Type what you have

Ingredients

• ✓ pie crust
• chicken
• cream of mushroom soup
• green pea
• water
• chicken bouillon granules

Instructions

1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Ingredients

• ✓ pie crust
• egg
• milk
• mayonnaise
• cornstarch
• swiss cheese
• imitation crabmeat
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

By Debbie S

Ingredients

• ✓ pie crust
• cream of chicken soup
• cream cheese
• chicken
• mixed vegetable

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir condensed soup and cream cheese together in a large mixing bowl until thoroughly blended. Stir in chicken and thawed vegetables.
3. 3 Line a 9-inch pie pan with one crust. Pour chicken mixture into crust. Place remaining crust over filling, press to seal the edges, and cut several steam vents in the top. Cover crust edges with aluminum foil to prevent overbrowning.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue baking, checking often to ensure crust is not burning, until filling is bubbly, 15 to 20 more minutes.

By Sunflower

Ingredients

• ✓ pie crust
• spinach
• salt
• black pepper
• nutmeg
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Press bottom pie crust into a glass pie dish.
2. 2 Combine spinach, salt, pepper, and nutmeg in a large bowl. Add ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into the bottom pie crust. Place second pie crust on top of filling, seal and trim edges.
3. 3 Bake in the preheated oven for 40 minutes. Let stand for 10 minutes and cut into wedges.

By Julie

Ingredients

• ✓ pie crust
• tomato
• onion
• green bell pepper
• mayonnaise
• cheddar cheese
• mozzarella cheese
• bacon
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
4. 4 In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
5. 5 Bake at 350 degrees F for 25 minutes or until edges brown.

By this-is-a-deleted-account

Ingredients

• ✓ pie crust
• cream of potato soup
• mixed vegetable
• milk
• thyme
• black pepper
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. 3 Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. 4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ pie crust
• potato
• chicken gravy
• pea
• carrot
• chicken
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
3. 3 Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
4. 4 Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
5. 5 Bake in the preheated oven until golden brown, about 35 minutes.

By Breannazar

Ingredients

• ✓ pie crust
• chicken breast
• mixed vegetable
• cream of chicken soup
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mixed vegetables, condensed soup, and milk in a bowl.
3. 3 Pour the mixture into the bottom pie crust.
4. 4 Cover with second crust. Seal the edges and poke holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes.

By Tressie Grant

Ingredients

• ✓ pie crust
• thousand island salad dressing
• egg
• milk
• corned beef
• swiss cheese
• red cabbage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
3. 3 Whisk egg and milk together to make an egg wash. Brush over the borders.
4. 4 Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
5. 5 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
6. 6 Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

By lutzflcat

Ingredients

• ✓ pie crust
• margarine
• onion
• potato
• all-purpose flour
• oregano
• garlic powder
• black pepper
• beef broth
• carrot
• green pea
• beef

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
2. 2 Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
3. 3 Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

By Dan Poplawski

Ingredients

• ✓ pie crust
• turkey
• cream of chicken soup
• water
• turkey gravy mix
• mixed vegetable
• potato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Press pie crust into the bottom of a 9x13-inch baking dish, then layer turkey meat over crust; spoon cream of chicken soup over turkey.
3. 3 Bring 1 cup of water to a boil in a saucepan over medium heat and stir in mixed vegetables; cook until vegetables are tender, about 5 minutes. Whisk dry gravy mix with remaining 1 cup of water, then stir gravy mixture into mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour vegetables and gravy over cream of chicken soup layer in the pan. Spread mashed potatoes over the top of pie.
4. 4 Bake in the preheated oven until filling is bubbling, about 45 minutes.

By PABBYDOG

Ingredients

• ✓ pie crust
• cheddar cheese
• egg
• heavy cream
• milk
• hot sauce
• salt
• pepper
• paprika

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.
2. 2 In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.
3. 3 Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.

