Taco Pot Pie

What a fun twist on a couple of favorites here in the SFFS house. Taco! In pie form! Tacos and pie! This was really good....IT Guy LOVED it...and really easy. You can use your own homemade crust or to make it even easier, use store bought pie crust. This is great hearty meal that comes together in a flash. And seriously....who doesn’t love tacos?

Taco Pot Pie

 

Crust for a double crust 9 inch deep dish pie pan

1 pound ground beef

1 small onion ~ diced

1 package taco mix

1 cup water

1 15-ounce can pinto or black beans ~ drained

1 -15 ounce can corn ~ drained

1 15-ounce can diced tomatoes

1 7-ounce can diced green chilies

1 1/2 cups grated cheddar cheese

Salt and pepper to taste

 

Preheat oven to 375 degrees.

 

In a large skillet, saute the onions for a few minutes then add the ground beef and cook until done.

 

Add the taco mix and water and cook until thickened.

 

Add the beans, corn, tomatoes, green chilies, salt and pepper and stir.

 

Place one crust in the bottom of your pie pan.

 

Spoon taco mixture into the crust.

 

Top with grated cheese.

 

Place remaining crust on top of cheese and seal crusts.

 

Slice slits into top pie crust to vent.

 

Brush crust with heavy cream OR a beaten egg, if desired.

 

Bake for 30 minutes or until pie crust is golden brown.

 

Allow pie to sit for at least 10 minutes before slicing.

 

Serve with sour cream, salsa, guacamole, etc.

Let's make some tacos. I mean pie! 

I mean taco pie! (Oops, forgot put 

the water in the shot!)

Saute the onions for a bit then 

add the meat and cook until done.

Add the taco mix and the 

water and cook until thick.

Then add the beans, corn, tomatoes, green chiles, salt and pepper and stir.

Place one pie crust in your pie pan 

then spoon the taco mixture into the crust. Add the grated cheese on top!

Place the second crust on top, vent, 

and brush with heavy cream or a 

beaten egg, if desired.

Bake to a golden brown.

Allow to set for about 10 minutes, 

then slice and serve!

Beef Pot Pie

When I was a kid, a big treat for my brother and me was a store bought pot pie. My mother didn't allow us to eat a lot of foods like that so when we did, we thought it was so unique! Little did I know that all my mom probably wanted was a night off from cooking. I think back in the day, she would have preferred to make, and us to eat, something like this. I think a pot pie is such a homey meal, don't you? This is pretty simple to throw together and makes a nice big delicious pot pie.

Beef Pot Pie



1 10-ounze package frozen veggies (or 2 cups) ~ thawed
1 10-ounce can Golden Cream of Mushroom soup
2 cups diced beef (I used a small sirloin steak)
1 medium onion ~ diced
2 medium potatoes ~ diced and cooked
1/3 cup water
1 teaspoon Worcestershire sauce
Salt & Pepper to taste
2 pie crusts (frozen then thawed OR homemade)

Preheat oven to 400 degrees. Line a deep dish pie plate or a casserole dish with one of the crusts. 

In a skillet, cook diced beef with the onions until beef is almost done.

In a large bowl, combine the veggies, cooked beef/onion mixture and cooked potatoes.

In a small bowl, combine the soup, water, Worcestershire sauce and salt & pepper.

Pour soup mixture over veggies/meat mixture and stir to combine.

Pour mixture onto pie crust. Cover with remaining pie crust.

Cut slits to vent. Brush top crust with a beaten egg, if desired.

Bake for 30 - 40 minutes until crust is golden brown.

Allow to sit for 10 minutes before serving.


 

Here we go!

 

Coat the diced beef with the flour.

 

Then brown it in a skillet with the onions.

 

Combine the soup, water, Worcestershire 

sauce and the salt and pepper.

 

In a large bowl, combine the 

meat, veggies, and potatoes.

 

Pour in the soup mixture 

and stir to combine.

 

Pour filling into a pie crust lined pan.

 

Top with another pie crust 

then brush with beaten egg.

 

Bake!

 

A nice hearty dinner!

Chicken Pot Pie

I had a friend ask me if I'd ever posted a chicken pot pie recipe on SFFS...and I couldn't believe I had NOT. I used to make CPP all the time when my kids were little. It was one of those throw together easy recipes that busy moms love. I've come a long way, baby...and now have a recipe that is more homemade. Using puff pastry instead of pie crust makes it a little bit special. You can change up the veggies to whatever you like, too! Yummy!

Chicken Pot Pie 



1 cup diced potatoes (I left the skins on)
1 cup sliced carrots
1/2 cup butter (1 stick)
1/2 cup chopped onion
1/2 cup flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 1/2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken (I used rotisserie)
1 cup frozen peas
1 cup frozen corn
1 sheet puff pastry
1 egg for egg wash ~ if desired

Preheat oven to 400°. Spray a 9x11 inch baking dish with cooking spray.

Place potatoes and carrots in a large saucepan. Add enough water to cover. Bring to a boil. Reduce heat and cook, covered, 8-10 minutes or until vegetables are crisp-tender. Drain.

In a large skillet, melt butter over medium-high heat. Add onion and cook and stir until tender.

Stir in flour and seasonings until blended.

Gradually stir in broth and milk. Bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened.

Stir in chicken, peas, corn and potato mixture.

Remove from heat. 

Pour mixture into prepared pan.

Unroll pastry sheet. With a rolling pin, roll pastry to fit into baking dish. Lay on top of chicken mixture. Cut slits into top of pastry. Brush with an egg wash.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving. 

Let's go!

Boil the chopped carrots and potatoes 

for about 10 minutes...then drain.

Cook the onion in the butter until tender.

Then add the flour and spices and 

cook that for a couple of minutes.

Add the milk and chicken broth. 

Stir to combine and thicken.

Add the chicken and veggies.

Pour into your prepared pan.

Top with your puff pastry then 

brush with beaten egg.

Bake until golden brown and bubbly. 

Allow to cool for a few minutes then eat!!