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Crimp The Edge With The Tines Of A Fork Or Flute The Edge By Pinching Your Knuckle Into The Middle Of The Index And Middle Finger Of Your Opposite Hand And Repeat Along The Edges Of The Crust.
Remove from heat and set aside to use later. Cut pie dough into 12 circles about 5 inches wide and 12 circles 4 inches wide. In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk;
Pinch Edges Together And Brush The Top Crust Gently With More Egg Wash.
Then spoon the entire mixture into an ungreased casserole dish, about 9 x 13. Use large sauce pan to heat broth and turkey, bring to simmer, reduce heat and cover and allow to cook for about an hour. Put the second pie crust over the mixture and cut some vent holes in the top.
Leave Pot Pie In Paper Tray.
Press larger circles into muffin cups with edge sticking out. Stir the remaining 1/2 cup milk, the egg and baking mix in a small bowl. Season with salt and pepper.
Bake For 30 Minutes Or Until The Topping Is Golden Brown And Done.
Remove pot pie from outer carton; Put the mixture into the pie plate. Put in a preheated 450 degree oven for 10 minutes, and then turn the heat down to 350 degrees for about 35 minutes longer.
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