Semi Homemade Pot Pie Recipes

SEMI-HOMEMADE POT PIE

Steps:

• Prepare your bottom pie crust as directed on package.
• On stove top, heat butter and onion until tender. Stir in flour, salt and pepper. Gradually stir in chicken broth and milk. Stir constantly until thickened.
• Add in chicken and veggies. Remove from heat and spoon mixture into bottom crust.
• Cut slits (or carve design) into your top crust and lay on top of your pot pie.
• Cook at 425 degrees for 30-40 minutes and enjoy!

CHICKEN POT PIES

Steps:

• Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
• Put the chicken breast in a medium pot and cover with 5 cups of water.
• Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
• Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.)
• In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
• Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
• Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

SEMI-HOMEMADE VEGGIE-PACKED POT PIE 2 WAYS RECIPE BY TASTY

Steps:

• In a large pot over medium heat, heat the oil. Add the onion and carrots and cook 5 minutes, or until the onions begin to turn translucent.
• Add the garlic, celery, and mushrooms and cook another 5 minutes, or until tender.
• Add the salt, pepper, Italian seasoning, and arrowroot starch. Stir to combine.
• Add the lemon juice, vegetable broth, almond milk, broccoli, and chicken. Stir to combine. Add more arrowroot, if necessary, to reach desired thickness. Remove mixture from heat and allow to cool.
• Preheat the oven to pie crust or biscuit package specification.
• To make one family-style pie: Place one pie crust into an ungreased 9-inch (23-cm) pie dish. Fill with the vegetable mixture. Top with the second pie crust, folding under any excess crust and crimping the edges with a fork.
• Brush the crust evenly with beaten egg. Cut a few slits in the top crust.
• Bake according to pie crust packaging.
• Cut and serve warm.
• To make individual pies: Arrange 6 or more ramekins or bowls on a baking sheet.
• Scoop the vegetable mixture into the ramekins.
• Top each ramekin with 1 uncooked biscuit.
• Bake according to biscuit packaging.
• Enjoy!