Starvin Guy Chicken Pie Recipes

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STARVIN' GUY CHICKEN PIE



Starvin' Guy Chicken Pie image

Make and share this Starvin' Guy Chicken Pie recipe from Food.com.

Provided by lonetree1353

Categories     Savory Pies

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup chopped onion
1 garlic clove (minced)
1 cup low sodium chicken broth ((reduced fat)
1 1/2 cups potatoes (peeled and cubed)
1 1/2 cups chopped carrots
1 cup sliced green beans ((cut into 1-inch pieces)
1 (10 ounce) can low-fat cream of mushroom soup (undiluted)
1 1/2 tablespoons flour
2 cups chopped cooked chicken breasts ((about 3/4 lb.)
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil and ground thyme
1/4 teaspoon pepper
1 cup flour
2 teaspoons baking powder
1/2 teaspoon sage
1/4 teaspoon salt
2 tablespoons butter
1/3 cup skim milk

Steps:

  • Spray large saucepan with non-stick spray. Add onions and garlic, cooking over medium heat until tender.
  • Add broth, potatoes, carrots, and beans, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 12 minutes. Potatoes should be slightly undercooked. Remove from heat.
  • In small bowl, stir together mushroom soup and flour. Add to the vegetables, along with chicken, parsley and spices, stir well. Pour into a medium casserole dish.
  • For crust combine flour, baking powder, sage and salt. Using a pastry blender, cut in butter until it resembles coarse crumbs. Stir in milk.
  • Form a ball with the dough. More flour can be added if the dough is too sticky.
  • Roll out on a floured surface to fit the top of the casserole. Place dough over chicken mixture and prick several times with a fork.
  • Bake at 400°F for 25 minutes, until crust is golden brown. Let cool 5 minutes before serving.

Nutrition Facts : Calories 422.1, Fat 12.3, SaturatedFat 5.5, Cholesterol 74.5, Sodium 499, Carbohydrate 49, Fiber 5.1, Sugar 5.4, Protein 29.1

BIRD IN A PIE



Bird in a Pie image

Provided by Guy Fieri

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 20

5 cups all-purpose flour, plus extra for board
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons dried thyme
4 teaspoons dried sage
4 sticks cold unsalted butter, cut into 1 tablespoon pieces
12 to 16 tablespoons cold water
3 tablespoons butter
1 sweet onion, diced
1 medium shallot, diced
5 celery stalks, diced
1/3 cup all-purpose flour
4 cups hot chicken stock
1 rotisserie chicken, meat removed and chopped
2 cups frozen diced carrots and peas
2 teaspoons dried sage
Salt and freshly ground black pepper
1 egg, whisked, for egg wash
Special equipment: 4 (5-inch) aluminum pot pie pans
To prepare the crust:

Steps:

  • Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
  • To prepare the filling:
  • In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
  • To assemble pies:
  • Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.

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