Its our last day in Disney today and it bittersweet. Sweet because Disney isnt free, bitter because I never want to leave. To forget about that, Im sharing Dobby’s favorite portable savory pie (modified from this post). This is actually a meatless recipe but tastes delicious just like it had meat in it. Everyone at the party said it tasted like a chicken pot pie. Since I love chicken pot pie I think thats a fantastic compliment. Be warned though, these went like hot cakes so you will probably want to double the recipe if making for a large crowd. PS-I think hand pies are my new favorite form of food. You can walk around and eat them, you dont need a plate and…PIE!
Servings: ~20 pasties Prep Time: 20min Cook Time: 40min Difficulty: Easy
- 5 or 6 medium sized red potatoes skin on (you can remove the skin but that takes a lot of time and I prefer skin on)
- 1 medium sized onion, diced
- 2 carrots, grated
- 1/2 cup frozen peas (can be omitted)
- 1/3 cup grated sharp cheddar cheese
- 1 can (10 oz) condensed cream of mushroom soup
- salt and pepper
- 2 boxes pie crust
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the uncooked potatoes, onion, carrots, peas, cheese, soup, salt and pepper. Stir to combine.
- Roll out the dough, cut into 4-inch circles or squares, place 1 to 2 tbs of veggie mixture in the middle of the dough, fold in half, and crimp the edges. If the dough will not stick together wet the edges of the crust with water (lightly just enough to get it to stick) and press together.
- Transfer the pasties to a parchment paper lined baking sheet.
- Cut a slit in the top of each pastry, and lightly brush them with the egg wash.
- Bake at 400 degrees F for 40, or until light brown.
CHIME IN!!! Do you like chicken pot pie? What do you make to feed large crowds? How was your week?