INDIVIDUAL CHICKEN POT PIE DISHES RECIPES

Name: Foolproof Chicken Pot Pie Crust (Recipe)
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: American
Ingredients: 4 cups flour; 1¾ cups butter-flavored shortening; 1 tablespoon sugar; 2 teaspoons salt; 1 tablespoon vinegar; 1 egg; ½ cup ice water

FOOLPROOF CHICKEN POT PIE CRUST (RECIPE)

Foolproof Chicken Pot Pie Crust (Recipe) image

This delicious all purpose pie crust is perfect for everything from sweet, fruity pies to meaty, savory pot pies.

Provided by Jill Nystul

Categories Main Course

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 7

Ingredients

4 cups flour
1¾ cups butter-flavored shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
½ cup ice water

Steps:

Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.
Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.
This dough can be divided into individual crust portions, wrapped, and frozen for later use.

Nutrition Facts : Calories 425 kcal, CarbohydrateContent 32 g, ProteinContent 4 g, FatContent 30 g, SaturatedFatContent 7 g, CholesterolContent 13 mg, SodiumContent 395 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

FOOLPROOF CHICKEN POT PIE CRUST (RECIPE)

Foolproof Chicken Pot Pie Crust (Recipe) image

This delicious all purpose pie crust is perfect for everything from sweet, fruity pies to meaty, savory pot pies.

Provided by Jill Nystul

Categories Main Course

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 7

Ingredients

4 cups flour
1¾ cups butter-flavored shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
½ cup ice water

Steps:

Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.
Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.
This dough can be divided into individual crust portions, wrapped, and frozen for later use.

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