Savory Chicken Pot Pies Recipe

Name: Savory Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts boiling water, moderately salted; 1 ½ teaspoons poultry seasoning, divided; 1 cup red potatoes, cut to 1/2-inch dice; 1 cup celery, cut to 1/2-inch dice; 1 cup button mushroom, sliced to 1/4-inch; 2 tablespoons fresh chives, snipped; 2 tablespoons fresh parsley, minced; 1 ½ cups frozen mixed vegetables; ¾ cup frozen petite whole onion; 2 (14 ounce) cans chicken broth; 1 cup cold water; ¾ cup all-purpose flour; ⅓ cup Hidden Valley Original Ranch Dressing; 1 teaspoon Worcestershire sauce; 1 teaspoon paprika; remaining poultry seasoning; ⅛ teaspoon ground turmeric; salt & freshly ground black pepper, to taste; 2 (12 ounce) canspremium chunk chicken breasts, in water; 1 (15 ounce) packagerefrigerated roll-out pie crusts; 1 beaten egg; 1 tablespoon water

Servings: persons

2 quarts boiling water, moderately salted
1 ½ teaspoons poultry seasoning, divided
1 cup red potatoes, cut to 1/2-inch dice
1 cup celery, cut to 1/2-inch dice
1 cup button mushroom, sliced to 1/4-inch
2 tablespoons fresh chives, snipped
2 tablespoons fresh parsley, minced
1 ½ cups frozen mixed vegetables
¾ cup frozen petite whole onion
2 (14 ounce) cans chicken broth
1 cup cold water
¾ cup all-purpose flour
⅓ cup Hidden Valley Original Ranch Dressing
1 teaspoon Worcestershire sauce
1 teaspoon paprika
remaining poultry seasoning
⅛ teaspoon ground turmeric
salt & freshly ground black pepper, to taste
2 (12 ounce) canspremium chunk chicken breasts, in water
1 (15 ounce) packagerefrigerated roll-out pie crusts
1 beaten egg
1 tablespoon water

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 425F ; 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.", "PREP the fresh vegetables to specifications.", "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).", "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.", "FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.", "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).", "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.", "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.", "BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.", "SERVE and enjoy."]

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 quarts boiling water, moderately salted, 1 ½ teaspoons poultry seasoning, divided, 1 cup red potatoes, cut to 1/2-inch dice, 1 cup celery, cut to 1/2-inch dice, and more.

Yes, Savory Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Chicken Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions