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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. PREP the fresh vegetables to specifications.
3. 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).
4. 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.
5. FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.
6. 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).
7. 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.
8. 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.
9. BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.
10. SERVE and enjoy.
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