DESSERT POT PIE RECIPES

Steps:

• Heat the oven to 450°.
• Unroll or unfold a piecrust on work surface.
• Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
• If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
• Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
• Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
• Beat the egg with the water, then brush the mixture over the dough.
• Set the pie tin on a baking sheet a nd repeat for the other crusts.
• Bake the crusts for about 10 minutes.
• Let cool completely.
• Prepare the pudding and milk according to the package directions.
• Refrigerate until serving time.
• Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
• Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
• Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
• With your fingers, form each piece into a kernel by flattening one end and pinching the other.
• Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
• Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
• Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
• Cubed carrots: Cut each orange candy into 4 squares.
• To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
• Add the candies and the fruit to the pudding, then set the piecrust on top.

Steps:

• Heat oven to 425°F. Prepare 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 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth 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.