Illegal Pot Pie Recipes

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ILLEGAL POT PIE

Steps:

• Carefully roll out the thawed pie crusts. For the bottom dough, cut them 1/2" larger than the ramekin, making sure you've cut enough to go across the bottom and up the sides yet still have that 1/2" overlay.
• Cut a circle of dough for the top using the top of the ramekin to cut the dough. Using a knife cut a small X in the center of the dough.
• Pour the soup in a bowl - salt and pepper to taste.
• Split the soup between the ramekins - filling to 1/4" of an inch from the rim.
• Place the round dough on top of the ramekin.
• Dip your fingertip in water and trace around the dough circle.
• Bring the excess dough up from the sides of the bottom crust and seal it down over the water ring on the dough circle. Using a fork or your fingers, crimp the dough to completely seal.
• Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.