Pillsbury Chicken Pot Pie With Flaky Crust Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

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.

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.