I love pie. I love dessert pies, and I love savory pies, too. When I visited my sister in Minnesota last month, she made Ina Garten’s Chicken Pot Pie. If you like Chicken Pot Pie, you will have to try this homemade version. It’s not your frozen dinner Chicken Pot Pie. And if you’ve only ever had the cheap frozen dinner version, then try the homemade version, and you will be a convert to Chicken Pot Pie forever. I promise.
I made two savory pies this week. I made Cowboy Quiche from the newly released The Pioneer Woman Cooks – Food From My Frontier cookbook, and I made Incredibly Addictive Crab Pie from the She’s Got Flavor website.
If you think you do not like quiche, then try PW’s Cowboy Quiche. It is made with lots of carmelized onions, bacon, and sharp cheddar cheese. Full of flavor and robust. Can food be robust? The recipe is not posted on PW’s blog – the closest one is for Pioneer Woman’s Quiche – except for the mushrooms, artichokes, and Swiss Cheese. Guess you’ll just have to buy her cookbook (but totally worth it).
A slice of PW’s Cowboy Quiche – I ate a piece for dinner and then I ate a piece for breakfast the next morning. Quiche reheats beautifully in the microwave.
Incredibly Addictive Crab Pie.
The other savory pie that I made this week was from the blog, She’s Got Flavor, and is named Incredibly Addictive Crab Pie. I had some really good crab meat in my frig waiting for a good recipe to use it in, and this fit the bill. It also came in handy for my series of Lenten recipes for those who don’t eat meat on Fridays.
A piece of creamy, spicy crab pie.
Now here’s a few things about these recipes. I made my crusts from scratch, but if you do not want to do that then I totally recommend using the premade pie crusts. Let nothing stand in the way of trying these recipes.
When I made PW’s Cowboy Quiche, it took a lot longer than the 12 to 15 minutes listed in the recipe to carmelize my onions. It’s totally worth the wait to get them to that golden brown color because of the sweet flavor it adds to the final product.
Here are my notes / changes to the Incredibly Addictive Crab Pie recipe:
¾ cup of green onions is roughly one bunch
Hot Sauce – I used Frank’s
Seasoning – I used 1 teaspoon of Old Bay
For the black pepper, granulated garlic, and sea salt – I used 1 teaspoon of each
For the nutmeg – I used a dash
Instruction #2 states to fold all of the ingredients together. Okay, that’s hard to do even with the cream cheese and mascarpone cheese softened to room temperature so here is what I did: I creamed together the cream cheese and mascarpone cheese and blended the beaten eggs into this mixture until they were well combined. THEN, I folded in the remainder of the ingredients and followed the rest of the instructions as written.
Both the quiche and the crab pie reheat beautifully in the microwave.
When you think of pies, don’t just think of dessert pies. Think about the many savory pies that are out there, too.
Wanna know something? I love pies.