Chicken pot pie is one of our favorite dishes that has it all: a tender chicken and vegetable filling, creamy gravy and buttery crust. On top of this, it's easier than ever to make it from scratch ...

Because pot pie is, in fact, a pie, a flaky crust should be a top priority. According to owner and chef Maxcel Hardy of COOP and Jed’s , the top culprit for a less-than-flaky pie crust is ...

As we head into the season of holiday feasts and leftovers, bypass the usual pot pie crust & make biscuits instead. By Melanie McFarland Senior Critic. Published December 9, 2020 6:17PM (EST) ...

Pot pie with a crust. When Julia Child made chicken pot pie with poached chicken and vegetables, she topped it with a flaky crust. ... Cut the dough into squares with a pizza cutter.

Bring another large pot of water to a boil. Add the sugar then the corn. Boil the corn until tender, 5 to 8 minutes. You can pull an ear out of the water, cut off a kernel or two, and taste for ...

You can use puff pastry, or a sheet of pie dough, if you prefer. Thaw the pastry in the refrigerator according to the package directions, and preheat the oven to 400°F. Grab a can of creamy ...

Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes.

If you are just using one crust, simply fill a 9-inch pie plate or an 8- or 9-inch cast-iron skillet with the prepared mushroom mixture and top with the round of dough. Trim overhang and crimp the ...