PILLSBURY PIE CRUST COUPONS RECIPES

Steps:

• Preheat oven to 425°F.
• Place chicken breasts in medium pot and cover with water. Add seasoned salt and other spices to taste (this will create the broth that you use to make the sauce). Bring to boil. Boil 2 minutes. Remove from heat and let sit for 20 minutes. Dice when done.
• While chicken is poaching, thaw 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, stirring frequently, until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth from poaching chicken breasts 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.

Steps:

• Heat gas or charcoal grill for indirect cooking over medium heat (about 350°F). Separate dough into 8 biscuits. Press or roll each biscuit to form 6-inch round.
• Place two cheese strips in center of each round. Top half of each dough round with 4 meatball halves and 1 1/2 teaspoons sauce.
• Fold dough over filling; firmly press edges of dough with fork to seal. Place pockets on double thickness of heavy-duty foil sprayed with cooking spray, about 1 inch apart.
• Brush tops of pockets with melted butter. Sprinkle pockets with Parmesan cheese and Italian seasoning.
• Place foil on grill over indirect heat; cover. Cook 21 to 25 minutes or until golden brown. Serve with additional pasta sauce.