Ingredients1 h servings
- In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain.
- Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk. Bake at 425 degrees F for 30-35 minutes or until golden brown. Serve warm.
ReviewsRead all reviews 9
Delicious! I only had a single pie crust the first time, so I topped with Cheddar cheese the last 10 minutes of baking. I also added a tablespoon of flour to the broth to thicken it rather tha...
I made this recipe, mostly because I had all the ingredients on hand. However, I did alter it a bit. I used only one pie crust (Pepperidge Farm) for the bottom crust. I cut the potatoes by 1/3...
Enjoyed this very much. We also added some peppered chichen breast and mixed veggies and turned it into a potatoe pot-pie.
Growing up in Bucks Co. Pa. this was a weekly meal when we had cool weather. My Mother would save the broth from the potatoes to be poured over our bowl full of pie at the table. For those that ...
Excellent recipe. I did modify it a little for my own tastes. I decided to add broccoli and a cheese layering between the potato layers. Finally I added a layer of cheese on top instead of...
This was a fantastic dinner made according to recipe with a thin layer of cheddar cheese underneath the top crust. Great for a cold night!
I was looking for a recipe to use up some potatoes and a bit of leftover chicken and decided to give this one a try. It looked good on paper and it tastes good in my mouth! I did have to modify ...