Corn And Clam Pie Recipe Recipe For Chicken

CLAM PIE

Steps:

• Coat a 9-inch pie pan or individual ramekins with cooking spray.
• In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
• Add in the onion; cook and stir 3-4 minutes or until softened.
• Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
• Transfer mixture to the prepared pie pan.
• In a small bowl, toss the breadcrumbs, melted butter, and parsley.
• Sprinkle crumbes evenly over the top.
• Bake in a 350° oven for about 30 minutes or until golden brown.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

CHICKEN & SWEETCORN PIES

Steps:

• Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
• Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
• Push each square into the oiled tin, making sure it is pushed right into the edges
• Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
• Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
• Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

JIMMY'S CLAM AND CORN FRITTERS

Steps:

• Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

CHICKEN AND SWEETCORN PIE

Steps:

• Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
• Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
• Add the salad cream and stock cube to the sauce and stir to combine.
• Add the chicken and sweetcorn to the sauce and put into a pie dish.
• Cover with the pastry and cook until golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CLASSIC CHICKEN POTPIE

Steps:

• Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.