Best Cowboy Potpie Recipes

COWBOY "POTPIE"

Cowboy

For lack of a better name, and having things that I was informed by a very serious 5 year old that cowboys like (beef, ranch, cheese, biscuits) this is my "potpie." I made it for the first time tonight for my family and 2 of the kids I babysit and everyone enjoyed it. Since it was such a hit at home I decided to post it.

Provided by Alicia .

Time 50m

Number Of Ingredients 17

Ingredients

FILLING
1 1/2 lb lean ground chuck/ground beef
3 medium red potatoes, washed and diced small
2 medium carrots, washed, peeled and diced small
1/2 medium onion, diced
1 c green beans, coarsely chopped (i typically just use canned since it reduces cooking time)
1 Tbsp dried chives
1 tsp dried parsley flakes
1/2 Tbsp seasoning salt
1/2 tsp black pepper (i like to grind it fresh)
1/2 c ranch dressing
1 c sharp cheddar cheese
2-4 Tbsp milk
CRUST
1 c baking mix (i use bisquick)
1/2 c milk
1 egg

Steps:

1. Preheat oven to 400 degrees.
2. In a large skillet, thoroughly cook the ground beef. Drain and set aside. To drain I usually grab a mesh sieve and put it over a mason jar and let the meat set in it while I prepare the other ingredients.
3. In the same skillet, heat a small amount of cooking oil or butter and add the potatoes, carrots and onion. Cover and cook, stirring frequently so it doesn't burn. If necessary, add a tablespoon of water and recover.
4. In a blender or mixer pour ranch dressing, shredded cheese and start with 2 Tablespoons of milk. Blend until well combined. If it is too thick add more milk. It needs to be slightly running but still creamy.
5. When potatoes and carrots are cooked (soft) add the ground beef back to the skillet with the green beans. Stir together well and pour over the cheese-ranch mixture. Turn off heat and stir to thoroughly coat. Pour into a baking dish (I use a 8x8x2.5) with only the sides lightly greased. Mix baking mix, egg and milk until most of the lumps are gone and pour evenly over the baking dish. Bake uncovered for about 20-25 minutes, until top is lightly golden brown. Allow to set about 5-10 minutes before serving.

OLD FASHIONED CHICKEN POT PIE

Old Fashioned Chicken Pot Pie image

This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!

Provided by PINK ROSES

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
¼ cup milk
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Steps:

Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g

TEX-MEX CHICKEN POT PIE

Tex-Mex Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed

Steps:

Preheat the oven to 400 degrees F.
Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
Combine the flour, salt, butter and shortening in a large bowl.
Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
Beat the egg with a fork and add it to the mixture along with the vinegar.
Add the cold water.
Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.