Comforting Chicken Pot Pie
|Pie crust||30 Ounce, divided, brought to room temperature (About 2 Pks Of 15 Each, Wegmans Fill And Bake Variety)|
|Creamed chicken and vegetables||7 Cup (112 tbs) (See Related Recipe)|
|Sherry cooking wine||2 Tablespoon (Wegmans)|
|Chopped thyme||1 Tablespoon (Food You Feel Good About)|
|Diced potatoes with onion||20 Ounce (1 Pkg From Simply Potatoes)|
|Cracked black pepper||1⁄2 Teaspoon|
|Egg||1 Large, beaten (Wegmans)|
Preheat oven to 450 degrees.
Unroll 2 pie crusts; place 1 crust in each pan, pressing crusts firmly against side and bottom of pans to prevent shrinking. Trim crust evenly to pan edges. Prick sides and bottom of crusts with fork. Bake per pkg directions, 11-13 min. Set aside.
Heat creamed chicken and vegetables in large pot on MEDIUM. Add sherry cooking wine, thyme, and potatoes; heat thoroughly. Season with pepper.
Carefully divide hot creamed chicken equally between pans. Unroll remaining crusts; place 1 atop each filled pie, covering completely. Seal crusts together by crimping (see chef tip). Cut a few small slashes in top crust with knife tip. Whisk egg and water together in small bowl; brush top pie crust with egg mixture.
Reduce oven to 425 degrees. Transfer pies to oven. Bake 15-20 min, until top crusts begin to turn golden brown.
Remove from oven; let stand 15 min.
Use pie weights when baking bottom crust to prevent puffing.
Crimp pie crust top by pinching it over bottom crust between forefinger and thumb, forming scalloped pattern around edge of pie.
Baked pie can be frozen. To reheat: place frozen pie in cold oven; heat at 400 degrees about 1 hour, 15 min. Cover loosely with foil if crust begins to overbrown.
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