Best Cottage Potpie Recipes

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AUTUMN ESSENTIALS: CHICKEN COTTAGE POTPIE TART



Autumn Essentials: Chicken Cottage Potpie Tart image

Strange name for a recipe, but it tastes so yummy. I worked on this one for several months. It's got all the ingredients for a casual dinner around the fire on a cool Autumn's eve, and enough for leftovers. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Chicken

Time 55m

Number Of Ingredients 16

PLAN/PURCHASE
THE CHICKEN
2 Tbsp sweet butter, unsalted
1 Tbsp olive oil, extra virgin
1 large chicken breast, boneless, skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE VEGGIES
1/2 c diced yellow onion
1/2 c diced carrot
1/2 c diced celery
1/2 c diced mushrooms
ADDITIONAL ITEMS
a prebaked pastry tart shell, more on that later
potpie gravy, more on that later
mashed potatoes, for topping

Steps:

  • 1. PREP/PREPARE
  • 2. Chef's Note: What is it about a potpie that we love so much? Is it the yummy veggies and meat caressed in a velvety sauce? Is it that awesome flaky top? I don't know what it is, but a potpie is nothing but pure comfort food. My first attempt at this dish was to put a potpie filling inside a nice flaky butter pastry crust, but it didn't work. When you cut the pie into sections, the filling oozed out. It tasted good, but visually it was a big mess on the plate. I needed to have a thick filling that would stand up to cutting into sections, and still have that wonderful velvety sauce. My solution was to combine a cottage pie with a potpie, and separate the sauce. I think you'll like what I've come up with.
  • 3. Chef's Note: You will need a recipe for a good pastry tart shell, potpie gravy, and mash potatoes. At the end of this recipe, I'll give you some ideas on what will work the best.
  • 4. THE CHICKEN
  • 5. Gather your ingredients.
  • 6. Add the butter, and olive oil to a sauté pan over medium low heat.
  • 7. Sprinkle some salt and pepper on both sides of the chicken breast. Add to the sauté pan, cover, and allow to slowly cook until the juices in the chicken run clear.
  • 8. Chef's Note: Depending on the thickness of the chicken breast, this could take from 5 to 10 minutes.
  • 9. Remove the chicken from the pan, allow to cool, dice, and reserve.
  • 10. Chef's Note: Do not clean out the pan, leave the chicken juices, and remaining butter and oil. You will be using it to sauté the veggies.
  • 11. THE VEGGIES
  • 12. Gather your ingredients.
  • 13. Add the veggies to the same sauté pan that you cooked the chicken, and raise the heat to medium.
  • 14. Sauté them until they begin to soften, about 4 to 6 minutes.
  • 15. Mix the reserved chicken with the veggies, and allow to cool.
  • 16. Place a rack in the middle position, and preheat the oven to 375f ( 190c).
  • 17. Mix in several tablespoons of your potpie gravy, but just enough to bring the veggies, and chicken together. Recipe suggestion at the end of this recipe.
  • 18. Add the cooled veggies and chicken to the tart shell. Recipe suggestion at the end of this recipe.
  • 19. Top the dish with some yummy mash potatoes, about a 1.5 cups.
  • 20. Place into the preheated oven, until warmed through, and the mash potatoes begin to brown, about 30 -35 minutes.
  • 21. Remove from the oven, and allow to rest for about 5 minutes.
  • 22. PLATE/PRESENT
  • 23. Cut out a slice, and serve with some of the potpie gravy. Enjoy
  • 24. Keep the faith, and keep cooking.
  • 25. ADDITIONAL ITEMS
  • 26. Here is a recipe for a good pastry tart shell: https://www.justapinch.com/recipes/dessert/pie/autumn-essentials-super-flaky-pie-tart-crust.html?p=6
  • 27. Here is a recipe for some yummy potpie gravy: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html?p=4

COTTAGE POTPIE



Cottage Potpie image

While traveling in England, I received this recipe from a friend who owns and operates a tearoom. When I returned home, I began relying on the recipe often and even gave it to another friend who also runs a restaurant.-Elvadine Behrmann, Belleville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1 large onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) beef broth
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried oregano, thyme and parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)

Steps:

  • In a saucepan, combine onion, carrots, garlic and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain, reserving liquid to make gravy if desired. in a skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add reserved vegetables and mix well. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350— for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with potpie.

Nutrition Facts :

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