CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
NO BAKE COW PIES
These are the easiest cookies and require no baking. Great for gift trays during the holidays.
Provided by Cindy Carnes
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 23.9 g, Cholesterol 6.1 mg, Fat 11.5 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 1.2 mg, Sugar 19.9 g
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
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10 TYPES OF BRITISH PIES - INSANELY GOOD
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4.2/5 (5)Published Dec 30, 2021Category Recipe Roundup
- Steak Pie. Carnivores won’t be able to resist this juicy and tender steak pie. The inside is overflowing with organic stew meat and OXO beef cubes. Similar to beef bouillon, OXO beef cubes are a British staple that gives pies a more robust flavor.
- Cornish Pasty. The Cornish pasty is the British version of a meat hand pie. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- British Fish Pie. Another phenomenal traditional British pie is this fish pie. Between the topping and the filling, I can’t decide which is better. The inside is like a thicker fish chowder that’s rich and creamy.
- Irish Stew Pie. What does this Irish stew pie have to do with British pies? More than you think. Irish stew is a popular dish that consists of lamb and root veggies.
- British Mushroom and Chicken Pie. By now, you get the picture that the British love their meat pies. However, this one is by far one of the most popular pies.
- Cheese and Onion Pie. Not all British pies are all about the meat. For instance, this one is all about cheese! I can’t resist a gooey, cheesy meal, and this one is no exception.
- Lamb Pie. Lamb is a common filling in British pies. While shepherd’s pie is the standard, I love this variation. Rosemary is the perfect herb to pair with the juicy lamb roast.
- Cottage Pie. Embrace tradition and sink your teeth into this flavorful meat pie. Cottage pie is the beef version of shepherd’s pie. This one uses a blend of lean ground beef and beef broth to make the filling rich and hearty.
- Minced Beef and Onion Pies. British minced meat pies are usually mini pies served around the holidays. But you don’t need to wait to make this delicious British delicacy.
- Pot Pie. If you want a truly comforting savory pie, you’ve got to whip this up. This stuff is so cozy it tastes like it came straight from grandma’s kitchen.
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- Easy Homemade Chicken Pot Pie. Plenty of people love pot pies. But most of us don’t love all the work that comes with making them. That’s why we should all have an easy pot pie recipe on hand.
- Chicken Pot Pie Casserole (EASY Chicken Pot Pie) This one isn’t quite as easy as the one above. Still, it’s not a complicated recipe to follow. It uses a few more ingredients and takes about five more minutes of prep.
- Campbell’s Chicken Pot Pie. If there’s one thing I have plenty of, it’s easy recipes for pot pies! This one uses a refrigerated pie crust, saving you the trouble of making your own.
- Cheddar Chicken Pot Pie. Speaking of cheesy: this insanely cheesy, delightfully herby pot pie is another yummy option your family will love. It forgoes the traditional peas and onions in favor of broccoli and cheese.
- Bisquick Turkey Pot Pie. Let’s move away from chicken and check out a turkey pot pie, shall we? Feel free to use fresh turkey for this – I know plenty of people who prefer it over chicken.
- Easy Chicken Pot Pie Recipe with Biscuit Topping. Don’t get me wrong; I love the traditional round pot pie. It’s the kind my mom used to make, and it’s superb.
- Beef Pot Pie. Beef pot pies are hard to beat if you want something incredibly rich and filling. This particular recipe takes a couple of hours to make.
- Steak and Mushroom Pot Pie. Steak and mushroom pot pie is another seriously hearty dinner your whole family will go nuts for. It, too, takes a few hours to make, and it, too, is absolutely worth it.
- Biscuit-Topped Chickpea Pot Pie. If you’re still drooling over that biscuit pot pie but need something vegan, don’t stress – I got you, Boo! This veggie and protein-packed pie is 100% vegan-friendly and features a hearty base of chickpeas and Russet potatoes.
- 1-Hour Vegan Pot Pies. These one-hour vegan pot pies are a little lighter than the ones above. They don’t have chickpeas and potatoes, but they do have all the other veggies.
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