By Sara

Ingredients

• ✓ pie crust
• butter
• lobster tail
• all-purpose flour
• heavy cream
• cream sherry
• sea scallop
• gouda cheese

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
2. 2 Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
4. 4 Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
5. 5 Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

By Trish Clifton Wiltshire

Ingredients

• ✓ pie crust
• butter
• leek
• salt
• black pepper
• cream
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. 3 Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

By plume d'argent

Ingredients

• ✓ pie crust
• milk
• brown sugar
• cornstarch
• egg yolk
• butter
• vanilla extract
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

Ingredients

• ✓ pie crust
• all-purpose flour
• salt
• half and half
• egg
• swiss cheese
• spinach
• mushroom
• ham
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat together flour, salt, half-and-half and eggs in a medium bowl.
3. 3 Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
4. 4 Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

By Judy L. Bishop

Ingredients

• ✓ pie crust
• mozzarella cheese
• tomato
• basil leaves
• garlic
• mayonnaise
• parmesan cheese
• white pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press pie crust into a 9-inch round pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with aluminum foil.
3. 3 Bake in the preheated oven until light brown, 10 to 12 minutes. Sprinkle ½ cup mozzarella cheese over bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Drain tomato wedges in a colander or on paper towels; arrange over mozzarella cheese. Sprinkle with chopped basil and garlic.
5. 5 Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and white pepper in a bowl; spread over tomatoes but do not spread onto crust.
6. 6 Bake in the preheated oven until golden and bubbly, 35 to 40 minutes. Garnish with whole basil leaves and serve warm.

By UglyOldHag

Ingredients

• ✓ pie crust
• egg
• heavy cream
• green onion
• salt
• black pepper
• camembert cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
3. 3 Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
4. 4 Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

By RoseKitty8

Ingredients

• ✓ pie crust
• canola oil
• yukon gold potato
• salt
• black pepper
• andouille sausage
• onion
• green chile
• cheddar cheese
• gouda cheese
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
3. 3 Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
4. 4 Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
5. 5 Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
6. 6 Space hand pies evenly on the prepared baking sheet.
7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By Lela

Ingredients

• ✓ pie crust
• crab boil
• lobster tail
• butter
• onion
• celery
• all-purpose flour
• chicken broth
• milk
• seafood seasoning
• garlic powder
• black pepper
• mixed vegetable
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring water and crab boil to a boil in a large saucepan.
3. 3 Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
4. 4 Place a pie crust into the bottom of a 9-inch pie pan and set aside.
5. 5 Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated.
6. 6 Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and black pepper into thickened sauce.
7. 7 Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
8. 8 Pour lobster filling into the prepared pie crust.
9. 9 Cover with remaining pie crust and seal by crimping the edges of the two crusts together. Cut an X into top of pie crust with a sharp knife to allow steam to escape during baking.
10. 10 Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
11. 11 Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

By AUSTINNETWORK

Ingredients

• ✓ pie crust
• salmon
• cream cheese
• dill
• egg
• milk
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
2. 2 Bake in the preheated oven until lightly golden, 10 to 12 minutes.
3. 3 Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
4. 4 Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
5. 5 Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

By Jaded

Ingredients

• ✓ pie crust
• butter
• red onion
• garlic
• all-purpose flour
• chicken stock
• baby kale
• cannellini bean
• chicken
• tomato
• oregano
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
2. 2 Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
3. 3 Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
4. 4 Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
5. 5 Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ pie crust
• bacon
• vegetable oil
• all-purpose flour
• milk
• oyster
• worcestershire sauce
• cajun seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
2. 2 Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
3. 3 Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
4. 4 Bake in preheated oven for 30 minutes, until crust is golden.

By KTEEKIMO

Ingredients

• ✓ pie crust
• hot sausage
• red onion
• red bell pepper
• garlic
• ricotta cheese
• mozzarella cheese
• pesto
• romano cheese
• lime juice
• italian seasoning
• garlic powder
• onion powder
• salt
• lemon pepper
• zucchini
• walnut
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.
2. 2 Heat a large skillet over medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, about 3 minutes. Add red onion, red bell pepper, and garlic; cook and stir until sausage is browned and crumbly, about 5 minutes more. Drain and discard grease.
3. 3 Combine ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper in a small bowl. Spread over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts on top. Sprinkle with remaining mozzarella cheese.
4. 4 Bake in the preheated oven until crust is browned, about 30 minutes.

