2 tasty dinner pie recipes: chicken pot pie and spinach wild rice

You don't have to wait for dessert to tuck into a delicious pie. These savoury dinner pies are easy to make and perfect for the whole family.

Frozen potpies can't hold a candle to this lovely dish that uses up the leftovers from Sunday's roast chicken. The pie can be made ahead and frozen, tightly covered with freezer-safe foil, for up to three months.

Makes 6 servings

• 250 g (1 c) chopped peeled potatoes
• 250 g (1 c) sliced carrots
• 75 g (1/3 c) chopped yellow onion
• 125 g (1/2 c) butter or margarine
• 125 g (1/2 c) all-purpose flour
• 3 ml (3/4 tsp) salt
• 2 ml (1/2 tsp) dried thyme, crumbled
• 2 ml (1/2 tsp) ground black pepper
• 350 ml (1 1/2 c) chicken stock or reduced-sodium canned chicken broth
• 175 g (3/4 c) milk
• 500 ml (2 c) chopped cooked chicken
• 125 g (1/2 c) frozen peas
• 125 g (1/2 c) frozen corn
• Pie pastry1. In a large saucepan, combine the potatoes and carrots, and cover them with water. Bring the water to a boil; reduce the heat, cover, and simmer until crisp-tender, eight to 10 minutes. Drain the potato-carrot mixture and set aside.

  2. In a large skillet over moderate heat, sauté the onion in the butter or margarine until tender. Stir in the flour, salt, thyme, and pepper until well blended. Gradually add the stock and milk, stirring constantly. Bring the mixture to a boil; cook, stirring constantly, until the mixture is thickened. Stir in the chicken, peas, corn and the potato-carrot mixture. Remove the skillet from the heat.

  3. Preheat the oven to 218°C (425°F). Line a 23-centimetre (nine-inch) pie plate with the bottom piecrust; trim the edges of the dough even with the edges of the plate. Spoon the pie filling into the bottom crust. Roll out the remaining piecrust; cut slits or decorative vents in the crust.

  4. Carefully transfer the crust to cover the pie filling. Fold the top edges of the pastry over and under the bottom crust edges; pinch the edges together to seal. If desired, form a decorative edge around the piecrust with a fork or with your fingers.

  5. Bake the pie until the crust is golden brown, 35 to 40 minutes. Let the pie stand for 15 minutes before serving. To bake a frozen pie, cover the edges with pieces of foil and set on a baking sheet. Bake in a 218°C (425°F) oven 30 minutes. Reduce the heat to 176°C (425°F) and bake for an additional 70 to 80 minutes or until the crust is golden brown.

Here is a quiche-like pie that will delight everyone in the family, including the vegetarians.

Makes six to eight servings

• Pie pastry
• 3 eggs
• 250 ml (1 c) half-and-half
• 250 ml (1 c) cooked wild rice
• 250 ml (1 c) shredded Swiss cheese
• 125 g (1/2 c) frozen chopped spinach, thawed1. Preheat the oven to 230°C (450°F). Line a 23-centimetre (nine inch) pie plate with the piecrust; turn under the edges of the dough and, if desired, form a decorative edge around the piecrust. Line the piecrust with a double thickness of foil. Bake the piecrust five minutes; remove the foil and bake five minutes more. Remove the piecrust from the oven and reduce the heat to 230°C (350°F).

  2. In a large bowl, beat the eggs with the half-and-half. Add the wild rice, cheese, and spinach, and blend well. Pour the egg mixture into the piecrust. Cover the edges of the crust with pieces of foil and bake until a knife inserted near the centre comes out clean, 30 to 35 minutes.

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