HOW TO MAKE A POT PIE RECIPES

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden on all sides, 6 to 8 minutes. Remove from skillet.
• Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
• Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes.

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.