Pizza Pot Pie

Filling Ingredients:

• ½ pound italian sausage
• ½ jar marinara sauce (12-15 oz)
• ½ cup parmesan or romano cheese
• 2 cup grated mozzarella cheese
• 20 slices of pepperoni, cut into quarters (optional)

Directions:

• Cook sausage directed on package
• Cut sausage into small pieces (about the size of a skittle)
• Combine ingredients and mix well

Pie Crust Ingredients:

• ½ cup flour
• 2 cup bisquick
• 1 tsp italian seasoning
• 4 tbsp butter (cut into small cubes)
• ¼ tsp salt
• 2/3 cup milk

Directions:

• Combine everything except flour in a large bowl and mix (add the milk last)
• Add flour and knead until not sticky. May require extra flour
• Roll as thin as possible on a flat surface
• Grease or spray a cupcake dish
• Cut the dough with a small bowl (about 5 inches across) and fill each cupcake slot. Add filling. Make sure you save enough dough to cover each pie.
• Cut pie tops with a cup (about 3 inches across). Cover each pie and scratch pie bottom and top crusts together with a fork
• Apply egg wash or butter over the top of each pie
• Pierce each pie top with a knife and bake in a pre-heated oven at 375 degrees for 23-28 minutes
• Should yield 10-12 pies

Cheesy Broccoli Pot Pie

Filling
Ingredients:

• 1 (10-12 ounce) packages frozen chopped broccoli
• ½ cup mayonnaise
• ½ cup parmesan cheese
• 1 cup grated cheddar cheese
• 1 (10 3/4-ounce) can condensed cream of mushroom soup

Directions:

• Cook broccoli as directed on package. Do not over cook
• Combine ingredients and mix well

Pie Crust
Ingredients:

• ½ cup flour
• 2 cup bisquick
• 1 tsp ground sage
• 4 tbsp butter (cut into cubes)
• ¼ tsp salt
• 2/3 cup milk
  

Directions:

• Combine everything except flour in a large bowl and mix (add the milk last)
• Add flour and knead until not sticky. May require extra flour
• Roll as thin as possible on a flat surface
• Grease or spray a cupcake dish
• Cut the dough with a small bowl (about 5 inches across) and fill each cupcake slot. Add filling. Make sure you save enough dough to cover each pie.
• Cut pie tops with a cup (about 3 inches across). Cover each pie and scratch pie bottom and top crusts together with a fork
• Apply egg wash or butter over the top of each pie
• Pierce each pie top with a knife and bake in a pre-heated oven at 375 degrees for 23-28 minutes
• Should yield 10-12 pies

Chicken Pot Pie

Filling
Ingredients:

• 1 cup frozen veggies (peas, corn, and carrots preferred)
• 1 can cream of chicken or cream of mushroom soup, condensed
• ¼ tsp black pepper
• ¼ tsp salt
• ¼ tsp garlic powder
• ½ can (14oz) chicken broth
• 1 boneless grilled chicken breast or 1 can chicken breast in water

Directions:

• Add veggies to a small skillet Pour in enough broth to cover the vegetables.
• Bring to a boil, reduce heat and simmer for ten minutes.
• Mix chicken, veggies, soup, pepper, salt, garlic powder. If too thick, add broth.
• Stir well and your filling is done.

Pie Crust
Ingredients:

• ½ cup flour
• 2 cup bisquick
• 1 tsp ground sage
• 4 tbsp butter (cut into cubes)
• ¼ tsp salt
• 2/3 cup milk

Directions:

• Combine everything except flour in a large bowl and mix (add the milk last)
• Add flour and knead until not sticky. May require extra flour
• Roll as thin as possible on a flat surface
• Grease or spray a cupcake dish
• Cut the dough with a small bowl (about 5 inches across) and fill each cupcake slot. Add filling. Make sure you save enough dough for pie tops.
• Cut pie tops with a cup (about 3 inches across). Cover each pie and scratch pie bottom and top crusts together with a fork
• Apply egg wash or butter over the top of each pie
• Pierce each pie top with a knife and bake in a pre-heated oven at 375 degrees for 23-28 minutes
• Should yield 10-12 pies