Easy Peasy Chicken Pot Pie Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
• Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
• Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

Steps:

• For the filling:.
• Preheat oven to 400°F (or temp on package for the ready made dough)
• In a large pan heat olive oil and butter together over medium heat. And the onion and carrot, and saute until tender, about 4- 5 minutes at the last minute grate in the garlic. Add flour and mix well.
• Stir in 2 cups of chicken stock (the warmer the better) and wisk well.
• Turn the heat up slightly and cook until thickened and bubbly.
• Stir in chicken, peas, potato, salt pepper and hot sauce. I sometimes add a few tablespoons, to taste, of Parmesan cheese for a little cheesiness.
• Spray a 2 quart casserole pan with cooking spray and put mixture into pan.
• Directions for pie crust:.
• In a food processor, blend flour, butter (or shortening) and salt until it has the texture of small peas.
• Combine the egg, water and vinegar, in a small bowl and slowly pour mixture into flour while pulsing the processor.
• Combine until a soft ball of dough forms, careful not to overmix.
• Divide dough in half. (I usually double the filling recipe and just place the crust on the tops of the pies, but if you want to use both for one pie that is fine.).
• Roll out dough and use either one or both for the pie.
• Bake until golden brown, about 25 to 30 minutes Let sit for about 10 minutes then serve and enjoy.