comfort food dinner

Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all!&nbsp;

Homestyle Pork Pot Pie

pie crusts

butter

all purpose flour

chicken stock

salt

black pepper

minced garlic

pork

thyme

Dijon mustard

vegetables

water

Preheat oven to 375 degrees.

On a lightly floured surface, carefully roll out one of the pie crusts. Transfer the pie crust to a prepared pie pan that has been sprayed with non-stick spray. 

**Note  - To help with the transfer of the dough, roll the dough loosely onto the rolling pin and unroll it carefully over the pie pan. Press the dough into the pie pan and allow the excess to fold over the sides of the pan. Set aside.

In a large stockpot over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper, and garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes).

Using a wooden spoon, stir in the thyme, mustard, pork, minced garlic, and frozen vegetables. Cook, stirring occasionally to heat through.

Carefully pour the pork filling into the prepared pie crust. On a lightly floured surface, roll the second pie crust out like the first one.  Transfer the dough over the pork filling (on the rolling pin) and carefully unroll to cover.

Use a paring knife to trim the excess dough away (saving some for the leaf garnish), and use a fork to press and seal the bottom and top crusts together. 

Use a paring knife to cut some steam holes into the top crust, and insert a pie bird (optional).

Use some of the trimmed dough to cut out leaf shapes and use a little water to adhere the leaves to the top of the pie (optional).

In a small bowl, mix the egg and 1 tablespoon water. Brush the egg wash over the top crust. 

Place the pie on a baking sheet and bake in a preheated oven for 40-45 minutes or until the crust is golden brown and the filling is heated through.

Cool for at least 20 minutes and serve.

https://embed.mediavine.com/videos/dzdwplhe1gr4asyspyjn

Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. It’s comfort food that’s as easy as one, two, three.

Pork Pot Pie

This easy lunch or light dinner combines quinoa, vegetables a creamy tahini dressing to stuff baked sweet potatoes. Vegan, gluten-free and a low histamine recipe.

Quinoa stuffed sweet potatoes with tahini dressing

potatoes

quinoa ((dry weight))

parsley

olive oil

onion

garlic (minced, optional)

red bell pepper (or equivalent mixed peppers)

pumpkin seeds

black pepper (optional)

tbsp tahini

Preheat the oven to 200C and line a baking tray with parchment paper. One at temperature, pierce the sweet potatoes with a fork and then bake for 35-40 minutes (depending upon the size of the potato).

While the potatoes are cooking, prepare your quinoa according to packet instructions. Add a tsp of dried parsley to the cooking water.

In a pan, heat the olive oil and gently fry the onion or leeks and garlic for 3-5 minutes until softened. Add the peppers, quinoa, salt and pepper. Stir well and cook for 6-8 minutes until the peppers are tender.

Make the tahini dressing by combining tahini and water and stirring well until it becomes creamy. Add more water if it is too thick, more tahini if too thin to the consistency you prefer.

Remove the sweet potatoes from the oven, slice lengthways and use a fork to &#039;fluff up&#039; the potato in the middle. Spoon in the quinoa mixture, then drizzle with the tahini dressing. Add a sprinkle of pumpkin seeds. Serve and enjoy!

Brisket Pot Pie is a hearty meal to make the most of leftover brisket. Flaky pie crust filled with smoky brisket chunks, tender vegetables in a well seasoned gravy. 

Brisket Pot Pie

beef brisket, chopped

russet potatoes

carrots

celery

English peas

beef broth

Worcestershire sauce

garlic

smoked paprika

rosemary

Preheat oven to 375°.

Roll one pie crust out and place into...

Roll one pie crust out and place into a 12 inch cast iron skillet or deep baking dish. Prick the pie crust all over with a large tined fork. Place a large sheet of aluminum foil over the pie crust, pressing it down flat over the entire crust.

Bake for 15 minutes. Remove from oven and...

Bake for 15 minutes. Remove from oven and set aside, remove the foil.

Add olive oil to another large skillet and...

Add olive oil to another large skillet and cook the onions, carrots and celery, over medium- high heat. Stir often until softened. Remove to a bowl and set aside.

In the same skillet, melt butter and whisk...

In the same skillet, melt butter and whisk in the flour. Cook over medium heat, whisking until golden brown.

Add the beef broth and Worcestershire sauce, whisking...

Add the beef broth and Worcestershire sauce, whisking until well combined.

Next, add the potatoes and continue to cook...

Next, add the potatoes and continue to cook until gravy thickens.

Stir in the brisket, cooked vegetables and English...

Stir in the brisket, cooked vegetables and English peas.

Pour mixture into the prepared pie crust.

Roll out the top pie crust and cover...

Roll out the top pie crust and cover the filling. Trim if needed and crimp the edges to seal. Cut 2- 3 slits in the top using a sharp knife.

Beat the egg and water together and brush...

Beat the egg and water together and brush over the pie crust.

Place the skillet onto a rimmed baking sheet...

Place the skillet onto a rimmed baking sheet to catch any spills if it cooks over. Bake for 45 minutes or until crust is golden brown and filling is bubbly.

Remove from oven and cool 10 minutes before...

Remove from oven and cool 10 minutes before slicing and serving.

Juicy garlic butter steak bites served over creamy mashed potatoes—perfect for cozy weeknight dinners or special occasions.

Steak Bites & Mash

sirloin steak, cut into bite-sized pieces.

tbsp vegetable oil.

garlic, minced.

unsalted butter (for steak bites).

tsp dried thyme.

tsp dried rosemary.

Salt and pepper

lbs potatoes,

milk.

unsalted butter (for mash).

