Oh My Chicken Pie Recipes

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

TERRY'S FAVORITE EASY CHICKEN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
• Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
• Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

OH MY, CHICKEN PIE!

Steps:

• Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
• Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
• Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won't need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
• Preheat oven to 375°F.
• Butter your one large pan (or two smaller ones - if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
• Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) - these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
• Bake for 50-60 minutes, or until the pie is a rich golden-brown - for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).

CHICKEN PIE OH MY...............

Steps:

• Cook the noodles and drain.
• Make the bechamel sauce by cooking the butter in a pot and adding the flour. Slowly add milk whilst whisking to ensure a smooth consistency.
• Cut chicken into bite size pieces.
• In an oven proof dish add the chicken, noodles, soup, whisked eggs, salt and spices as well as 1.5 cups of cheese and mix it.
• Top this with .5 cup of cheese and in the oven bake it at 180 C for 45 minutes.
• Prepare the crust by whisking the egg, milk and oil and adding the flour, baking powder and salt too a smooth consistency.
• Spoon the mixture over the pie and return it to the oven for a further 20 minutes at 180°C.
• Ready, steady, feast.