Recipe Chicken Pot Pie Double Crust

Cut 3 5 inch circles from each crust.

Recipe chicken pot pie double crust. How to make double crust chicken pot pie. Place remaining pastry sheet over filling in opposite direction of bottom sheet. In large mixing bowl combine soup milk hash browns mixed veggies onion poultry seasoning thyme and pepper and stir until well combined.

Coat 6 12 ounce ramekins with cooking spray. Using a small knife trim around the rim of the dish to cut off any excess crust edge that might be hanging over. For the full recipe and lots of step by step photos to walk you through the process scroll to the bottom of this page.

Let piecrusts stand at room temperature 15 minutes. Spoon chicken mixture into pastry. Water and brush over top of pie.

Gently roll each circle into an 8 inch round. Boil the chicken carrots and celery. Whisk together egg and 1 tbsp.

Fold edges under and press with tines of a fork sealing to bottom crust. Gently fit 1 piecrust round into each ramekin lining the bottom and sides. Cook down the onion with butter and garlic.

Fit 1 sheet into a 9 inch deep dish pie plate.