Yummy Irish Chicken Pie Recipes

IRISH CHICKEN POT PIE RECIPE - (5/5)

Steps:

• Set the sheets of frozen puff pastry out to thaw on a floured board. Cut carrot, potato and celery into small bite sized pieces. Place in a tall microwave safe bowl and add enough hot water to cover by about 2". Microwave on high for about 15-18 minutes or until the veggies are fork tender. Drain when cooked and set aside. Meanwhile prepare the rest of the ingredients: Cut the mushrooms into eights. Set aside. Peel the onion and dice it. Set aside. Mince the parsley and set aside. Wash the chicken. Trim any large chunks of fat off and discard. Cut into bite sized pieces. A kitchen scissors works well for this. In a 10 cup capacity skillet (preferably cast iron) cook the chicken with some oil on medium-high, stirring frequently until the pieces are cooked through. Set aside in a bowl. Preheat the oven to 400 F. Add the butter, onions and pinch of salt to the skillet and cook on medium-high for about 3 minutes until golden, stirring frequently and adding oil as needed. Turn the heat down to medium. Add the mushrooms and cook an additional 3 minutes, stirring often. Add the drained veggie mixture and the flour. Cook for 1 minute stirring continuously. Stir in chicken broth, parsley, chicken, black pepper, white pepper and chicken bouillon. Bring to a boil stirring continuously and continue to cook until mixture has thickened slightly. When the mixture has thickened, turn off the heat and stir in the cream. Taste and adjust salt and pepper as desired. Use a mason jar to cut out rounds of puff pastry: Place the jar upside down on the pastry and press down firmly. Move the jar back and forth rapidly until a circle of pastry is cut out. Repeat until you have 11 circles. Use a sharp knife to make an air slit in the pastry circles. Use a measuring cup to scoop ⅔ cup of filling into each jar. Wipe any drips off the rims of the jars with a wet cloth. Top each filled jar with a circle of pastry. Brush the pastry with melted butter. Place jars in a large casserole dish (my big rectangular Pyrex is perfect) and fill the dish with water about 1" deep. This is the correct way to bake in mason jars. Bake in a preheated oven for 25-30 minutes until the pastry is slightly brown and the filling is bubbly.

CHICKEN SHEPHERD'S PIE

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.

IRISH PIE

Steps:

• In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese. , Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.

IRISH CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice a pocket in thick side of each chicken breast.
• Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
• Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
• Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
• Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
• Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
• Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
• Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
• Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
• Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
• Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
• Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
• Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.

YUMMY IRISH CHICKEN PIE

Steps:

• 1)Poach chicken breasts (6) in boiling water for 6-9 mins. Then cut up once they are lightly cooked -ie not pink! 2)Steam 1-2 cups Broccoli, steam until al dente Arrange chicken and broccoli in dish (a small lasagna pan will work or cake pan). Mix 2 tins Campbell's mushroom soup into a bowl and add 4 tablespoons of mayonnaise. If you don't have mayo, add a little flour, marg and mik. Add teaspoon of mild curry powder, 2 teaspoons of lemon juice and add some milk. Mix it together (should be consistency of soup) and then pour over chicken and brocolli. Cover mixture with mashed potatoes. or breadcrumbs and cheese. Bake uncovered for 45 mins at 375. Potatoes will harden and brown to form crust.

SUPER YUMMY CHICKEN POT PIE

Steps:

• Lay chicken in bottom of 8 x 8 inch baking pan.
• Heat vegetables and cream of chicken soup in microwave until vegetables are warm.
• Spread vegetable mixture on top of chicken.
• Combine bisquick, butter, mayonnasie, and chicken broth.
• Stir just until combined.
• Pour over chicken and spread to evenly distribute.
• Bake at 350 till the topping is golden brown.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!