Savory Chicken Pot Pies

• 2 quarts boiling water, moderately salted
• 1 12 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 12 cups frozen mixed vegetables
• 34 cup frozen petite whole onion
• 2 (14 ounce) cans chicken broth
• 1 cup cold water
• 34 cup all-purpose flour
• 13 cup Hidden Valley Original Ranch Dressing
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• remaining poultry seasoning
• 18 teaspoon ground turmeric
• salt & freshly ground black pepper, to taste
• 2 (12 ounce) canspremium chunk chicken breasts, in water
• 1 (15 ounce) packagerefrigerated roll-out pie crusts
• 1 beaten egg
• 1 tablespoon water

1. NOTE: THIS MAY BE PREPARED AS ONE LARGE CHICKEN POT PIE IF DESIRED (THOUGH I PREFER THE NEATER, VISUALLY IMPRESSIVE INDIVIDUAL PIES).
2. 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!).
3. (STEP ONE): PREHEAT oven to 425F ; 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.
4. PREP the fresh vegetables to specifications.
5. 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).
6. 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.
7. FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.
8. 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).
9. 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.
10. 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.
11. BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.
12. SERVE and enjoy.

boiling water, poultry seasoning, red potatoes, celery, button mushroom, fresh chives, fresh parsley, vegetables, onion, chicken broth, cold water, flour, valley, worcestershire sauce, paprika, remaining poultry seasoning, ground turmeric, salt, chicken breasts, egg, water

Taken from www.food.com/recipe/savory-chicken-pot-pies-494029 (may not work)