Easy Pot Pie With Pie Crust Food

CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Crust: This is for just a top crust.
• if you would like a top and bottom, double the recipe.
• Combine dry ingredients and cut in butter until it resembles small peas.
• Add milk all at one and stir just to moisten.
• Pour out onto a floured surface and knead about 8 times.
• Roll into desired shape, depending if you are using a round or square casserole dish.
• If you are making two crusts, make sure you roll the bottom one larger.
• Filling: Melt butter over low heat in a large saucepan.
• Stir in flour, chopped onions, salt and pepper.
• Cook until mixture is bubbly, stirring constantly.
• Remove from heat and whisk in broth and milk.
• Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
• (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
• Add chicken and frozen peas and carrots into the mixture and combine.
• Remove from heat.
• Putting it together: Preheat oven to 425 degrees.
• Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
• Lay crust over mixture and press into the inside edges of dish.
• Make a couple slits in the center of crust with a sharp knife.
• If you are doing a top and bottom crust, crimp edges to seal.
• Bake for about 30 minutes, until golden brown.

EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
• In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
• Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
• Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

EASY BEEF POT PIE

Steps:

• Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
• Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
• In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
• Stir the flour into the vegetables then add the meat back into the pot and combine.
• Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
• Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
• Preheat the oven to 180°C/350°F.
• Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
• Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
• Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
• Remove from the oven, allow to rest for 10 minutes then serve.

EASY CRUST CHICKEN POT PIE

Steps:

• Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
• place frozen vegetables over chicken.
• Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
• Pour over vegetables.
• Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
• Pour over top of vegetables - will appear thin but will thicken as it cooks.
• Bake at 350 for 40-45 minutes.

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.

SINGLE CRUST POT PIE RECIPE

Steps:

• Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
• Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
• In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
• Meanwhile, simmer the potatoes in salted, boiling water if you don't already have leftover cooked potatoes to use.
• In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs. Pour this mixture into the prepared baking dish.
• Transfer the dough to a lightly floured surface and roll out to a 10x14 inch rectangle.
• Fit the dough over the top of the chicken filling. (If you're going to freeze the pie, wrap it well and store in the freezer at this point.)
• Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
• If baking a frozen pie, do not thaw. Place the pie in a 400 degree oven for 15 minutes. Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.

BUTTER PIE CRUST

Steps:

• Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
• Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
• Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
• Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
• Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed. (To prebake your crust, see 'Notes' section below for directions. Further details can also be found in the post above the recipe card.)

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• Saute onions and garlic in butter until glossy and tender. Add chicken and cook through if needed.
• Add broth, carrots and potato. Cook until tender.
• Add celery, parsley and peas.
• Mix flour and water to form a slurry. Bring broth mixture to gentle boil. Pour flour/water mix into broth, stirring constantly, until broth thickens into gravy. NOTE - you may not need quite this much flour and water, depending on your broth and veggies, but this should be about right.
• Pour chicken/veggie mixture into prepared crust. Make sure you cut ventilation slits in the top crust before placing it on the pie and sealing it. Crimp the edges of the pie with your fingers, making sure to catch the edge of the pie plate rim with the crust. Bake 45 minutes to one hour, until top is lightly browned and center of pie is bubbling. (Glass pans will take longer to cook.)

CHICKEN POT PIE

Steps:

• Preheat the oven to 350°F.
• In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
• Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
• Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
• Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate.
• Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
• Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
• Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.

EASY CHICKEN POT PIE

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.