Chicken Pot Pie With Flaky Crust Recipes

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.

Steps:

• Oven 375 degrees. Roll Puff Pastry on floured surface into 11 inch round. In skillet heat oil. Cook chicken until it is no longer pink. Add onions, carrots and cook for 5 minutes until tender. Remove from heat add in peas. In a bowl mix all remaining ingredients except egg. Stir this mixture in with the chicken and vegetables. Pour into 9 inch pie plate. Cover with puff pastry allowing it to hang over edge. Cut a few slits in pastry to allow steam to escape. Bake 20 minutes. Brush top with beaten egg and cover the edges of the crust with foil to prevent burning. Bake additional 20 minutes until crust is golden brown. Allow to stand 10 minutes before serving.

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.