POT PIE DOUGH RECIPE 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

Categories Main Dishes Savory Pie Recipes Vegetarian Pie

Yield 1 crust

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
? 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

CHICKEN POT PIE AND POT PIE CRUST RECIPE - FOOD.COM

Chicken Pot Pie and Pot Pie Crust Recipe - Food.com image

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut into small pieces or cubes
1 (16 ounce) bag frozen peas and carrots
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk

Steps:

Crust: This is for just a top crust.
if you would like a top and bottom, double the recipe.
Combine dry ingredients and cut in butter until it resembles small peas.
Add milk all at one and stir just to moisten.
Pour out onto a floured surface and knead about 8 times.
Roll into desired shape, depending if you are using a round or square casserole dish.
If you are making two crusts, make sure you roll the bottom one larger.
Filling: Melt butter over low heat in a large saucepan.
Stir in flour, chopped onions, salt and pepper.
Cook until mixture is bubbly, stirring constantly.
Remove from heat and whisk in broth and milk.
Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
(YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
Add chicken and frozen peas and carrots into the mixture and combine.
Remove from heat.
Putting it together: Preheat oven to 425 degrees.
Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
Lay crust over mixture and press into the inside edges of dish.
Make a couple slits in the center of crust with a sharp knife.
If you are doing a top and bottom crust, crimp edges to seal.
Bake for about 30 minutes, until golden brown.

Nutrition Facts : Calories 324.3, FatContent 18.5, SaturatedFatContent 11.3, CholesterolContent 48.1, SodiumContent 820.6, CarbohydrateContent 33, FiberContent 3.5, SugarContent 0.7, ProteinContent 8.5

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