Salt and pepper to taste (for mash).

Boil Potatoes

Place peeled, cubed potatoes in a pot. Cover with cold water, add salt, and bring to a boil.

Simmer Potatoes

Simmer the potatoes until tender, about 15 minutes. Drain and return to the pot.

Prepare Mash

Add milk and butter to the potatoes, then mash until smooth. Season with salt and pepper to taste.

Heat Oil

Heat vegetable oil in a large skillet over medium-high heat.

Sear Steak Bites

Add steak bites in batches to avoid overcrowding. Sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.

Sauté Garlic

Reduce the skillet heat to medium. Add minced garlic and sauté until fragrant, about 1 minute.

Make Garlic Butter

Stir in butter, thyme, and rosemary. Cook until the butter is melted and slightly browned.

Combine Steak With Sauce

Return the steak bites to the skillet. Toss in the garlic butter and heat through for 1 minute. Season with additional salt and pepper if needed.

Serve

Serve the steak bites over mashed potatoes and drizzle any remaining garlic butter from the skillet on top.

Baked Rice with Mushrooms

carton of fresh, sliced mushrooms

white rice, long-grain variety.

beef

onion soup (French-style,

(or about 115 grams) of butter or margarine.

Melt Butter

Pop a stick of butter into a casserole dish (about 28 x 33 cm).

Preheat Oven

Preheat the oven to 175°C (350°F) while the dish sits in there, letting the butter melt.

Remove And Combine

Carefully take the dish out of the oven after the butter's melted. Toss in the rice, onion soup, beef consommé, and mushrooms right over the melted butter.

Stir Ingredients

Mix everything gently with a fork or spoon so the rice spreads evenly in the liquid.

Bake

Put the dish back in the oven and bake for 30-40 minutes, checking for a golden, beautifully browned top.

White chicken chili with cream cheese is creamy, cozy, and packed with shredded chicken, white beans, and green chiles. Make this easy white chicken chili in the crockpot or stovetop for a comforting, high-protein dinner that’s freezer-friendly and family-approved.

White Chicken Chili with Cream Cheese

½ lbs boneless skinless chicken breasts (or thighs)

small yellow onion, diced

garlic,

beans

can corn, drained (or 1 ½ cups frozen)

green chiles

tbsp The Spice Girl Kitchen Mexican Seasoning

chicken broth

8-oz block cream cheese,

heavy cream

lime (optional, to brighten the flavor)

chopped fresh cilantro

avocado

Monterey Jack or cheddar cheese

jalapeños

lime wedges

tortilla chips

Place chicken breasts in the base of a 6-quart slow cooker. Add onion, garlic, beans, corn, green chiles, spices, salt, and chicken broth.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shreddable.

Shred the chicken directly in the slow cooker using two forks. Add the cream cheese and heavy cream, then stir well until melted and smooth.

Let the chili continue on low for 10–15 minutes to fully combine. Taste and adjust salt if needed. Squeeze in lime juice, if using.

Ladle into bowls and load up with your favorite toppings.

Slow Cooker Instructions:

In a large Dutch oven or pot, heat 1 tablespoon olive oil over medium heat. Add onion and sauté 3–4 minutes until softened. Stir in garlic and cook 1 minute more.

Add chicken, beans, corn, green chiles, spices, salt, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.

Remove the chicken, shred it with two forks, and return it to the pot.

Reduce heat to low. Stir in cream cheese and heavy cream, stirring until melted and fully incorporated. Add lime juice, if using.

Ladle into bowls and garnish with desired toppings.

Stovetop Instructions:

https://www.youtube.com/watch?v=tkKIGiaWQz4

Crockpot White Chicken Chili with Cream Cheese

Few meals warm the soul quite like Hamburger Gravy Over Mashed Potatoes. This hearty dish combines rich, savory ground beef gravy with creamy, buttery mashed potatoes for the ultimate comfort food experience — perfect for chilly evenings or anytime you crave a warm, satisfying dinner.

Cozy Hamburger Gravy Over Mashed Potatoes – Comfort Food at Its Best

lb (450 grams) lean ground beef

onion,

all-purpose flour

salt (or

thyme (optional)

lbs (900 grams) russet potatoes, peeled and cubed

unsalted butter

(120 milliliters) milk or heavy cream

Cooking the Ground Beef

Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

Adding Flavor

Add diced onions and minced garlic. Cook until onions are softened and fragrant, about 5 minutes.

Making the Gravy

Sprinkle flour over beef mixture, stir to coat, then slowly pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce, salt, pepper, and thyme. Simmer 5–7 minutes until thickened.

Preparing the Mashed Potatoes

While gravy simmers, place potatoes in salted water, boil until fork-tender (about 15 minutes). Drain, mash with butter and milk, season with salt and pepper.

Serving

Spoon mashed potatoes onto plates, ladle gravy on top, and serve warm.

Top 7 comfort food dinner recipes from across the web

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Homestyle Pork Pot Pie

Quinoa stuffed sweet potatoes with ...

Brisket Pot Pie

Steak Bites & Mash

Baked Rice with Mushrooms

White Chicken Chili with Cream Chee...

Cozy Hamburger Gravy Over Mashed Po...

Top 7 comfort food dinner recipes from across the web

The most viewed comfort food dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homestyle Pork Pot Pie

Quinoa stuffed sweet potatoes with ...

Brisket Pot Pie

Steak Bites & Mash

Baked Rice with Mushrooms

White Chicken Chili with Cream Chee...

Cozy Hamburger Gravy Over Mashed Po...

The most viewed comfort food dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine