggs in a large bowl until evenly blended. Whisk in the half-and-half, heavy cream, Parmesan, flour, mustard, and 3/4 teaspoon salt. Slowly—so you don’t displace the solids—ladle the custard into your shell. Bake the quiche on the center oven rack for 25 minutes, then reduce the heat to 350 degree Fahrenheit and continue to bake until slightly puffy and golden brown on top, 10 to 15 minutes more. Transfer to a rack and cool for at least 30 minutes before serving.
- 1 recipe Go-To Pie Dough (recipe below), refrigerated.
- 3 tablespoons unsalted butter.
- 8 to 12 ounces large shrimp, peeled and deveined.
- ½ to ¾ cup halved cherry tomatoes or grape tomatoes.
- 2 scallions, thinly sliced.
- 4 or 5 garlic cloves, minced.
- 3 tablespoons chopped fresh flat-leaf parsley.
- ¼ teaspoon red pepper flakes.
- 4 large eggs
- 1 ¼ cups half-and-half.
- ¼ cup heavy cream
- 2/3 cup grated Parmesan cheese.
- 1 ½ tablespoons all-purpose flour.
- 1 teaspoon Dijon mustard.
Go-To Pie Dough
Makes enough for 1 (9 1⁄2-inch) pie or tart shell
It’s no mystery why I call this my 'go-to' dough: It’s so versatile that I use it for perhaps four out of every five of the savory (and sweet) pies that I make. You can’t beat it for reliability, and it bakes up to a beautiful texture, perfectly balanced between flaky and short. This is the single crust recipe.
1. Put the butter and shortening cubes in a single layer on a flour-dusted plate, with the shortening off to one side of the plate by itself. Refrigerate for at least 30 minutes. Combine the flour, cornstarch, and salt in a bowl and refrigerate that mixture also. Pour the vinegar into a 1-cup glass measure. Add enough cold water to equal 1/3 cup liquid. Refrigerate.
2. When you’re ready to mix the pastry, transfer the flour mixture to a food processor. Pulse several times to mix. Remove the lid and scatter about 6 tablespoons of the butter—a little more than half of the total fat— over the dry mixture. Pulse the machine five times—that’s five 1-second pulses—followed by an uninterrupted 5-second run. Remove the lid and add the remaining fat. Give the machine six or seven 1-second pulses.
3. Remove the lid and loosen the mixture with a big fork you’ll have a range of fat clods, most quite small but a few larger ones as well. With the lid off, drizzle about half of the liquid over the mixture. Replace the lid and give the machine three very quick, half-second pulses. Remove the lid, loosen the mixture with your fork, and add the rest of the liquid. Pulse briefly three or four times, just like before. The mixture will still look crumbly, but the crumbs will be starting to get a little clumpier.
4. Transfer the contents of your processor to a large bowl, one large enough to get your hands in. Start rubbing the crumbs together, as if you were making a streusel topping—what you’re doing is redistributing the butter and moisture without overworking the dough. (Note: If your dough mixture came out of the food processor more clumpy than crumb-like, don’t worry. Just pack it together like a snowball, knead it very gently two or three times, and proceed to step 5.) You can accomplish the same thing by 'smearing' the crumbs down the sides of the bowl with your fingers. When the dough starts to gather in large clumps, pack it like a snowball and knead gently, three or four times, on a lightly floured surface.
Homemade Pop Tarts
Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk.
Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total.
Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam.
Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips.
Move the pop tarts to the prepared baking sheet. Bake for 15&ndash18 minutes, until golden. Cool.
After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry, either on the baking sheets of on a dry rack.
Ingredients for Weight Watchers Chicken Pot Pie
For the 2 ingredient Dough
1/2 cup nonfat Greek yogurt (Fage is best)
1/2 cup self-rising flour
1/2 teaspoon garlic powder (optional)
1 pound cooked, cubed chicken
1 can 98% fat free cream of mushroom soup (10.5oz)
2 small bags frozen vegetables
1/4 cup water
Classic Pot Pie
Use any shredded, cooked chicken or turkey to make this comfort food classic. Yum!
shredded cooked chicken or turkey
low-sodium chicken broth, plus more if needed
Splash of white wine (optional)
Chopped fresh thyme to taste
- Preheat the oven to 375˚.
- Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
- Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it&rsquos all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
- Once it starts to thicken add the turmeric, salt, pepper, and thyme.
- Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
- Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
- Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
- Serve up servings by the (big ol&rsquo) spoonful!
It doesn&rsquot get much better than pot pie. It just doesn&rsquot. It&rsquos that brothy gravy&hellipthat golden, crisp crust&hellipthose tender, flavorful vegetables.
Gosh, gosh, gosh. Times a million. Infinity.
Here&rsquos one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there&hellipor you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion&hellipor you can use a crust you might have languishing in the freezer. Chicken pot pie doesn&rsquot have to be a huge ordeal!
Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.
Stir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.
Then throw in the cooked poultry, whether it&rsquos chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.
You can get the meat by using any of the following methods:
* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.
* Roast a chicken in the oven and shred the meat.
* Buy a dang rotisserie chicken at the dang supermarket and call it a day.
Stir the chicken into the veggies and let it warm up&hellip
Then sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so&hellip
Then pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don&rsquot do because the five people I live with don&rsquot like the flavor of wine. Please feel sorry for me. Thank you.)
Stir in the broth and let the mixture cook and thicken up for a few minutes.
Add a little salt and pepper&hellip
A little minced fresh thyme (or parsley&hellipor anything you want!)
Then stir it all around. Give it a taste and add more of whatever seasonings you like.
I like to add a splash of half-and-half or cream for a little creamy richness. But you don&rsquot have to if you don&rsquot want to.
Finally, just let the mixture bubble up until it&rsquos nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)
Next, roll out a pie crust on a floured surface&hellip
(Or grab a dang storebought pie crust. I&rsquom the last person on earth that&rsquos gonna judge you.)
Pour the pot pie mixture into a casserole dish&hellip
And smooth out the surface.
I fold the pie crust in half to make it more mobile, then I lay it on top of the dish&hellip
And unfold it so that it covers the whole thing.
I&rsquom, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won&rsquot stick, just use some of the egg wash I&rsquom getting ready to show you.
Use a knife to cut little vents all over the surface of the dough.
Next combine an egg with a little water and whisk it with a fork&hellip
And brush the egg wash all over the surface.
(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won&rsquot soften like it is here. But I have an impatience problem.)
Then&mdashand this is extremely important&mdashput it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.
Pie & Tart Recipes & Videos
Tart is defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet. The tart is removed from the tart pan or ring before serving. Broadly, the term 'tart' encompasses flans, quiches, and pies. Depending on the type of tart made they can be served as appetizers, entr e es or desserts. Their size ranges from bite-size (hors d'oeuvre), individual-size (tartlet) to full-size (tart)
Sweet tarts have fillings of fruit, jams, custards, flavored creams, or nuts. Tarts distinguish themselves by their fillings beautifully glazed berries Fruit Tart concentrically placed on top of a sweet custard filling (Pastry Cream), or artfully arranged sliced apples on an almond frangipane-lined p a te brisee (Apple Frangipane Tart) . What could be more elegant on a warm summer's evening than a refreshing lemon tart .
Savory tarts (quiches) can have fillings of cheese, meat, eggs, and/or vegetables.
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- ½ (14.5-oz.) pkg. refrigerated piecrust
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 8 cups thinly sliced sweet onions (about 2 large)
- ⅓ cup Calvados or apple brandy
- 1 (15-oz.) pkg. pre-cooked beef roast au jus (such as Hormel)
- 1 (10-oz.) can beef consommé
- 8 ounces cremini mushrooms, stemmed and thickly sliced
- 1 cup chopped carrots (about 2 medium)
- 1 ½ tablespoons chopped fresh thyme
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 4 (3-oz.) sourdough bread slices, torn into bite-size pieces
- 8 ounces Gruyère cheese, shredded (about 2 cups)
- Chopped fresh chives
Preheat oven to 425°F. Roll out piecrust to 12 inches in diameter. Press into a (10-inch) pie plate crimp edges. Prick all over with a fork. Chill until ready to use.
Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large skillet over medium-high. Add onions, and cook, stirring often, until softened and lightly browned, about 8 minutes. Reduce heat to medium, and cook, stirring occasionally, until golden brown, about 20 minutes. Add brandy cook until slightly reduced, scraping up browned bits, about 30 seconds. Transfer onion mixture to a bowl.
Prepare roast according to package directions. Drain jus into a large liquid measuring cup. Add consommé to jus set aside.
Heat remaining 1 tablespoon each butter and oil in a large nonstick skillet over medium-high. Add mushrooms and carrots to skillet, and cook until browned and tender, about 7 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir in flour, and cook until toasted, about 1 minute. Pour in reserved jus mixture, and cook, stirring often, until thickened, about 3 minutes. Stir in onion mixture, all accumulated juices, roast, and salt.
Remove prepared piecrust from refrigerator, and place in preheated oven. Bake until lightly browned, about 15 minutes. Remove from oven. Fill crust with beef-onion mixture. Place bread pieces evenly over top. Sprinkle evenly with Gruyère. Bake at 425°F until top is golden, filling is bubbly, and cheese is melted, about 15 minutes. Remove from oven, and let stand 5 to 10 minutes before serving. Sprinkle with chives. Serve hot.