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Drain potatoes, peas and carrots. Make up chicken concentrate for 4 cups...and vegetables, place in pie crust . Bake approximately the top for venting.

Combine flour, whole a 9 inch pie plate on a floured surface. Place crust in pan. Combine celery,...simmer 10 minutes. Heat beef broth in separate medium...25 minutes. Serve while hot.

Instructions: Put the butter on a clean work surface and chop it roughly with a knife. Dump the flour and salt on top and use a pastry blender or knife to cut the butter and flour together. When well combined, but still dry and rough, add the water, a small amount at a time, and mix with a knife or

Melt butter in a 3 quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, whipping cream and bouillon. Heat to a boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots and potato. Heat oven to

Another Kraft recipe, chosen because of it's lower carb content.

Use up all those holiday leftovers to create a new dish that doesn't taste like you are trying to use up leftovers. I intentionally make extra stuffing and gravy so that I make this meal for another time. Freezes well for a future meal if you just can't stand the idea of turkey and stuffing
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Pot Pie Crust Recipe