Chick Chick Chicken Pot Pie Ala Vashon Recipes

CHICKEN POT PIE ALA WELLINGTON

Steps:

• Begin thawing your puff pastry for around 20 minutes.
• Chop your potato, carrots and mushrooms so that they're ready to use.
• Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside.
• Preheat your oven to 375.
• Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain.
• In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat.
• Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it.
• Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry.
• Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious.
• Let sit for 10 minutes and then enjoy!

CHICKLESS POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
• In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
• Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

CHEESEBURGER CHICKPEA SKILLET

Steps:

• In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
• In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
• Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
• Drain the potatoes in a colander.
• Divide the potatoes into two medium bowls and mash half of them. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
• Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
• Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
• Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
• Remove the rosemary and thyme sprigs.
• Sprinkle the flour over the vegetables and mix well.
• Pour in half of the vegetable stock and stir.
• Add the nutritional yeast and stir well.
• Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
• Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
• Add the diced potatoes and stir.
• Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
• Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
• Brush the outside edges of the baking dish with the mix using a brush or your fingers.
• Preheat the oven to 350°F (180°C).
• Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
• Brush the top of the dough lightly with the oil-soy milk wash.
• Make a small X-shaped incision on the top of the crust.
• Bake for about 45 minutes or until the pie crust is golden.
• Enjoy!

QUICK CHICK

Steps:

• Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

DELIGHTFUL CHICK POT PIE

Steps:

• Preheat oven to 400.
• Cut the corn off the cobb, set aside.
• Saute onions, celery, carrots, and potatoes in margarine for about 10 minutes.
• Add flour to mix, stirring well cooking about 1 minute stirring constantly.
• Combine the broth and the half/half.
• Stir in the vegetable mix slowly.
• Bring heat to medium stirring constantly until very thick and bubbly.
• Add in corn, salt, pepper, garlic powder, and chicken, stir well.
• In a 9 inch pie pan, lay down 1 crust, fill with mixture and then cover with the other crust. Spread melted margarine over the top crust.
• Cut several slits in the top to allow the steam inside to escape.
• Bake 35-45 minutes or until a nice golden brown.

CHICK, CHICK, CHICKEN POT PIE ALA VASHON

Steps:

• For the pie crust: (Note: I use a pastry cutter when making my pie crust, but if you use a food processor, that's fine, pulse until mixture resembles cornmeal or Parmesan cheese.) Put flour, butter and cream cheese in a bowl, and cut with pastry cutter until it resembles corn meal or Parmesan cheese. If it's a little too wet for your liking, add a little more flour (but not too much.) Add rosemary and sage and stir.
• Add egg yoke and the ice water and work until it forms a ball.
• Put out on a floured surface and knead to make sure everything combines well. If you are making 2 individual pot pies, divide dough in half, form into a disk, wrap one in plastic and put in freezer for a future use. For the one you will use, roll out to fill two individual ramkins or small pot pie tins. I have started rolling out two pieces, one for each pie, and then laying the crust inside, letting one end lay outside the pan, once filled with sauce, I flip the crust over the works. I don't bother to crimp the edges and this way it has it's own vent. Anyway, once you have the dough rolled out and situated in the ramkins or pie tins, set aside.
• For the Sauce: In a medium pan, melt butter, add pepper, and the flour and whisk together and let cook for one to two minutes...do not it the roux burn. Add water and the bouillon cubes. Whisk. Once thickened, add chicken and veggies and stir. Add the celery powder or celery salt and garlic powder and stir.
• Ladle sauce into pies, and top with crust or flip over the crust. Place on cookie sheet and bake at 375 degrees F for 45 minutes or when bubbling and crust is brown.
• OPTION: You can do an egg wash over the crust with 1 egg and 2 teaspoons water and whisked.