Savory Chicken Pot Pies

Name: Savory Chicken Pot Pies
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by The Spice Guru

"My entry for a Hidden Valley Ranch recipe contest. The secret-weapon ingredient in this recipe IS Hidden Valley Original Ranch Dressing. It gives the filling a savory, succulent butter flavor -- without the heaviness of butter-and-cream-based pies."

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photo by The Spice Guru

Ready In:: 1hr 10mins
Ingredients:: 22
Serves:: 6

ingredients

FILLING
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
CRUST
1 (15 ounce) package refrigerated roll-out pie crusts
GLAZE
1 beaten egg
1 tablespoon water

directions

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.
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.