Type what you have

Ingredients

• ✓ pastry
• mixed vegetable
• chicken breast
• thyme
• cream of celery soup
• cream of potato soup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. 2 Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. 3 Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. 4 Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. 5 Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

By Leslie Brown

Ingredients

• ✓ pastry
• chicken breast
• mixed vegetable
• cream of chicken soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
7. 7 Enjoy!

By Allrecipes Member

Ingredients

• ✓ pastry
• carrot
• potato
• onion
• margarine
• chicken
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. 2 In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
3. 3 Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

By Wendy

Ingredients

• ✓ pastry
• turkey
• mixed vegetable
• cream of chicken soup
• cheddar cheese
• seasoned salt
• seasoned pepper blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
2. 2 Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
3. 3 Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
4. 4 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

By KatieIng

Ingredients

• ✓ pastry
• chicken stock
• chicken
• green pea
• celery
• carrot
• cheddar cheese
• cornstarch
• milk

Instructions

1. 1 In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
2. 2 Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3. 3 Preheat the oven to 325 degrees F (175 degrees C).
4. 4 Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

By Chris

Ingredients

• ✓ pastry
• salt
• yukon gold potato
• pea
• black pepper
• coriander
• mint

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
3. 3 Mix peas, pepper, and coriander into potatoes.
4. 4 Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Lee Abramson

Ingredients

• ✓ pastry
• ground beef
• onion
• beef bouillon granules
• water
• cornstarch
• water

Instructions

1. 1 Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
2. 2 Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
3. 3 Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Roll out pastry to fit a 9-inch pie plate.
6. 6 Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
7. 7 Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

By Karen Barbour

Ingredients

• ✓ pastry
• ground beef
• onion
• vegetable beef soup
• cream of mushroom soup
• potato
• carrot
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C.) Press a pie pastry into the bottom of each of two 9-inch pie plates.
2. 2 In a large skillet, cook beef and onion until meat is no longer pink, 7 to 9 minutes. Remove from the heat and drain off excess fat. Stir in both condensed soups, then add potatoes and carrots. Season with salt and pepper.
3. 3 Divide filling between the bottom pie crusts. Cover each pie with a remaining pastry and seal the edges. Cut slits in the top to allow steam to escape.
4. 4 Bake in the preheated oven until golden brown, 45 to 50 minutes. Let stand on a wire rack for 15 minutes before serving.

By Tracy

Ingredients

• ✓ pastry
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• apple
• peach
• pear
• plum
• ginger root
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Ingredients

• ✓ pastry
• butter
• onion
• mushroom
• garlic
• all purpose flour
• sage
• thyme
• turkey gravy
• water
• milk
• mixed vegetable
• turkey
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
3. 3 Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
4. 4 Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

By michelle_cows

Ingredients

• ✓ pastry
• carrot
• pea
• corn
• celery
• vegetable bouillon
• olive oil
• onion
• all-purpose flour
• celery salt
• garlic powder
• salt
• black pepper
• vegetarian chicken broth
• almond milk
• chicken-style seitan

Instructions

1. 1 Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
4. 4 Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
5. 5 Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
6. 6 Remove from the oven and let cool for 10 to 15 minutes before serving.

By btnymeg

Ingredients

• ✓ pastry
• chicken
• mixed vegetable
• cream of potato soup
• milk
• black pepper
• thyme
• parsley
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. 2 In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

By Rose

Ingredients

• ✓ pastry
• potato
• butter
• milk
• salt
• black pepper
• american cheese
• butter
• milk

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry for 1 to 2 minutes.
2. 2 Add ¼ cup butter, ¼ cup milk, salt, and black pepper to potatoes; mash until medium-stiff. Stir in cheese.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Fit bottom (1) crust in a 9-inch pie plate; fill with potato mixture. Place top (remaining 1) crust on filling, fold crust edges together, and crimp with a fork to seal.
5. 5 Combine 2 teaspoons melted butter and 2 teaspoons milk in a small bowl; brush over crust. Cut several vent holes in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes; if edges getting too brown, cover with aluminum foil.

