Crowd Pleasing Pot Pie Recipes

CROWD-PLEASING CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Spray the bottom of a 13x9-inch baking dish with nonstick cooking spray.
• Place the chicken, potatoes, and carrots into a Dutch oven pan. Then pour the broth over the top.
• Place the pan over medium high heat and bring the broth to a gentle boil. Reduce the heat to medium, cover the pan, and simmer 18 minutes.
• Add the asparagus and continue simmering for 2 minutes.
• Remove the potatoes, carrots, and asparagus with a slotted spoon and drain well. Remove the chicken to a cutting board to cool slightly. Set aside 2 cups of the broth and throw away the remaining broth.
• When the chicken has cooled, tear it into large shreds and place the shreds back in the pan. Return the vegetables to the pan and cover the pan.
• Melt 6 tablespoons of the butter in a saucepan over medium heat.
• Stir the onion into the butter and cook for 2 minutes.
• Whisk the flour and seasoning salt in with the onions. Stirring continuously, cook for 1 minute or until the flour bubbles but isn't brown.
• Slow stir in the 2 cups of reserved broth and bring to a boil. Stir and boil for 1 minute.
• Reduce the heat to low and stir in the whipping cream. Cook the sauce, stirring continuously, for 5 minutes or until thick.
• Pour the sauce over the chicken and vegetables, stirring to coat well. Make sure the chicken, veggies, and sauce are spread out evenly in the dish.
• Sprinkle pot pie filling with mushrooms.
• Separate the breadstick dough into 8 strips. Twist 3 of the dough strips and place them lengthwise over the filling.
• Twist the remaining 5 strips of dough and place them crosswise over the top to form a lattice pattern.
• Melt the remaining butter in a small bowl in the microwave. Brush the breadstick dough strips with the melted butter.
• Bake pot pie for 35 minutes or until the mixture is bubbly around the edges. If the dough seems to be browning too quickly, cover the pan with foil to finish baking.

CRUST FOR VEGGIE POT PIE

Steps:

• Heat oven to 425 degrees F (220 degrees C).
• Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
• Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
• Use this pie crust as directed in your favorite pie recipe.

CROWD PLEASING POT PIE

Steps:

• Spray a 9x13 glass or ceramic baking dish with cooking oil.
• Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
• Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
• In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
• Sprinkle seasonings atop of mixture.
• Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
• Bake in over 375 degrees ~ 30 minutes til crust is done.

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.