Chicken Pot Pie
Ingredients Yield: 1 9-inch pie or 12 mini ones- 1 recipe Veloute Sauce
- 1 recipe Chicken Pot Pie Filling
- 1 recipe Savoury Pie Dough
- 1 Egg wash
Instructions
- Roll dough out to a 2mm-3mm thickness and cut to size. (make sure to make the bottom crust larger than the pie plate so it can seal!)
- Place into pie dish or muffin tins and fill with the pot pie mix.
- Pour sauce in until it comes 2mm-3mm from the rim.
- Egg wash the exposed crust on the rim.
- Place top crust on top and seal with a fork or desired sealing method.
- Brush with egg wash and poke holes on top for ventilation.
- Bake in 425 degree Fahrenheit oven for 20-25 minutes until nice and golden brown (mini ones) or 35-45 minutes for a larger one. (Place a pan underneat to catch any drips that may occur due to over boiling).
- Let cool for 10 minutes prior to serving or unmolding.
Check out the video!!
Veloute Sauce:
Chicken Pot Pie Filling:
Savoury Pie Dough:
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