Brenda Easy Pot Pie To Die For Recipes

TO-DIE-FOR CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

BRENDA EASY POT PIE TO DIE FOR

Steps:

• 1. Put your crust in a pie pan. Then in a bowl mix soup, cooking creme,salt and pepper. Then Fold in veg. and chicken. Then put in all in your pie pan.
• 2. Put top crust on . pinch crust together. Then brush on one beaten egg with water. Makes it golden color.Cook 375 for 45 minutes.

BRENDA'S POT PIE

Steps:

• Preheat oven to 375 degrees 10 min before pies are to go in. Grease 8 individual casseroles. Put the chicken on to cook in a large saucepan with sufficient water to cover. Add in 2 ribs of celery, minced and the onion, bay leaf, salt and pepper. Bring the water to a boil, reduce the heat to simmer, and cook till the chicken is done. Remove the fat and strain the stock. Throw away the skin and bones and cut the chicken into large pcs. Heat the butter and stir in the flour. Cook 5 min, stirring constantly. Add in sufficient chicken stock, stirring constantly, to achieve the consistency of the sauce desired. Simmer 5 min, stirring constantly. Add in salt and pepper to taste. Divide the chicken and cooked vegetables equally into 8 individual casseroles. Add in the amount of sauce desired, gently lifting the chicken and vegetables so which the sauce will flow down and around. Mix the egg and lowfat milk together to make an egg wash. Cover each casserole with pastry, brush with the egg wash and puncture the pastry with a fork in several places to allow the steam to escape. Bake at 375 degrees till the crust is golden. Serve piping warm.

EASY POT PIE WITH PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
• Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
• Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
• Bake in the preheated oven until golden brown, about 35 minutes.