Potpies: Yumminess in a Dish by Elinor Klivans

  • Cooked chicken and chicken broth

    from Potpies: Yumminess in a Dish Potpies by Elinor Klivans

    • Categories: Stocks
    • Ingredients: chicken breasts; carrots; parsley; black peppercorns; bay leaves
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  • Sausage & biscuit potpie

    • Christine on August 05, 2014

      I little more time-consuming than I thought it would be, but the end result was really delicious. Used sweet Italian sausage and crushed tomatoes instead of canned diced. Didn't bother with forming the biscuit dough into a circle and just dolloped it on top instead which worked great. The recipe indicates at one point to drain off extra grease, but I found this had to be done more than once -- after the sausage mixture first cooks and again after the tomato is added and baked for some additional time. I was a little nervous about using raw pepper and onion, but if you dice it up very finely, it actually works really great and retains a bit of a crunch without tasting raw which was nice. I used just one onion and am glad I did because I could not have worked any more veg into the meat mixture. My husband liked it a lot and I would definitely make again.

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  • ISBN 10 0811851613
  • ISBN 13 9780811851619
  • Linked ISBNs
  • Published Feb 01 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread.

These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like Potpies.

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