Easy Chicken Pot Pie Recipe With Pie Crust On Top And Bottom

1 used refrigerated pie crusts 2 cooked the bottom crust in pie plate for 10 mins at 350 degrees using a fork poke several holes throughout so it doesn t puff up while baking 3 used frozen bag of mixed veggies i heated it up on the stove top before mixing it in with the other ingredients 4 used a can of cream of potato soup in place of the milk 5 brushed top crust with a beaten egg to give it a golden brown color 6 add l seasonings added garlic powder salt.

Easy chicken pot pie recipe with pie crust on top and bottom. Spoon the chicken mixture into the pie plate. 2 in 2 quart saucepan melt butter over medium heat. Brush with the egg wash if desired.

Place one oven rack near the top of the oven and one near the bottom. In 9 inch pie plate place one pie crust shell in bottom of dish. Over medium heat melt butter.

Step 2 stir the soup milk chicken and vegetables in a medium bowl. Place the remaining pie crust over the filling. Heat the oven to 400 f.

Brush the egg wash over all the dough rounds. Add the water a few drops at a time until the dough comes together easily. Transfer to parchment paper lined half sheet pans.

Cut slits in center to vent. As suggested by others i. Then roll out the top pie crust and cover your pot pie with it bring the bottom crust up and over the top pinching the two together to enclose.

Roll out the second half of pie dough into a 12 inch circle. Seal and crimp the edges then slice a few small slits in the top crust. Add the other crust on top pinch the edges together and cut an x in the top.