By Culinary Envy

Ingredients

• ✓ pie crust
• olive oil
• garlic
• artichoke heart
• bread crumb
• parmesan cheese
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until garlic starts to brown. Add artichoke hearts and cook, stirring occasionally, for 10 minutes. Stir in bread crumbs and 1/4 cup Parmesan cheese; cook and stir until heated through. Transfer 1/2 of the artichoke mixture to pie crust.
3. 3 Pour beaten eggs over artichoke mixture in crust and sprinkle with remaining 1/4 cup Parmesan cheese. Spoon remaining artichoke mixture on top and sprinkle with mozzarella cheese.
4. 4 Bake in the preheated oven until crust begins to brown, about 45 minutes.

By Lisa Bianco

Ingredients

• ✓ pie crust
• broccoli
• egg
• milk
• kosher salt
• nutmeg
• black pepper
• ham
• gruyere cheese
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lightly flour the bottom of a 9-inch pie or quiche pan and fit crust into the pan, all the way up to the edge. Lightly prick the bottom and sides of the pastry, 1 1/2 inches apart.
3. 3 Cut parchment paper to fit the bottom of the pan, place parchment on the pastry, and put pie weights or dried beans on top of the parchment.
4. 4 Bake on the center rack of the preheated oven for 10 minutes. Place pan on a wire rack, remove the weights and the paper, and allow to cool completely, about 30 minutes.
5. 5 Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until softened, about 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. 6 Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Break eggs into a large bowl and whisk until yolks and whites are combined. Add milk, salt, nutmeg, and pepper, whisking until well combined.
8. 8 Sprinkle broccoli, ham, Gruyere cheese, and chives evenly over the crust. Pour egg mixture over the filling.
9. 9 Set quiche on a baking sheet and place on the center rack of the oven. Bake until egg mixture is set, 45 to 50 minutes. Insert a knife in the center of the quiche to test for doneness; quiche is done when the knife comes out clean. Pace pan on a wire rack to cool for about 10 minutes. Serve warm.

By Bibi

Ingredients

• ✓ pie crust
• spinach
• red swiss chard
• vegetable oil
• onion
• garlic
• curry powder
• parsley
• salt
• black pepper
• oyster mushroom
• caper
• firm tofu
• skim milk
• nutmeg
• cinnamon
• cardamom
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3. 3 Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
4. 4 In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5. 5 Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

By Melissa Richter Ayers

Ingredients

• ✓ pie crust
• tomato
• bacon
• green onion
• basil
• oregano
• garlic powder
• red pepper
• cheddar cheese
• mayonnaise

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In alternating layers, fill pie crust with tomatoes, bacon, green onions, basil, oregano, garlic powder, and red pepper.
3. 3 Stir together cheese and mayonnaise in a small bowl.
4. 4 Spread over the top of pie. Cover loosely with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking for 30 more minutes.
6. 6 Serve pie warm or cold.

By Donnak

Ingredients

• ✓ pie crust
• beef sirloin
• pork roast
• chicken breast
• onion
• celery
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir beef, pork, and chicken in a Dutch oven over medium-low heat until meat begins to brown. Mix in onions and celery; season with salt and pepper. Continue cooking, stirring occasionally, for 5 more minutes.
3. 3 Arrange 2 pie crusts in a single layer in the bottom of a large roasting pan. Spread 1/2 of the meat mixture over crusts. Arrange 2 more pie crusts on top, then spread with remaining meat mixture. Cover with remaining 2 pie crusts, pressing and stretching them to the sides of the pan. Poke 8 small holes on top to allow steam to escape.
4. 4 Bake in the preheated oven until top is golden brown and pie is hot and bubbly, about 1 hour.

By Paulette Shank Norman

Ingredients

• ✓ pie crust
• turkey
• butter
• onion
• potato
• carrot
• celery
• mushroom
• garlic
• all-purpose flour
• thyme
• sage
• salt
• black pepper
• turkey broth
• pea

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
3. 3 Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
4. 4 Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
5. 5 Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

By Catha