Savory Chicken Pot Pies

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 quarts boiling water, moderately salted
• 1 1/2 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 1/2 cups frozen mixed vegetables
• 3/4 cup frozen petite whole onion
• 2 (14 ounce) cans chicken broth
• 1 cup cold water
• 3/4 cup all-purpose flour
• 1/3 cup hidden valley® original ranch® dressing
• 1 teaspoon worcestershire sauce
• 1 teaspoon paprika
• remaining poultry seasoning
• 1/8 teaspoon ground turmeric
• salt & freshly ground black pepper, to taste
• 2 (12 ounce) cans premium chunk chicken breasts, in water
• 1 (15 ounce) package refrigerated roll-out pie crusts
• 1 beaten egg
• 1 tablespoon water

Recipe

• 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 prep the fresh vegetables to specifications.
• 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 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 fold in the drained vegetables and canned chicken including broth, until blended; season to taste; simmer for 5 minutes.
• 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 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 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 bake pies on the center oven rack for 30 minutes, or until golden brown; let pies cool slightly before serving.
• 10 serve and enjoy.