FREDA GARRETT'S CHICKEN PIES
Make and share this Freda Garrett's Chicken Pies recipe from Food.com.
Provided by -Mary-
Categories Chicken
Time 1h30m
Yield 10 pies
Number Of Ingredients 17
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1494.8, Fat 93.2, SaturatedFat 23.1, Cholesterol 259.9, Sodium 928, Carbohydrate 94.4, Fiber 4.3, Sugar 2.1, Protein 66
MRS. GARRETT'S CHICKEN PIES
If you think chicken pot pie is a mess of cubed carrots and shriveled peas with shreds of chicken in a gloppy sauce, encased in a pale and pasty crust...think again. These meaty, delicious and aromatic turnovers are chicken pie with a capital P. The crust is flakey and they just taste "good"!
Provided by MarieRynr
Categories Savory Pies
Time 1h30m
Yield 10 pies
Number Of Ingredients 15
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1193.9, Fat 69.1, SaturatedFat 18.9, Cholesterol 187.7, Sodium 850.8, Carbohydrate 94.5, Fiber 4.3, Sugar 2.1, Protein 46.2
MY MOTHER'S SHEPHERD'S PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375 degrees F.
- In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
- For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
CHICKEN SHEPHERD'S PIE
This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.
Provided by Karyn Knight
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
- Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g
MOM'S CHICKEN PIE
A super simple recipe for a pie that you can serve everyday. You can also trade the chicken for turkey, which may help you finish all the leftover Thanksgiving turkey!
Provided by Sara Olofsson
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..
- Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.
- Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 31.6 g, Cholesterol 90.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 12.3 g, Sodium 348.9 mg, Sugar 1.2 g
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