Best 2 Family Size Chicken Pot Pie Recipes

FAMILY-SIZE CHICKEN POT PIE

Steps:

• 1. Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
• 2. Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
• 3. Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

CHICKEN POT PIE - FAMILY SIZE RECIPE - (4.5/5)

Steps:

• *Pie Crust instructions: 1. Stir flour and salt together in a large bowl. 2. Cut shortening into flour with a pastry blender or use a fork if you don't have one. Continue until it resembles peas. 3. Sprinkle 5 tbsp of ice cold water over mixture and toss with fork. Add another 5 tbsp of ice cold water and toss until all dough is moistened. 4. Divide into 2 balls, one being larger than the other. First one big enough to fill the bottom and sides of a deep dish pan and the other to cover top of pie. Cooking instructions: 1. Preheat oven to 350 degrees. 2. Mix chicken, soups, peas and carrots together in a large bowl. 3. Spray cooking spray into a nonstick deep dish pie pan or round cake pan (I used a cake pan). 4. Roll out large dough until flat and circular. Wide enough to fit inside pan and sides plus half and inch. Line the pan with the rolled dough. 5. Add mixture to pan, spreading it flat. 6. Roll out smaller dough until flat and circular, wide enough to cover top of pie plus halve an inch. Cover top of pan with rolled dough. 7. Seal top and bottom crusts together: Add the tiniest amount of water in between crusts before pinching together to seal (sealing it with water prevents the juice from seeping through). Continue doing this all around the pie, rounding the edges as you go. Don't worry about making the edge pretty yet. 8. Now you can make the edge pretty. On one hand, pinching a finger and thumb together (outside of pan) and thumb from other hand (inside of pan), carefully push thumb and the finger/thumb of other hand toward each other. Continue all the way around creating the zigzag pattern. 9. Cut 4 slits into top crust. 10. Bake for 35 minutes or until lightly golden brown. Rest for 5 minutes before serving.