Pie Recipe

Classic Chicken Pot Pie

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Prep: 25min

Total: 1h5min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 560 , Carbohydrate 44 g, Cholesterol 50 mg, Fat 5 , Fiber 4 g, Protein 25 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 1210 mg, Sugar 4 g, Trans Fat 2 1/2 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Instruction:

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Classic Blueberry Pie

This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don’t have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!

Prep: 30min

Total: 2

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 440 , Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2 , Fiber 4 g, Protein 5 g, Saturated Fat 4 1/2 g, servingSize 1 Serving, Sodium 300 mg, Sugar 30 g, Trans Fat 0 g

Ingredients:

• 2 cups Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4 to 6 tablespoons cold water
• 3/4 cup sugar
• 1/2 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon ground cinnamon, if desired
• 6 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon butter, if desired

Instruction:

1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Easy Chocolate Pie Recipe

FAQ

What is the number 1 pie in the world?

• Germany: Strawberry Pie. Joseph Sohm.
• South Korea: Tomato Pie. Getty Images.
• Mexico: Pie de Limón (Lemon Pie) …
• Australia: No-Bake-Vegan French Silk Pie. …
• Spain: Apple Pie Chimichanga. …
• UK: Vegetarian Shepherd’s Pie. …
• France: Zucchini, Goat Cheese and Honey Pie. …
• United States: Boston Cream Pie.

What are the 5 most popular pies?

1. Cherry Pie.
2. Pumpkin Pie. …
3. Apple Pie. …
4. Pecan Pie. Is it pi-ˈkän or pē-ˌkan? …
5. Blueberry Pie. With wild blueberries hailing from Maine, it’s only fair that the New England states would claim blueberry pie as their top flavor. …

What are the 4 types of pies?

What is the best pie of all time?

1. 1 Apple Pie. Apple pie is a classic, and it deserves to be up here. …
2. 2 Pumpkin Pie. …
3. 3 Cherry Pie. …
4. 4 Pecan Pie. …
5. 5 Key Lime Pie. …
6. 6 Banana Cream Pie. …
7. 7 Lemon Meringue Pie. …
8. 8 Blueberry Pie.