Cajun Pot Pie

 In an effort to be creative and make new and interesting foods, I came up with the creation of a Cajun style potpie. I first started out with Louisiana style smoked andouille sausage and rendered some of the fat in a frying pan. While the sausage was rendering in the pan, I started to dice up some onions and yellow and red peppers. Once the sausage was done, I started to sauté the onions and peppers, and used a packet of  Uncle Ben's wild rice. When the rice was done, I incorporated the rice and onions and peppers and added an 8 ounce can of Campbell's chicken and mushroom cream. I also added 2 tablespoons of Philadelphia cream cheese Santa Fe flavored cream. Once the mixture started to thicken up I then added 1 pound of shrimp and 1 pound of crawfish tails and a can of mix veggies. The mixture was seasoned with Old Bay seasoning, a pinch of salt and 2 teaspoons of black pepper. I heated the mixture over a low simmer, until it was warm and then removed it from the heat, to cool it off.

 I filled up two 9 inch deep pie crusts, with the filling. Using a pastry brush, I brushed the edges, with an egg wash mixture. I then covered the pie crust with pastry dough and crimp the edges with a fork, cutting off the excess dough. Meanwhile the oven was preheated to 425°.  Once the pies were crimped, I made four vent holes on the top of each pie using a knife, and brushed the top of the pies with the remainder of the egg wash.

The pies bake for approximately 18 to 20 min. or until the crust was golden brown. The pies were cooled for approximately 10 min., before being served. The pies tasted good, but next time, they could use a few more teaspoons of Old Bay seasoning. This recipe is very easy and simple, yet very wholesome and comforting. Thanks for checking out my blog.

Holiday Leftover Dinner Pie

Here is a little comfort fast food and a great idea to make use of all your holiday leftovers. I used some roasted turkey breast, honey glazed ham, ready made pie crusts, puff pastry sheets, cream of mushroom, diced onions, diced peppers, brown rice, dried cranberries, cheddar jack cheese and mixed veggies. Started out by sweating the onions and peppers, in a little butter, in a pan. Once the desired color was obtained, I added the meat(s) and warmed them up. Then added the cream of mushroom, cooked brown rice, veggies and cranberries. Seasoned the mixture, with salt, pepper, garlic powder and a touch of cinnamon. I set up the deep pie crusts and let the puff pastry thaw out( about 45 minutes). Once the stuffing was cooled, then poured into each pie crust.
Topped with cheddar cheese and then rolled out the puff pastry, crimped to the crust, with an egg wash mixture and used a fork to secure to the crust.. Made four slits to allow for ventilation and egg washed the top for a golden crust. Pre-warmed the oven to 400 degrees, and then placed the pies on a sheet pan for about 10-14 minutes.
Let the pie cool off a few minutes and dig in. This is what the cut section looks like.
A good wholesome meal with minimal effort and maximum satisfaction. This was a big hit with our guests. Definitely a crowd pleaser! Enjoy!
Spend less time in the kitchen and more time with the family and friends! Happy Holidays!

Quadruple "P" (Pulled Pork Pot Pie)

This is what happens, when you are bored and start looking through recipes. The weather is getting cooler, and started thinking of some comfort food, that is satisfying and easy to make. I though of the classic chicken pot pie, but was thinking, what else could be used besides chicken. I looked in the icebox and saw I had some pulled pork left over, so I decided to use it instead of chicken. Ingredients included Campbell's cream of mushroom, with low sodium, frozen veggies and Bisquick(Heart Smart option).
Started by heating up the pork and thawing out the veggies. Then added the veggies and the two can of cram of mushroom. Cooked the mixture for about 10 minutes.
While the mixture cooked, I stared mixing the batter of 2 cups of Bisquick, 1 cup of milk, and 1 whole egg for the topping. Whipped together in a separate bowl with a whisk. Layer the mixture, into an un-greased 12 x 9, 3 qt. Pyrex pan. Even out the the mixture and then topped with the batter. Spread the mixture nice and evenly, and into a 375 degree, pre-heated oven, for 30 minutes. After 30 minutes, sprinkled with shredded cheddar cheese and back in the oven, for 5 minutes, to melt the cheese.
The crust was nice and golden and thick, the filling was flavorful and very tasty. A meal all by itself and 10 minute prep. and 35 minute cook time.
A highly recommended crowd pleaser, and easy dish that will make you look like a pro.