British > Pies > Creamy Pies > Potato Pies

Creamy Celery and Potato Pie Recipe

Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 4 celery stalks, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pie crust

Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the onion and garlic and sauté until softened.
4. Add the sliced celery and sauté for another 5 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Gradually pour in the milk and broth, stirring constantly until the mixture thickens.
7. Add the thyme, salt, and pepper to taste.
8. Remove from heat and set aside.
9. Roll out the pie crust and place it into the pie dish.
10. Layer the sliced potatoes in the bottom of the crust.
11. Pour the celery mixture over the potatoes.
12. Cover the pie with foil and bake for 45 minutes.
13. Remove the foil and bake for another 15 minutes or until the crust is golden brown.
14. Let the pie cool for 10 minutes before serving.

Preparation time: 20 minutes
Cooking time: 1 hour
375°F (190°C)
Serving size:
6 servings

Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 42g
Protein: 6g
Fiber: 4g
Sodium: 360mg

Substitutions for ingredients:
- You can use sweet potatoes instead of regular potatoes.
- You can use leeks instead of onions.
- You can use vegetable broth instead of chicken broth.

- Add cooked bacon or ham for a meatier version.
- Add grated cheese on top of the pie before baking.
- Add chopped fresh herbs, such as parsley or chives, for extra flavor.

Tips and tricks:
- To prevent the crust from getting soggy, brush the bottom with egg white before adding the potatoes.
- You can use a store-bought pie crust to save time.
- Make sure to slice the potatoes thinly to ensure even cooking.

Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.

Sprinkle chopped fresh herbs on top of the pie before serving.

Pair the pie with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve the pie with a side salad or roasted vegetables.

Troubleshooting advice:
- If the pie is too watery, add more flour to the celery mixture.
- If the crust is browning too quickly, cover it with foil.

Food safety advice:
Make sure to cook the pie until it reaches an internal temperature of 165°F (74°C) to ensure that it is safe to eat.

Food history:
Potato pies have been a popular dish in Europe for centuries, especially in Ireland and England.

Flavor profiles:
Creamy, savory, and comforting.

Serving suggestions:
Serve the pie warm with a dollop of sour cream or Greek yogurt on top.

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Taste: Creamy, Savory, Herbal, Earthy, Aromatic