PIE CRUST USING SELF RISING FLOUR RECIPES

CRUST FOR VEGGIE POT PIE RECIPE | ALLRECIPES

Crust for Veggie Pot Pie Recipe | Allrecipes image

This crust is terrific for a vegetable pot pie!

Provided by PATTECAKE

Yield 1 crust

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
8 tablespoons ice water

Steps:

Heat oven to 425 degrees F (220 degrees C).
Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
Use this pie crust as directed in your favorite pie recipe.

Nutrition Facts : Calories 264.8 calories, CarbohydrateContent 23.8 g, FatContent 17.4 g, FiberContent 0.8 g, ProteinContent 3.2 g, SaturatedFatContent 4.3 g, SodiumContent 291.8 mg, SugarContent 0.1 g

EASY CRUST CHICKEN POT PIE RECIPE - FOOD.COM

Easy Crust Chicken Pot Pie Recipe - Food.com image

Make and share this Easy Crust Chicken Pot Pie recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked chicken breasts
1 (16 ounce) bag mixed vegetables
1 (10 3/4 ounce) can cream of chicken soup
2/3 cup chicken broth
2/3 cup 2% low-fat milk
3/4 cup self rising flour
3/4 teaspoon baking powder
6 tablespoons margarine
3/4 cup 2% low-fat milk

Steps:

Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.

Nutrition Facts : Calories 410.8, FatContent 21.4, SaturatedFatContent 5.6, CholesterolContent 67.5, SodiumContent 1005.8, CarbohydrateContent 25.4, FiberContent 2.7, SugarContent 5.1, ProteinContent 28.1

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