Re: Chicken Pot Pies
Hello cjv1953. Yes you can use top and bottom crust. In fact, I prefer it. Just use any standard pie crust recipe and roll and cut to fit. I make mine but don't measure. Guestimate: 2 cups flour, 3/4 tsp salt, 1/2 cup shortening, several tablespoons ice water. Mix salt and flour. Cut in shortening till it resembles corn meal. Add water until it holds together and can be formed into a ball. Roll out about 1/4 in thick. Cut to fit
Cook skinless, chicken in water, seasoned with onion, garlic, a little poultry seasoning, pepper, salt if you use, till done. OR use rotisserie chicken. Debone chichen. Saute 1/2 onion in 2 tablespoons butter, MIx a can of cream of chicken soup in. Dilute with a little of the chicken broth. Add a small package frozen mixed veggies (green peas, carrots, greeen beans, corn) or use just a small package of plain peas and carrots. Add 2 cups of deboned chicken, and a can of muchrroms if you like them. Season with salt if you use, pepper, a sprinkle of garlic powder, and a sprinkle of poultry seasoning. Cook over low heat stirring occcasionally till veggies are tender crisp. About 15-20 min. Pour into you lined individual pot pie containers, place top crust on top,being sure you have cut slits in for venting, and seal. Bake in preheated oven 375 degrees till golden brown. I would place a cookie sheet underneath in case they bubble over.