Best Pantry Pie Recipes

Pantry Shepherd's Pie image

Provided by Marcia McCance

Number Of Ingredients 7

1 lb hamburger (or turkey, or chicken, or sausage, or tuna, whatever)
1/2 med onion, chopped
2 c mixed veggies (your choice)
1 can(s) cream of mushroom soup, undiluted
1 can(s) buttermilk biscuits (or any kind)
to taste salt and pepper
to taste garlic powder, or any seasoning you like -- i like tones curry powder

Steps:

1. Saute the onion.
2. Add the ground beef and seasonings then lightly brown (no pink, but not over done)
3. Add the mixed veggies (traditional: peas, carrots, green beans, corn, etc. -- or whatever you like or have on hand from zucchini to broccoli or anything in between) -- can add more seasonings at this point if you like
4. Cook until veggies are done to your liking
5. Stir in a can of cream of mushroom soup (or any creamed soup that you like: cheese, celery, etc.) (If you don't have that you can use sour cream and shredded cheese, or cottage cheese, or whatever you think will work to make a thick gravy-like consistency -- even canned or homemade gravy, or marinara sauce.)
6. Place all in a 9x13 casserole and open the biscuits and place them on top Bake 350 F till the biscuits are golden brown (or follow package instructions).
7. You can also top with any one of the following: A. Bisquick drop biscuits, or make a batter and spread it on top (drop is easier) B. 2 cups of prepared mashed potatoes mixed with cheese (can be instant or homemade) C. Pie/Pastry Dough rolled to fit the pan -- or placed on in pieces as you wish D. Corn bread -- either Jiffy or home made E. Mac and cheese -- any kind F. Stuffing mix G. Groutons H. Slices of Garlic bread I. thawed hash browns or tater tots Have at!!

Pantry Pie image

Provided by Tammy T

Categories Pies

Time 1h15m

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1/3 c white sugar
1 Tbsp vanilla extract
1 unbaked 9 inch pie crust
3 eggs, beaten
1 c corn syrup
1 c brown sugar, packed
2 Tbsp butter, softened
1 Tbsp all-purpose flour
1 Tbsp vanilla extract
1 1/2 c rolled oats (not quick oats or the topping will be chewy)

Steps:

1. Preheat oven to 350 degrees Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
2. Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.

Butler Pantry Pie image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 23

FREE FORM CRUST
2 c all purpose flour i used bisquick
4 slice crispy bacon(reserve grease) chop bacon in food processor till fine
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp baking powder
3/4 c solid shortening like spry or crisco
1 large egg, beaten
3 Tbsp ice water(put ice in cup fill with water)
FILLING
1 lb ground beef
1 Tbsp reserved bacon grease
1/3 c chopped onion
1 pinch ginger
1/2 c each of chopped red bell pepper and celery
3 Tbsp all purpose flour
1/2 c italian basil tomato sauce
1/2 c grated parmesan cheese
1/4 tsp thyme
1 tsp seasoned salt
10 oz can cream of mushroom soup
1/4 c milk
7 oz can sliced carrots, drained or 3/4 cup

Steps:

1. Crust: Blend flour,black pepper,garlic powder, baking powder,and bacon pieces. Cut in the Crisco. Mix together the beaten egg and the ice water and mix gently into the flour/Crisco mixture. Divide dough in half , place between plastic wrap and chill for 30 minutes.
2. Roll dough out into 2 equal shapes. Spread one piece on a greased jelly roll sheet. Top with the prepared filling.Then cover with the other half of dough and seal the edges well. Poke holes in top with fork and brush top with bacon grease and sprinkle with parsley if desired. Bake at 375^ for 45 minutes, or until bubbly and crust is golden brown.
3. Filling: In a large skillet brown together the ground beef, onion, celery,and bell pepper in the bacon grease.Remove cooked mixture from pan with a slotted spoon and place into a large bowl. Stir in gently the remaining ingredients, except carrots. Then fold in drained carrots.

Pantry Pie Recipe - (3.5/5) image

Provided by flour_arrangements

Number Of Ingredients 14

Steps:

Cook up about 1 1/2 cups of black cherries in some water and sugar (more sugar than water). Cook until cherries are slightly softened and the waterhas become somewhat syrupy. Put some heavy cream, powdered sugar, and a few tablespoons of corn starch in a pot. Warm these ingredients up. Then add about 6 ounces of unsweetened chocolate to the mix. Keep stirring up this yummy concoction until the chocolate melts. Put flame to low and add cream cheese. Stir until the lumps are gone. Add a pinch of salt. Throw the black cherries in... For the topping: add one egg white to about 1 1/2 cups of coconut. Mix should be sticky but not to soggy (if soggy add more coconut). Sprinkle in some chocolate chips. Mix together. To bake the macaroon topping, use a small pie pan or cake pan (9 inches at most). Spray pan or line with foil, assemble macaroon topping into the shape of a flat circle (about the size of the top of the pie). Bake for about 20 minutes or until macaroon is golden. The pie crust: about 1 1/2 cups flour, 6 tbsp melted butter, 3-4 tbsp shortening, a few tbsps cold water (about 2). Bake for about 15 minutes at 350 or until pie is slightly golden but not brown. Pour chocolate cherry mixture into pie crust, when pie crust is cool. Top with cooled macaroon crust. Refrigerate until chocolate is slightly firm and cool, then serve.