Crescent roll dough is an easy top crust for any potpie. Roll out the dough to fit the top of the pie. Place over filling, trim the edges and cut slits in top before baking. —Margaret Baraszu, Lincoln Park, Michigan
Family and guests rave about this hearty, comforting potpie and its light flaky crust. The "secret" crust ingredients are Parmesan cheese and instant mashed potato flakes. It's a great make-ahead dish. On busy days, I prepare this entree in the morning and just bake it in the evening.
-Cheryl Arnold, Lake Zurich, Illinois
Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder.) —Sandra Cothran, Ridgeland, South Carolina
This impressive appetizer is simple to prepare and requires simple ingredients, too. The cherries add a new twist to baked Brie and provide a sweet contrast to the salty cheese and pastry.—Taste of Home Test Kitchen