msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Individual/Small Chicken Pot Pie
(1 - 2 Servings each depending on appetite)
4 - Small individual oval Baking Dish Top Crust Only
OR - 2 Top and Bottom Crust Pies
Crust:
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
OR Homemade Pastry/Pie Crust
Filling:
2 - 3 TBSP. butter
1/3 C. chopped onion
2 - 3 TBSP. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 C. shredded cooked chicken or turkey
1 med. or 2 sm. potatoes, diced small
2 C. frozen mixed vegetables, thawed
2 C. chicken stock (OR 1 3/4 C. Chicken stock + 1/2 cup milk)
1 envelope Knorr's Roasted Chicken Gravy mix
Egg Wash OPTIONAL:
1 large egg beaten
1 TBSP. water or milk
Heat oven to 425°F.
Prepare pie crusts as directed on box or prepare homemade crust.
Boil potatoes in salted water till tender. Drain and set aside.
In a large saucepan, melt butter over medium heat.
Add onion; cook 2 minutes, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended (add additional butter if needed).
Cook over med. heat 1 minute then stir in gravy mix.
Gradually stir in broth (or combo of broth and milk), cooking and stirring until bubbly and thickened.
Stir in chicken, potatoes and mixed vegetables.
Remove from heat.
Two crust pie:
Line baking dish with 1 pie crust and brush bottom, sides and edge of crust with egg wash.
Spoon chicken mixture into crust-lined dish.
Top with 2nd pie crust.
Press the edges of the crusts together gently.
Fold under and flute edge.
Cut slits in several places in top crust.
Can brush top and edge of pie crust with egg wash if desired.
One crust pie:
Spoon chicken mixture into baking dish. Top with crust; flute edge gently pressing down into pan white crimping edge.
Cut slits in several places in top crust.
Can brush with egg wash if desired.
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.
Notes:
Place strips of foil to cover the crust during the last 15 or 20 minutes of baking to prevent over-browning.
One crust pies pictured below
(1 - 2 Servings each depending on appetite)
4 - Small individual oval Baking Dish Top Crust Only
OR - 2 Top and Bottom Crust Pies
Crust:
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
OR Homemade Pastry/Pie Crust
Filling:
2 - 3 TBSP. butter
1/3 C. chopped onion
2 - 3 TBSP. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 C. shredded cooked chicken or turkey
1 med. or 2 sm. potatoes, diced small
2 C. frozen mixed vegetables, thawed
2 C. chicken stock (OR 1 3/4 C. Chicken stock + 1/2 cup milk)
1 envelope Knorr's Roasted Chicken Gravy mix
Egg Wash OPTIONAL:
1 large egg beaten
1 TBSP. water or milk
Heat oven to 425°F.
Prepare pie crusts as directed on box or prepare homemade crust.
Boil potatoes in salted water till tender. Drain and set aside.
In a large saucepan, melt butter over medium heat.
Add onion; cook 2 minutes, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended (add additional butter if needed).
Cook over med. heat 1 minute then stir in gravy mix.
Gradually stir in broth (or combo of broth and milk), cooking and stirring until bubbly and thickened.
Stir in chicken, potatoes and mixed vegetables.
Remove from heat.
Two crust pie:
Line baking dish with 1 pie crust and brush bottom, sides and edge of crust with egg wash.
Spoon chicken mixture into crust-lined dish.
Top with 2nd pie crust.
Press the edges of the crusts together gently.
Fold under and flute edge.
Cut slits in several places in top crust.
Can brush top and edge of pie crust with egg wash if desired.
One crust pie:
Spoon chicken mixture into baking dish. Top with crust; flute edge gently pressing down into pan white crimping edge.
Cut slits in several places in top crust.
Can brush with egg wash if desired.
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.
Notes:
Place strips of foil to cover the crust during the last 15 or 20 minutes of baking to prevent over-browning.
One crust pies pictured below
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