Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Downtown diners missed that Market mojo
• A taste of Spain in Salem
• Apple of his eye
• Stepping up to the plate

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Easy Beef Pot Pie

1/2 cup chopped onion

2 Tbsp. butter

2 cups cooked beef, cut into 12-inch pieces

1 cup frozen peas and   carrots, cooked

1 cup diced, cooked potatoes

1 cup beef gravy, left over or purchased

1/4 cup butter

1 1/2 cups flour

1 cup grated cheddar cheese

2 tsp. sugar

2 tsp. baking powder

1 tsp. salt

1 1/2 cups milk

In a skillet over low heat, melt 2 Tbsp. butter. Add onions and saute until tender, about four minutes. Combine onions with chopped beef, cooked peas and carrots, potatoes and gravy; set aside. Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350-degree oven. Combine flour, cheese, sugar, baking powder, salt and milk in a mixing bowl. Stir until blended. Pour into baking dish then spoon beef mixture over the batter. Do not stir. Bake the beef pie for 55 to 65 minutes, until crust is browned and filling is bubbly.

Source: Diana’s Kitchen

Easy Chicken Pot Pie

2 (15 oz.) refrigerated pie crusts*

1 large (10 oz.) can white-meat chicken, drained

1 small (5 oz.) can white-meat chicken, drained

1 jar (12 oz.) chicken or turkey gravy

1 small bag frozen mixed vegetables of your choice

Preheat oven to 425 degrees. Prepare bottom crust in a pie pan according to package directions.

In a large bowl, mix canned chicken, gravy and vegetables until well blended. Gently spoon chicken mixture into the bottom pie crust and spread evenly.

Top with second pie crust according to package directions. Cut away any excess overhanging crust, leaving the top crust slightly larger than the bottom crust. Roll the top crust over the bottom crust, press the two together gently and then crimp. Using a knife, cut several slits in the top crust. Cover edges with aluminum foil to prevent them from burning.

Bake 30 minutes, then remove aluminum foil and discard. Continue baking 15-20 minutes or until crust is golden brown and knife inserted in center comes out very hot.

*Available in the refrigerated cookie dough and biscuit aisle. Each box comes with two crusts.