an army wife's guide to life

food and homemaking goodness

Cheese-topped Pot Pie

on January 31, 2013

Alright, so my original plan for this pot pie was to use a real pie crust as the topping…but that crust got used for something else, and I had to improvise. Sometimes, improvisation leads to the best things, like a cheese crust on a pot pie.

Image

 

So here’s what you’ll need:

  • 3/4 cup navy beans (dry) or 1 can, undrained
  • 1 cup cream of mushroom soup or 1 can
  • 1/2 of a medium onion, diced
  • 2-3 cloves of garlic, chopped fine
  • butter
  • frozen peas
  • frozen carrots
  • frozen greenbeans
  • 1/2 block Monterrey jack cheese, shredded
  • pie crust (mine was premade and frozen)

 

  1. If you’re using dry beans, start those early, I didn’t soak mine, I just cooked them in my crock pot on high for about 8 hours or so, and they came out perfectly. Also if you’re cooking your beans, make sure to season them. I added a little salt and pepper to the cooking water, and 2 cubes of chicken bouillon, just to give them some extra flavor.
  2. Preheat the oven to 350.
  3. Cook your onion and garlic in butter until soft. Instead of melting the butter first, I just threw everything into the pan and let it all work its magic together. And I always, always season at this step. Just a pinch of salt and pepper will do the trick. 
  4. Add the beans, with their liquid (especially if you cooked them yourself), peas, carrots, and greenbeans to the pan. You can add whatever other veggies you’d like to the mix as well, but those were the ones I had handy. You want to create a nice balance between the beans and the veggies, so the amounts are up to you as well. Cook those down until they’re tender, before adding the cream of mushroom soup. I used a cup of my homemade soup, but if you’re using a can, 1 should work nicely.
  5. Season to your taste. I added garlic and onion powder, to bring out the garlic and onion already in the pan, as well as more pepper and salt. 
  6. Let it simmer until it thickens up, then add it to the pie crust. Don’t over fill it. I had extra filling when I was done, you don’t have to use it all. 
  7. Top with shredded cheese. You want a nice, thick layer so it makes an actual crust on the top when baked. You’ll also want to protect the edges of the pie crust with foil so they don’t over cook. 
  8. Cook for fifteen minutes, then remove the foil and cook for another fifteen. The cheese should take on a nice, golden brown appearance. 

Of course, this can also be done with chicken, the way you’d think of a traditional pot pie. In that case, I’d also cook the chicken all day in my crock pot so it was falling-apart tender, and go from there.  

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: