Pot pies: the new generation - includes recipes

Sunset, March, 1997 by Betsy Reynolds Bateson

They're more flavorful - and as popular as ever

If you think that homemade pot pies and a busy schedule are incompatible, check out these savory updated versions. With help from some shortcut ingredients, your pie can be ready for the oven in just 40 minutes.

Handy stir-fry vegetables, flank steak, and rice create one flavorful filling. For another, chicken and potatoes combine with canned black beans, corn, tomatoes, and chilies. For ease and speed, use purchased refrigerated pie crusts.

Stir-fry Beef Pot Pie

Prep and cook time: About 1 hour and 40 minutes, including 1 hour baking

Notes: You can substitute 1 pound mixed frozen vegetables for fresh.

Makes: 1 pie, 6 servings

1 cup medium-grain white rice

1 1/4 cups beef broth

1/3 cup oyster sauce

2 tablespoons cornstarch

4 cloves garlic, minced

1/2 to 1 teaspoon hot chili flakes

1 pound beef flank steak

2 teaspoons olive or salad oil

1 pound (about 5 cups) fresh stir-fry vegetable mixture (found in produce section)

1 cup green onion pieces (1-in. size)

1 unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature

1. In a 2- to 3-quart pan, cover rice with 1 2/3 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes longer.

2. Meanwhile, mix 1 cup broth with oyster sauce, cornstarch, garlic, and chili flakes; set aside. Thinly slice steak across grain into 1/8-inch-thick slices. Add oil to a 10- to 12-inch nonstick frying pan over high heat; when hot, add meat. Cook, stirring constantly, until meat is no longer pink, about 4 minutes. Add remaining broth, stir-fry vegetable mixture, and onions. Cook, covered, just until vegetables are bright green, about 3 minutes. Stir seasoned broth into meat mixture; bring to a boil.

3. In a bowl, combine rice with meat-vegetable mixture; spoon into a 10-inch pie dish, 9-inch square pan, or 1 1/2-quart baking dish.

4. Unfold pie crust according to package directions. On a lightly floured board, roll into a 12-inch round for pie dish, or 1 inch larger than dish of another shape. Place over beef and vegetable mixture; fold edges under and flush with pan rim, and flute firmly against rim. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.

5. Bake in a 350 [degrees] oven until filling is hot in center, about 1 hour. Lay foil over crust if it begins to overbrown. Let cool about 10 minutes; spoon from dish or cut into wedges.

Per serving: 484 cal., 37% (180 cal.) from fat; 22 g protein; 20 g fat (7.6 g sat.); 53 g carbo (2.6 g fiber); 911 mg sodium; 49 mg chol.

Southwestern Chicken Pot Pie

Prep and cook time: About 1 hour and 40 minutes, including 1 hour baking

Notes: For a vegetarian version, use 3/4 pound potatoes instead, and substitute 4 cups broccoli florets for the chicken.

Makes: 1 pie, 6 servings

1 cup chicken broth 4 boneless, skinless chicken breast halves, cut into about 3/4-inch chunks 1/2 pound thin-skinned potatoes, diced 3 tablespoons cornstarch 1 can (14 1/2 oz.) stewed Mexican-style tomatoes 1 can (15 oz.) black beans, rinsed and drained 1 can (8 3/4 oz.) corn kernels, drained 1 can (4 oz.) diced green chilies 1/2 cup chopped fresh cilantro 1 unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature

1. In a 10- to 12-inch nonstick frying pan over high heat, combine 1/2 cup broth, chicken, and potatoes. Cover and cook, stirring occasionally, until chicken is no longer pink when cut in thickest portion and potatoes are just barely tender when pierced, about 5 minutes.

2. Stir together remaining broth and cornstarch.

3. When chicken is done, stir in cornstarch mixture and bring to a boil. Remove from heat. Stir in tomatoes with juice, black beans, corn, chilies, and cilantro. Pour into a 10-inch pie dish, 9-inch square pan, or 1 1/2-quart baking dish.

4. Unfold 1 pastry round according to package directions. On a lightly floured board, roll into a 12-inch round for pie dish, or 1 inch larger than dish of another shape. Place over filling; fold edges under and flush with pan rim, and flute firmly against rim. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.

5. Bake pie in a 350 [degrees] oven until filling is hot in center, about 1 hour. Lay foil over crust if it begins to overbrown. Let pie cool about 10 minutes, then spoon from dish.

Per serving: 384 cal., 28% (108 cal.) from fat; 25 g protein; 12 g fat (4.4 g sat.); 45 g carbo (4.3 g fiber); 801 mg sodium; 55 mg chol.