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    You are in: Home / Recipes / Savory Chicken Pot Pies Recipe
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    Savory Chicken Pot Pies

    Savory Chicken Pot Pies. Photo by The Spice Guru

    1/3 Photos of Savory Chicken Pot Pies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    The Spice Guru's Note:

    My entry for a Hidden Valley Ranch recipe contest. The secret-weapon ingredient in this recipe IS Hidden Valley Original Ranch Dressing. It gives the filling a savory, succulent butter flavor -- without the heaviness of butter-and-cream-based pies.

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    Ingredients:

    Servings:

    Units: US | Metric

    FILLING

    CRUST

    • 1 (15 ounce) package refrigerated roll-out pie crusts

    GLAZE

    Directions:

    1. 1
      NOTE: THIS MAY BE PREPARED AS ONE LARGE CHICKEN POT PIE IF DESIRED (THOUGH I PREFER THE NEATER, VISUALLY IMPRESSIVE INDIVIDUAL PIES). TO PREPARE A FAMILY-SIZED PIE, POUR FILLING INTO GREASED 9 X 13 BAKING DISH THEN TOP WITH A PASTRY, PUFF PASTRY OR BISCUIT DOUGH (SEE PHOTOS, BUT I DON'T PARTICULARLY CARE FOR THE BISCUIT DOUGH VARIATION -- SOGGY, CHEWY AND JUST "MEH" -- DON'T SAY I DIDN'T WARN YOU!). (STEP ONE): PREHEAT oven to 425°F ; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 3/4 inch space free below bowl rims.
    2. 2
      PREP the fresh vegetables to specifications.
    3. 3
      IN a large saucepan with lid over medium heat, add the salted water, 3/4 teaspoon of the poultry seasoning (reserving 3/4 teaspoon) and all vegetables; BRING to a full boil; REDUCE heat to medium; COVER and cook until vegetables are firm-tender (about 3 minutes); REMOVE from heat; DRAIN vegetables in a colander placed in sink (let set until needed).
    4. 4
      IN the same large saucepan, combine the chicken broth and cold water; VIGOROUSLY whisk the flour until smooth; ADD the Hidden Valley Ranch Dressing, Worcestershire sauce, paprika, the remaining 3/4 teaspoon poultry seasoning, and ground turmeric; BRING to a boil; REDUCE heat to medium-low; COOK mixture, whisking as needed, until fully thickened.
    5. 5
      FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.
    6. 6
      SPRINKLE a large cutting board or clean flat surface with flour; UNROLL the pie dough and place one segment on a floured surface; ARRANGE inverted bakeware bowls or ramekins over dough; CUT around the perimeter of the bowls using a sharp knife; REPEAT with remaining dough to yield 6 circular crusts (re-roll dough scraps if necessary).
    7. 7
      SET bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly; PLACE and pat dough circles over filling to cover, levelly to the edges of baking dish -- with the excess dough turned upward into a "lip"; SEAL edges well.
    8. 8
      WHISK one egg with 1 tablespoon water for the GLAZE; BRUSH dough crust tops evenly and thoroughly for even browning; CUT slits around the center of each prepared pastry to vent.
    9. 9
      BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.
    10. 10
      SERVE and enjoy.

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    Ratings & Reviews:

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    Nutritional Facts for Savory Chicken Pot Pies

    Serving Size: 1 (856 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 754.7
     
    Calories from Fat 373
    49%
    Total Fat 41.4 g
    63%
    Saturated Fat 10.1 g
    50%
    Cholesterol 107.9 mg
    35%
    Sodium 1073.9 mg
    44%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 6.6 g
    26%
    Sugars 2.8 g
    11%
    Protein 36.5 g
    73%

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