Pioneer Woman Cow Pie Recipe Recipes Recipe For Chicken

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CHICKEN PIE



Chicken Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 19

6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs

Steps:

  • For serving: a peppery green salad with arugula and baby spinach
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
  • Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
  • You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
  • Serve the chicken pie with a peppery salad of arugula and baby spinach.
  • Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
  • Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

CLASSIC POT PIE



Classic Pot Pie image

Brothy gravy, golden crust, and tender, flavorful vegetables-It doesn't get much better than this recipe for chicken pot pie.

Categories     Thanksgiving     main dish     poultry

Time 1h

Yield 12 servings

Number Of Ingredients 15

4 tbsp. butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
3 c. shredded cooked chicken or turkey
1/4 c. flour
3 c. low-sodium chicken broth, plus more if needed
Splash of white wine (optional)
1/4 tsp. turmeric
Salt and pepper, to taste
Chopped fresh thyme to taste
1/4 c. half-and-half or cream
1 whole unbaked pie crust
1 whole egg
2 tbsp. water

Steps:

  • Preheat the oven to 375 degrees.
  • Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  • Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  • Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  • Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  • Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  • Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  • Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
  • Serve up servings by the (big ol') spoonful!

CLASSIC HOT WINGS BY PIONEER WOMAN/ MAKE-AHEAD



Classic Hot Wings by Pioneer Woman/ Make-Ahead image

Saw this recipe on Food Network's Pioneer Woman Show. I am going to make them for Super Bowl and put the recipe here for safekeeping. I love that you can fry them ahead of time and reheat in the oven at the last minute!

Provided by cstahl

Categories     Very Low Carbs

Time 40m

Yield 24 wings, 6 serving(s)

Number Of Ingredients 8

canola oil, for frying
24 chicken wings, parts (12 wings separated into 2 pieces)
1 (12 ounce) bottle cayenne hot pepper sauce, such as Frank's
1/2 cup butter
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
blue cheese, dip for serving
celery rib, for serving

Steps:

  • Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
  • Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
  • In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.
  • Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
  • Serve with blue cheese dip, celery sticks.

PIONEER CHICKEN



Pioneer Chicken image

This recipe is something my Great Grandmother, Grandmother, Mother, and Aunts always made and I make it too. I call it Pioneer Chicken because it feeds Pioneers! This is a favorite when I cook for a crowd. It is easy to scale up or down and you can use the pieces of the chicken you like. The ratio of a serving is a piece of chicken, half of a russet and half of a sweet.Add a salad and you have a fantastic meal. Hope you like this homey Southern Italian style chicken.

Provided by Secret Agent

Categories     One Dish Meal

Time 2h40m

Yield 1 panfull, 6-8 serving(s)

Number Of Ingredients 10

3 lbs chicken, cut into 8 pieces (when you cut the wings be sure to include a little breast meat with them)
2 potatoes, white russet, peeled
2 potatoes, sweet, peeled
1 large onion, sliced
1 tablespoon rosemary, fresh chopped
2 garlic cloves, smashed, to flavor oil
kosher salt
cracked pepper
1 lemon, sliced thin
olive oil

Steps:

  • Preheat oven to 325*.
  • Wash and dry chicken pieces.
  • Slice each potato into 4 long slices.
  • Saute the garlic in olive oil. Remove garlic and discard.
  • Brown chicken pieces well in olive oil but don't cook through. Remove to a dish and season with salt and pepper.
  • In a baking dish, alternate a piece of chicken, a slice of sweet potato, a slice of white potato and a few rings of onion. I usually stand them on edge so they are not flat in the pan.
  • Decorate the top of the chicken with the lemon slices and rosemary.
  • Cover with foil, tightly. Place baking pan on a sheet pan (it may boil over - I sometimes use a turkey baster to draw off the juices - save them and boil them down to make a nice sauce for the top) and bake for two hours or until the chicken is cooked through. Uncover and bake until it browns a little, 20 minutes or so. Save a wing for me!

Nutrition Facts : Calories 422, Fat 21, SaturatedFat 6, Cholesterol 103.5, Sodium 106.7, Carbohydrate 29.6, Fiber 4.4, Sugar 2.2, Protein 29.1

PIONEER WOMAN CHICKEN POT PIE RECIPE



Pioneer Woman Chicken Pot Pie Recipe image

Delight your taste buds with this creamy pioneer woman chicken pot pie, made with half & half and veggies, topped with a crumbly crust.

Provided by Angel

Categories     Baked

Time 1h

Yield 12

Number Of Ingredients 15

4 tbsp butter
½ cup finely diced onion
½ cup finely diced carrot
½ cup finely diced celery
3 cups or turkey, shredded, cooked chicken
¼ cup flour
3 cups low-sodium, plus more if needed chicken broth
1 splash optional white wine
¼ tsp turmeric
to taste salt and pepper
chopped, to taste fresh thyme
¼ cup or cream half and half
1 whole, unbaked pie crust
1 whole egg
2 tbsp water

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around for about 3 minutes until the onions start to turn translucent.
  • Stir in the chicken and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth, wine, and stir it around and let it cook and thicken.
  • Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  • Add the half-and-half, then stir the mixture and let it bubble up and thicken for about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  • Pour the filling into an 8x8-inch baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  • Mix together the egg with water and brush it all over the surface of the crust.
  • Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
  • Serve up servings by the spoonful and enjoy.

Nutrition Facts : ServingSize 12.00, Sugar 0.00

COW PIES



Cow Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 12

2 cups sugar
2 1/2 sticks (1 1/4 cups) butter, softened
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup good semisweet chocolate chips, plus extra for topping if desired
1 cup milk chocolate chips, plus extra for topping if desired
1/2 cup white chocolate chips, plus extra for topping if desired
16 ounces semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  • Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
  • Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
  • Melt the semisweet chocolate in a bowl over a pan of simmering water.
  • Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE



Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.
  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

PIONEER WOMAN COW PATTIES RECIPE - (5/5)



Pioneer Woman Cow Patties Recipe - (5/5) image

Provided by á-3347

Number Of Ingredients 4

20 ounces melting chocolate, such as almond bark
1 cup raisins, dried cranberries or dried cherries
1/2 cup slivered almonds
1/2 cup whole peanuts

Steps:

  • Line 2 baking sheets with parchment paper. Melt the chocolate in a microwave or in a bowl set over a pan of boiling water. Pour in the raisins, almonds and peanuts and stir to combine. Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheets. Leave to sit at room temperature or in the fridge for 5 minutes to set. Package in gift sacks! Recipe courtesy of Ree Drummond

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