By Sandra G

Ingredients

• ✓ pastry
• ground pork
• ground beef
• onion
• water
• salt
• pepper
• allspice
• clove
• cinnamon
• chicken seasoning

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
3. 3 Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
4. 4 Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
5. 5 Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

By kathleen

Ingredients

• ✓ pastry
• chicken breast
• onion
• poultry seasoning
• cream of chicken soup
• cream of mushroom soup
• cheddar cheese
• mozzarella cheese
• mixed vegetable
• mushroom
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. 2 Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
3. 3 In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. 4 Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. 5 Bake in preheated oven for 50 minutes, until pastry is golden brown.

By Angie Smothermon

Ingredients

• ✓ pastry
• butter
• onion
• celery
• firm tofu
• garlic
• red potato
• oregano
• salt
• black pepper
• all-purpose flour
• milk
• vegetable broth
• mixed vegetable

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust into a 9-inch pie plate; chill until ready to use.
2. 2 Heat butter in a large skillet over medium heat. Add onion, celery, tofu, and garlic; cook until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper; stir in flour until vegetable mixture coated.
3. 3 Slowly stir milk into vegetable mixture; cook until begins to thicken, about 5 minutes. Add vegetable broth; cook until mixture thickens, about 5 minutes more. Stir in frozen vegetables.
4. 4 Pour filling into crust; top with remaining pie crust, crimping edges together to seal. Poke ventilation holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool before serving for 10 to 15 minutes.

By Jessica

Ingredients

• ✓ pastry
• roma tomato
• yellow squash
• zucchini
• kosher salt
• butter
• flour
• herbes de provence
• black pepper
• milk
• gruyere cheese
• bread crumb
• onion
• egg
• herb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Allow the dough to come to room temperature, about 20 minutes.
3. 3 Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
4. 4 Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
5. 5 Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
6. 6 If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
7. 7 Blot tomatoes and squash with paper towels.
8. 8 Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
9. 9 Brush beaten egg onto the folded pie dough.
10. 10 Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
11. 11 Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
12. 12 Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

By Bibi

Ingredients

• ✓ pastry
• chicken breast
• soy sauce
• onion
• garlic
• chicken broth
• carrot
• honey
• mustard
• parsley
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Cut chicken into bite-size chunks, and marinate in soy sauce.
2. 2 In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
3. 3 Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
4. 4 Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

By Dragon

Ingredients

• ✓ pastry
• olive oil
• butter
• garlic
• ginger
• kohlrabi
• salt
• pepper
• yellow squash
• green onion
• spinach
• nutmeg
• egg
• water

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
2. 2 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
3. 3 Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
4. 4 Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

By Jennie

Ingredients

• ✓ pastry
• olive oil
• chicken breast
• salt
• black pepper
• portobello mushroom
• condensed cream of chicken soup
• cream of mushroom soup
• cream cheese
• tomato
• chicken broth
• mixed vegetable
• red pepper flakes

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a deep-dish pie plate with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat. Add chicken; season with salt and black pepper. Cook and stir until no longer pink in the center, about 7 minutes. Add mushrooms; cook and stir until tender. Stir in condensed soups, cream cheese, tomatoes, and chicken broth, add more chicken broth if mixture becomes too thick. Stir in mixed vegetables and pepper flakes.
3. 3 Place 1 pie crust in the prepared pie plate; add chicken mixture, reserving any leftover filling. Place top crust on top, crimping crust edges to seal. Poke 4 to 5 holes in top crust. Cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until golden brown, about 45 minutes. Serve with any remaining filling.

By Cajun Girl

Ingredients

• ✓ pastry
• beef stew meat
• pale ale
• lager beer
• onion
• worcestershire sauce
• garlic
• parsley
• thyme
• salt
• pepper
• potato
• mushroom
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef stew meat, ale, and onion in a large saucepan over low heat; simmer until beef is tender, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Season beef mixture with Worcestershire sauce, garlic, parsley, thyme, salt, and black pepper; add potatoes and mushrooms. Increase heat to medium; cover saucepan and simmer until potatoes are just fork-tender, 10 to 15 minutes.
4. 4 Whisk a small amount of sauce with flour in a small bowl; stir into beef mixture. Simmer until slightly thickened.
5. 5 Place 1 pie crust into bottom and up sides of a 9-inch pie plate. Spoon hot beef mixture into crust; top with remaining pie crust. Cut slits in top crust to vent steam; crimp edges to seal together.
6. 6 Bake in the preheated oven until crust is golden brown and gravy is bubbling, 35 to 40 minutes.

By Mrs L

Ingredients

• ✓ pastry
• chicken breast
• chicken broth
• salt
• black pepper
• milk
• butter
• onion
• celery
• all-purpose flour
• mixed vegetable
• parsley
• thyme
• egg

Instructions

1. 1 Combine chicken meat, chicken broth, salt, and pepper in a large saucepan over medium high heat; bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. 2 Remove chicken and let cool. Pour remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to broth mixture to equal 2 ½ cups. Cut chicken into ½-inch pieces.
3. 3 In the same pan, melt butter or margarine over medium heat. Add onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 ½ quart deep casserole dish.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ pastry
• olive oil
• button mushroom
• salt
• black pepper
• onion
• chorizo sausage
• jalapeno pepper
• spinach
• black-eyed pea
• monterey jack cheese
• egg
• heavy cream
• cayenne pepper
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
3. 3 Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
4. 4 Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
5. 5 Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
6. 6 Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
7. 7 Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.

By Graden

Ingredients

• ✓ pastry
• water
• chicken bouillon
• butter
• onion
• white button mushroom
• chicken breast
• worcestershire sauce
• black pepper
• milk
• water
• carrot
• corn
• pea
• cornstarch
• egg yolk

Instructions

1. 1 Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
2. 2 Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
3. 3 Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
4. 4 Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
6. 6 After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
7. 7 Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
8. 8 Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

By djameela

Ingredients

• ✓ pastry
• water
• egg
• parsley
• bread crumb
• clove
• savory
• black pepper
• cinnamon
• salt
• celery
• garlic
• mushroom
• onion
• beef stock
• ground pork
• vegetable oil

Instructions

1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

By Nicole

Ingredients

• ✓ pastry
• pea
• carrot
• green bean
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• onion powder
• italian seasoning
• chicken broth
• milk
• turkey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place peas, carrots, beans, and celery in a medium saucepan. Add enough water to cover; bring to a boil. Reduce the heat to medium-low; simmer until vegetables are tender, about 8 minutes. Drain and set aside.
3. 3 Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning; whisk until a paste forms, about 1 minute. Slowly whisk in broth and milk until well combined. Bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.
4. 4 Remove from the heat; fold in reserved vegetables and turkey until well coated.
5. 5 Fit one pie pastry into each bottom of two 9-inch pie plates. Divide filling between the dishes; top each with remaining pie pastries; seal edges. Cut several small slits in each pastry top to let steam escape; transfer to baking sheets.
6. 6 Bake in the preheated oven for 15 minutes. If crusts brown too quickly, cover with aluminum foil. Continue baking until golden brown, and filling is bubbly, 15 to 20 minutes more.
7. 7 Cool for 10 minutes before serving.

By Rob Neil

Ingredients

• ✓ pastry
• egg
• raisin
• sugar
• buttermilk
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (225 degrees C).
2. 2 In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
3. 3 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.

By Jim Fulks

Ingredients

• ✓ pastry
• apple
• white sugar
• water
• cinnamon
• margarine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 To make the sauce: In a saucepan, combine sugar, water, cinnamon and margarine. Bring to a boil and continue to cook 5 minutes.
3. 3 Roll dough out and cut into 6 pieces. Wrap each apple in dough and place in a baking pan. Pour sauce over the wrapped apples.
4. 4 Bake in the preheated oven for 40 minutes, or until golden brown.

By Jacquie

Ingredients

• ✓ pastry
• all-purpose flour
• salt
• cinnamon
• apple
• lemon juice
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
3. 3 Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
4. 4 Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

By Debbie Lollo

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• cinnamon
• blackberry
• semisweet chocolate chip
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
2. 2 In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
3. 3 Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

By JMVICECREAM