Beef Stroganoff Pot Pie

1 1/3 cups plus 1/4 cup all-purpose flour, divided
1/2 teaspoon salt, divided
1/3 cup shortening
4-5 Tablespoons ice water
2 Tablespoons butter
1 Tablespoon vegetable oil
1 1/2 pounds beef steak, cut into 1/2-inch wide strips
1 cup sliced onion (about 1 medium)
1 package (8 ounces) white mushrooms, cleaned
1 can (14 1/2 ounces) beef broth
1 cup reduced-fat sour cream

Place 1 1/3 cups flour and 1/4 teaspoon salt in food processor bowl. Add shortening; process until coarse crumbs form. Add ice water to misture, 1 tablespoon at a time, whille processing; process just until ball begins to form, adding more water if necessary. Chill dough 1 hour.

Preheat oven to 400 degrees F. Heat butter and oil in large skillet over medium-high heat. Add steak strips; saute' until browned, about 3 minutes. Transfer steak to plate. Add onion; saute' until tender. Transfer to plate. Add mushrooms; saute', stirring constantly, untill lightly browned, 2-3 minutes.

Reduce heat to medium. Stir in remaining flour and salt. Add beef broth; cook and stir until thickened. Cook 1 minute. Stir in sour cream. Return steak strips and onion to sauce; cook until thoroughly heated. Pour into 2-quart casserole dish.

Roll out chilled dough on lightly floured surface to fit top of dish. Cut star from center with star-shaped cookie cutter.

Place pastry over filling. Trim and flute edge. Bake until filling is bubbly and crust is browned, 25-30 minutes.


Makes 4-6 servings

Ranch Chicken Pizza

1/2 cup Hidden Valley® The Original Ranch® Dressing
1 package(3 oz) Cream cheese, softened
2 tablespoons tomato paste
1 cup chopped cooked chicken
1 (12-inch)prepared pizza crust
1/2 cup roasted red pepper strips, rinsed and drained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup chopped green onions
1 cup (4 oz) shredded Mozzarella cheese


Preheat oven to 450°F.

Combine dressing with cream cheese and tomato paste. Stir in chicken; spread mixture on pizza crust. Arrange peppers, olives and onions on pizza; sprinkle cheese over all.

Bake at 450°F. for 15 minutes, or until hot and bubbly.

Makes 8 servings.


Helpful Tips

For as crispier pizza crust, either place the crust directly on an oven rack or use a perforated pizza pan that allows hot air to circulate all around the pizza dough.

Hearty Chicken Pot Pie

1 can (10 3/4 ounces) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots thinly sliced (about 1 1//2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2 1/2 cups chopped cooked chicken


Combine broth, 1 cup water, carrots and potatoes in medium saucepan, Brint to a boil; reduce heat and simmer over low heat 10 minutes.

Preheat oven to 425 degrees F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute' until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.

Makes 6 servings


Helpful Tips

You can double the recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.