Kinsbys Best Ever Pot Pie Turkey Or Chicken Recipes

Steps:

• To prepare the crust, Combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. Add vinegar and water, tbsp at a time; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes or overnight until needed.
• To prepare the filling, bring 5 cups Chicken Stock to a boil in a medium saucepan. Add the potato and carrot; cook for approximately 4 minutes. Meanwhile, Melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. Combine 1 cup flour, corn starch and 1 cup remaining Chicken Stock in a small bowl; whisk until well combined. Add to the skillet. Stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. Remove from heat (you can store for a day or two until you wish to bake it).
• Pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. Metal bowls work too).Pre-heat the oven to 400 degrees farenheit.
• Roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie Place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). Whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.

Steps:

• Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
• Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
• When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
• Add veggies to chicken mixture.
• Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
• Bake at 400 degrees until top is browned, about 20 minutes.

Steps:

• Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
• Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
• Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
• Add chicken/turkey and vegetables.
• Preheat oven to 400°F and grease a 3 quart casserole dish.
• Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
• Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
• Roll dough on floured surface to fit the top of the casserole dish.
• Spoon poultry mixture into casserole and place dough directly on top.
• Cut steam slits through dough and brush with remaining 2 tablespoons milk.
• Bake 30-35 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.