Posted by: A. C. Cockerill | January 11, 2017

Foodie Corner – 2017 – Post #1 – Playing With Pot Pies

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2017 – Post #1 – Playing With Pot Pies

What are a few variations on single-serving pot pie crust?

My two cents, but please share yours:

In addition to playing with fillings for single-serving pot pies, I like to play with the crusts. To reduce the carbs., remove the bottom crust entirely. For the top crust, here are a few of my favorites.

  1. Puff pastry toppers placed over warmed filling (toppers – baked ahead of time, frozen, and warmed one at a time in microwave)
  2. Thick layer of mashed potatoes placed over warmed filling and browned under broiler
  3. Herb stuffing placed over warm filling (sprinkle seasoned breadcrumbs in thick layer, moisten thoroughly with broth, dot with 1-2T butter, and microwave for 8-10 minutes until stuffing has your preferred texture)
  4. Thin slices of cinnamon bun dough placed over warmed filling (bake at 350 degrees F until buns are cooked and golden)
  5. Thick slices of frozen croissants placed over warmed filling and microwaved until thawed and warm.

As always, be sure to play with these recipes and make them your own. Enjoy.


  1. Being lazy and simplistic, we just cut up a couple of boiled chicken breasts (I would used thighs, but my wife prefers white meat). Then we mix them with some cream of chicken soup and a large can of Veg-All and pout it into the bottom shell of a double pie crust. Put the other crust on top and bake it at 350. I don’t have the recipe in front of me, so I’m not sure how long we bake it, but we don’t want the crust to be hard and flaky. Slightly on the gummy side is better.

    • Sounds great! What an easy recipe, David. Cheers, Ashley

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