Ohmychickenpie Recipes

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 POT PIE IX

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.

SOUTHWEST CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
• In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
• Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
• Allow the pie to sit for 10 minutes before serving.

CLASSIC CHICKEN POT PIE

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.

OH-SO-YUMMY CHICKEN BREASTS

Steps:

• Arrange chicken in a baking dish. Combine other ingredients, pour over chicken. Cover with foil and bake in 350 degree oven for 1 - 1 1/2 hours. For thicker sauce, remove liquid from baking dish and simmer on stove till thick.