POT PIES (Like Boston Market)
By Gloria Pitzer, as seen in… Secret RecipesTM Bulletin© #102 – Imitations of Boston Market Dishes (Secret RecipesTM, Marysville, MI; 1998)
Because the crust is unlike any pie crust I have ever used, I thought of how similar to Crescent Dinner Rolls dough it was… (No wonder they charge $4 per pie. It’s well worth the price they ask!)
INGREDIENTS:
Crescent Dinner Rolls [ready-to-bake]
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11-oz can cream of chicken soup
2 cups white meat chicken, in bite sized chunks (or 5-oz can chunk style chicken, drained)
8-oz can green beans, drained
8-oz can peas & carrots, drained
4 boiled red skin potatoes, in unpeeled wedges
INSTRUCTIONS:
Unroll dough and cut into [six 6-inch] circles, [big enough] to fit over the small foil pie tins for individual servings.
The filling is made by combining [the rest of the ingredients, as listed. Heat thoroughly but don’t let it boil.]
Divide [mixture] between 6 greased pot pie tins… Meanwhile, per can directions… bake circles of dough on greased cookie sheets until browned and crispy. Place very carefully over top of filling in pot pie tins. Keep warm in low oven up to 30 minutes before serving, loosely covered in a sheet of foil.
See also…
