Old Fashion Comfort Chicken Pot Pies

This is old-fashioned comfort food, individual chicken pot pies. Even your kids will like these little pies.
For the pie crust, use our Just- Add-Water Pie Crust mix or your favorite scratch recipe.

Ingredients
Dough for a double-crust pie
1/2 cup diced onion
1/2 cup 1/4-inch diced carrots 3 tablespoons butter
1/2 cup diced celery
1 1/2 cups, 1/2-inch diced potatoes
1/2 cup water
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups cooked chicken cubed salt and pepper to
taste
1 egg for a wash
1 tablespoon water


Directions
1. Sauté the onions and carrots in the butter. When the onions are crisp tender-about
one minute-
add the celery, potatoes, water, and broth. Cook for another five minutes. Make
a slurry with the flour and stir that in. Let simmer for five minutes or until the
gravy thickens. The vegetables should be firm and nearly

cooked. Add the cooked chicken. Salt and pepper to taste.
2. Preheat the oven to 350 degrees.
3. While the filling is cooking, roll out the dough to 1/4- inch thick. Cut out 12 circles six inches in diameter. Place a circle of dough in each of six mini-pie pans. Form the bottom crust.
4. Add the filling to each pan, top with a crust and seal the edges with a fork. Cut three slits in the top of each to vent the steam. (Or ifyou choose, you can make a lattice crust.)
5. Whisk an egg with one tablespoon of water and brush the crusts to give them a golden sheen after

baking.
6. Bake for 15 to 20 minutes or until the crusts are golden and flakey.


Make it Quicker
Use gravy for the base; either gravy from last night’s dinner or our Just-Add-Water Gravy mixes. Keep the gravy thick and creamy, don’t water it down. Then throw in some vegetables, cooked meat and potatoes, make pie crust from a just-add-water pie crust mix, put it all together and bake in the oven. You can make regular or mini pies. It’s an easy way to make a delicious pot pie meal in just a few minutes!