Pillsbury Chicken Pot Pie With Flaky Crust Food

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.

PILLSBURY CHICKEN POT PIE

Steps:

• Preheat oven to 425°F.
• Place chicken breasts in medium pot and cover with water. Add seasoned salt and other spices to taste (this will create the broth that you use to make the sauce). Bring to boil. Boil 2 minutes. Remove from heat and let sit for 20 minutes. Dice when done.
• While chicken is poaching, thaw pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth from poaching chicken breasts and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
• Let stand 5 minutes before serving.

CHICKEN POT PIE WITH FLAKY CRUST

Steps:

• Preheat oven to 375°.
• On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
• Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
• In a 10-inch skillet, heat oil over med-high heat.
• Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
• Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
• Remove from heat; stir in peas.
• In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
• Stir into chicken mixture in skillet.
• Spoon into 9-inch deep-dish glass pie plate.
• Place pastry over filling, allowing pastry to hang over edge.
• Bake 20 minutes; brush crust with beaten egg.
• Cover edge of crust with strips of foil to prevent excess browning.
• Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.