Crowd Pleasing Pot Pie Recipes

CROWD-PLEASING CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Spray the bottom of a 13x9-inch baking dish with nonstick cooking spray.
• Place the chicken, potatoes, and carrots into a Dutch oven pan. Then pour the broth over the top.
• Place the pan over medium high heat and bring the broth to a gentle boil. Reduce the heat to medium, cover the pan, and simmer 18 minutes.
• Add the asparagus and continue simmering for 2 minutes.
• Remove the potatoes, carrots, and asparagus with a slotted spoon and drain well. Remove the chicken to a cutting board to cool slightly. Set aside 2 cups of the broth and throw away the remaining broth.
• When the chicken has cooled, tear it into large shreds and place the shreds back in the pan. Return the vegetables to the pan and cover the pan.
• Melt 6 tablespoons of the butter in a saucepan over medium heat.
• Stir the onion into the butter and cook for 2 minutes.
• Whisk the flour and seasoning salt in with the onions. Stirring continuously, cook for 1 minute or until the flour bubbles but isn't brown.
• Slow stir in the 2 cups of reserved broth and bring to a boil. Stir and boil for 1 minute.
• Reduce the heat to low and stir in the whipping cream. Cook the sauce, stirring continuously, for 5 minutes or until thick.
• Pour the sauce over the chicken and vegetables, stirring to coat well. Make sure the chicken, veggies, and sauce are spread out evenly in the dish.
• Sprinkle pot pie filling with mushrooms.
• Separate the breadstick dough into 8 strips. Twist 3 of the dough strips and place them lengthwise over the filling.
• Twist the remaining 5 strips of dough and place them crosswise over the top to form a lattice pattern.
• Melt the remaining butter in a small bowl in the microwave. Brush the breadstick dough strips with the melted butter.
• Bake pot pie for 35 minutes or until the mixture is bubbly around the edges. If the dough seems to be browning too quickly, cover the pan with foil to finish baking.

CROWD-PLEASING CHILI

Steps:

• Cook beef and onions in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.
• Mix beef mixture and remaining ingredients in 5- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours or until chili is hot and bubbly. Chili will hold on low heat setting up to 2 hours.

CROWD PLEASING POT PIE

Steps:

• Spray a 9x13 glass or ceramic baking dish with cooking oil.
• Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
• Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
• In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
• Sprinkle seasonings atop of mixture.
• Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
• Bake in over 375 degrees ~ 30 minutes til crust is done.

PLANT-BASED "CHICKEN" POT PIE

Steps:

• Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
• Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
• Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
• Remove from the oven and let cool for 10 to 15 minutes before serving.