Family Recipe Friday – Potato Pie (Variations)

Last week I shared my Grandfather’s Potato Pie recipe and the fond memories I have of sharing that meal with my Grandparents and extended Kriebel family.  As promised, I am posting two variations on the recipe along with a bonus recipe for Golden Potato Soup.

I would love to hear if you try these recipes and what variations you come up with. 

Create memories around your table ~ Guten Appetit!

Variation #1:

CHEESEBURGER POTATO PIE

·       Basic pie dough
·       Leftover Golden Potato Soup
·       ½ lb. ground beef
·       Salt and pepper to taste
·       Worcestershire Sauce to taste
·       1 Medium or large onion, diced
·       3-4 carrots, cut into small dice
·       2-3 stalks celery, cut into small dice
·       1 – 2 Tbsps. Corn Starch
·       Shredded cheese [optional] - recommend using same type of cheese
      you used in the soup
 
1.    Roll out the dough – you need enough for a bottom and top layer
2.    Cook and brown ground beef, season with salt, pepper and
      Worcestershire to taste.  Set aside to cool.
3.    Mix onion, carrots and celery with corn starch and line the bottom of
     the pie shell. 

Note:  I prefer to leave the diced veggies raw – they will cook to al dente in the oven – however, they can be sautéed prior, if you prefer.  Recommend that you mix the sautéed veggies with corn starch – this will help prevent the bottom crust from becoming soggy. 

4.    Stir cooled ground beef into the leftover soup and pour mixture over
     veggies.
5.    Top with additional shredded cheese, if desired, and top layer of pie
     dough; cut several slits in top crust to vent
6.    Bake at 350 degrees until crust is golden and heated through.  About 30
     minutes or so.

Slice and serve with a light salad. 

** quantities based on what works for our family and may need to be adjusted based on your family’s needs **

Variation #2:

CHICKEN ~ POTATO POT PIE

·       Basic pie dough
·       Leftover Potato Soup
·       2-3 Chicken Breast OR 4-5 Chicken Thighs, cut into chunks
·       Salt and pepper to taste
·       1 Medium or large onion, diced
·       3-4 carrots, cut into small dice
·       2-3 stalks celery, cut into small dice
·       1 cup frozen peas, thawed (optional)
·       1 – 2 Tbsps. Corn Starch

1.    Roll out the dough – you need enough for a bottom and top layer

2.    Cook chicken until lightly golden and cooked through, set aside to cool
3.    Mix onion, carrots, celery and thawed peas with Corn Starch and line
     the bottom of the pie shell. 

Note:  I prefer to leave the diced veggies raw – they will cook to al dente in the oven – however, they can be sautéed prior, if you prefer.  Recommend that you mix the sautéed veggies with corn starch – this will help prevent the bottom crust from becoming soggy. 

4.    Stir cooled chicken into the leftover soup and pour mixture over

     veggies.

5.    Top with remaining dough; cut several slits in top crust to vent

6.    Bake at 350 degrees until crust is golden and heated through.  About 30
     minutes or so.

Slice and serve with a light salad. 

** quantities based on what works for our family and may need to be adjusted based on your family’s needs **

 

Bonus Recipe

GOLDEN POTATO SOUP
1/2  water
4 – 5 medium potatoes, diced
1 small onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
½ cup shredded white cheddar cheese OR smoked cheddar cheese
1 cup beer OR dry white wine ( be sure to use your favorite) OR
                                      Chicken Broth

Salt and pepper to taste

3 Tbsps. flour
2 cups Half and Half
2 Tbsps. Parsley flakes
 
Combine potatoes, water, celery, carrots, onions, parsley, seasonings, and beer.  Cover and simmer 15 to 20 minutes or until vegetables are tender.  Gradually add Half and Half stirring until well blended.  Add to vegetables and cook until thickened.  Add cheese and stir until melted.  Serves 4 – 6.