I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives
Maybe it's the idea of having to make a traditional crust. Today, I'll show you how to make a savory PotPie Mix to add to your growing collection of homemade ready-made mixes
A PotPie with a Dumpling topping. For the vegetables, I used a soup mix (because that is what I had in the freezer) which was great with carrots, potatoes, corn, green beans, tomatoes, onions, okra and celery
), and suddenly it became clear that this final bit of sauce would become the base for the filling of potpie empanadas, spiced up with chunks of cheddar cheese in the crust
So what I’m suggesting here is to find a different potpie filling (or use your favorite) and use this crust for a healthy, delicious potpie that won’t leave you feeling like…a giant grease ball, to be perfectly articulate
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Preheat oven to 375 degrees F. Melt butter in a large sauté pan over medium heat. Cook the onions with salt and pepper, to taste, until soft (about 7-9 minutes)
Nobody missed that bottom piece with the big puffy crust. The baguettes are made over a two day period and starts with a small piece of fully risen dough from a recipe such as this
Place a bottom layer of piecrust into two separate baking dishes (pie plates). If crust begins to brown too much, place strips of foil around the outer edges until the filling is hot
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