Can you put cheese in a homade pot pie?

Question

I want to make a homemade pot pie from scratch, would it be ok if I put cheese in it? Or would it be unnessary?

Answer 1

Absolutely put chesse in it.

Here are some ideas...

Sinful Pot Pie Recipe

The Sinful Chicken Pot Pie Recipe…sinful because of all that cream and cheese that goes into the pie. However, the taste is, if anything, enhanced, so one may indulge just a little.

You need:
500 grams shredded cooked chicken breast
1/2 cup chopped onion
2 tbsp shredded carrots
2 tbsp diced celery
1 cup chopped broccoli
1 egg

Cheese:
½ cup grated cheddar
1/3 cup cream cheese
1/4 cup grated Parmesan

½ teaspoon salt
1 cup pancake mix
2 cups cream of chicken soup
1 cup skimmed milk
1 tablespoon vegetable oil

Pour the chicken soup and ½ cup skimmed milk into a large pan. Add the onion, cream cheese, celery, carrots, and Parmesan cheese. Put in salt and cook stirring, over low heat, till the cream cheese melts, then stir in the chicken pieces and the broccoli, and mix well. Pour this mixture in an appropriate baking dish.

Aside, mix together the egg, vegetable oil and ½ cup milk. To this add the pancake mixture and blend well. Spoon this batter over the chicken mixture in the baking dish. Bake for about half an hour, uncovered, at 375 degrees Fahrenheit.

Savor the creamy, cheesy texture once the tope is browned and the pot pie is ready to serve.
----------------------------------------------------------


Topsy-turvy Pizza Pot Pie

Notes: Prepare through step 2 up to 1 day ahead; cover and chill.

1/2 pound mushrooms
1 onion (1/2 lb.)
2 red bell peppers (1 lb. total)
2 cloves garlic
1 pound hot or mild Italian sausages, casings removed
1 jar (27 oz.) marinara or other spaghetti sauce
Salt and pepper
1 cup shredded mozzarella cheese
1 package (11 oz.) refrigerated soft breadsticks
1 tablespoon olive oil
2 tablespoons grated parmesan cheese

1. Rinse mushrooms, and trim and discard discolored stem ends; thinly slice mushrooms. Peel onion and thinly slice. Rinse, stem, seed, and thinly slice bell peppers. Peel and mince garlic.
2. Crumble sausages into a 5- to 6-quart pan over high heat; stir until no longer pink, 4 to 6 minutes. Add mushrooms, onion, bell peppers, and garlic; stir until vegetables begin to brown, about 15 minutes. Remove from heat and stir in marinara sauce; add salt and pepper to taste. Scrape into a shallow, round 1 1/2-quart casserole or 9- to 10-inch pie pan that holds at least 6 cups. Sprinkle evenly with mozzarella.

3. Separate breadstick dough into individual strips. Gently twist each strip and stretch it to fit from rim to rim over filling (if necessary, pinch ends of strips together to make longer or cut to fit), laying half the strips about 1 inch apart over pie in 1 direction and half at right angles on top of the first. If desired, weave strips over and under each other in a lattice pattern. Fold excess under and press ends against rim.

4. Brush dough strips lightly with oil. Sprinkle pie evenly with parmesan cheese. Set pie on a foil-lined 12- by 15-inch baking sheet.

5. Bake in a 400° regular oven or a 375° convection oven until crust is browned and filling is bubbling, 20 to 30 minutes. If edges brown too rapidly, fold foil from baking sheet up to cover pie rim loosely.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 606(55% from fat); FAT 37g (sat 13g); PROTEIN 23g; CHOLESTEROL 74mg; SODIUM 1811mg; FIBER 4.7g; CARBOHYDRATE 47g


Sunset, MARCH 2001

-----------------------------------------------------------

Pot Pie of Turkey with a Cottage Cheese Potato Crust

Makes 6 Servings


Cottage Cheese Potato Crust
2 small potatoes, peeled , cooked for mashing
1 Tbsp butter, melted
1/2 cup Hood 1% Milk
1/2 cup Hood Cottage Cheese
Salt and pepper, to taste


Pot Pie Filling
1/2 cup celery, sliced, cooked
1/2 cup onion, chopped, cooked
1/2 cup carrot, peeled, sliced, cooked
8 oz. turkey, cooked cubed
1/2 cup peas, cooked
1 Tbsp parsley, chopped
1/2 cup Hood Sour Cream
1 cup prepared poultry gravy


Pot Pie Dough (for bottom crust)
1 3/4 cup all-purpose flour
3/4 Tbsp salt
1 Tbsp sugar
1/2 cup butter (at room temperature)
1/3 cup Hood Whole Milk
1 egg yolk

Pot Pie Dough (for bottom crust)
Place the flour, salt and sugar together into a mixing bowl.
Add butter and rub the mixture between your hands until it forms small pellets.
Add the milk and egg, and knead until it forms a solid dough ball.
Dust with flour as needed if sticky; then place dough in a bowl and allow it to rest for 15 to 20 minutes before using.

Cottage Cheese Potato Crust
Place the potatoes in a medium size pan and cover with water. Bring to a boil.
Cook potatoes until soft enough to mash.
Drain potatoes and place in a bowl. While still hot, mash potatoes until smooth. Add butter, milk, and cottage cheese. Season with salt and pepper. Reserve for topping the finished pot pie.

Pot Pie Filling
Blanch the celery, onion and carrots until cooked crisp to the bite (al denté). Cool and place the vegetables, turkey meat and peas into the same bowl.
In a medium bowl, mix sour cream and gravy with a whisk, and allow to come to room temperature. Mix the gravy and sour cream mixture with turkey/vegetable mixture. Season with salt and pepper to taste.
Preheat oven to 400°F.
To assemble the pot pies roll out the dough and place into small casserole dishes lightly coated with nonstick cooking spray. Dispense a 1/2 cup. serving or more into the casserole. Top this around the edges or over the entire filling with the cottage cheese potato mixture using a pastry bag and star tip.
Place a 4 oz. pie in the oven for 15 to 20 minutes, or until the internal temperature reaches 160°F.

Serving Suggestion: Serve from the oven in the casserole or dish it out family style.

Per Serving: 522 Calories; 24g Fat; 23g Protein; 47g Carbohydrate; 132mg Cholesterol; 80mg Calcium; 16g Saturated Fat; 835mg Sodium

Answer 2

When I make a pot pie, I melt cheese in the base sauce. I then add vegetables and use that to fill the crust for the pot pie. Depending on the amount and type used, the cheese gives the sauce a unique flavor without being "cheesy." In fact, no one ever knows I use cheese -- they just think it's great and ask for the recipe!

I use a small amount of cubed sharp cheddar -- allowing a few cubes to melt at a time. Taste after each addition melts to find the perfect combination. Good luck!

Answer 3

It wouldn't be necessary as pot pies usually are already cream or sauce based, but most things are better with cheese! I add it to everyone of my hotdishes - my family loves cheese, the kind of cheese depends on what your cooking. Just use what you like - velveeta gives an extra creaminess, chedder can be more stringy or clumpy but still adds a good flavor, swiss is good with chicken, and of course don't forget mozzarella or provolone or italian style dishes. And of course there are others - smoked varieties, edam, gouda, asiago...

Answer 4

You didn't mention what kind of Pot Pie you where making but I don't see why not if you add veggies that would balance the taste like if you added cheese to your veggies

Answer 5

It's generally unnecessary, but you could if you wanted to.

Answer 6

i don't see why not...that sounds good!