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Photo of: Crust for Veggie Pot Pie

Crust for Veggie Pot Pie

Submitted by: Pam Smith
This recipe makes enough dough to fit an 11x7 inch dish - top and bottom. Perfect for all your savory pies. 

Portobello Pot Pie

Submitted by: John Dailey
Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling. I use Pam Smith's veggie pot pie crust from allrecipes.com. 

Photo of: Beef Pot Pie III

Beef Pot Pie III

Submitted by: Stephanie
Tender beef, carrots, potatoes and peas, combined together in a gravy made from the meat juices, and baked in a pie crust. 

Photo of: Beef Pot Pie II

Beef Pot Pie II

Submitted by: Steph
Here's a good way to use leftover roast beef. Canned beef gravy and Beau Monde seasoning add to its flavor, and the topping is made with buttermilk baking mix. 

Photo of: Turkey Pot Pie

Turkey Pot Pie

Submitted by: Linda
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. Originally submitted to ThanksgivingRecipe.com. 

Photo of: Easy Vegetable Pot Pie

Easy Vegetable Pot Pie

Submitted by: Karen C. Greenlee
Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream of potato soup, and a mega can of mixed veggies. An egg, some milk and a dash of thyme, and you have the fixings for a wonderful pie that your family will think 

Holiday Chicken Pot Pie

Submitted by: Casey Ballard
A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection. 

Photo of: Turkey Pot Pie I

Turkey Pot Pie I

Submitted by: Linda
Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices! 

Photo of: Chicken Pot Pie II

Chicken Pot Pie II

Submitted by: Corwynn Darkholme
Fresh and frozen vegetables cook up with chicken in a buttery sauce for a hearty one dish meal. 

Photo of: Easy Beef Pot Pie

Easy Beef Pot Pie

Provided by: Campbell's Kitchen
Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust. 
 
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