CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST
These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.
- In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
- Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 662 g, Fat 40 g, Fiber 3 g, Protein 21 g
FLAKY PIE DOUGH
Use this pie dough recipe to make our Butternut Squash and Bacon Quiche or Chicken and Kale Hand Pies with Cheddar Crust.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).
CHEDDAR CHICKEN PIE
This speedy main dish from Betty Pierce of Slaterville Springs, New York uses handy biscuit mix, so there's no need to fuss with a crust. "Just add fruit salad and crusty hot bread for a delicious meal," she suggests.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in. pie plate. In a small bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir)., Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 924mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
CHICKEN POT PIE WITH CHEDDAR-SCALLION CRUST
My family enjoys good soul-warming comfort food, especially during the cold weather season. Homemade chicken pot pie is right up there as one of our top favorites. This recipe from Yankee Magazine (January 2012) is a really, really good one. The most delicious pot pie (with cheddar/scallion biscuits) EVER! Comfort food supreme! Recipe makes 6 individual pot pies, -or- one large one (adjust bake time accordingly). YUM! Hope you enjoy as much as we do! Make-ahead tip: Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed.
Provided by BecR2400
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- First, make the filling:.
- In a medium-size saucepan over high heat, bring chicken broth to a boil. Add carrots and squash. Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving broth. Set aside.
- Melt butter in a large skillet over medium heat. Add celery, onion, and salt; cook until golden, 10 to 12 minutes. Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes. Add flour and cook, stirring, about 2 minutes. Add milk slowly, whisking as you go; then add reserved broth, whisking until smooth. Cook, stirring often, until sauce thickens, 8 to 10 minutes. Season with pepper. Add parsley, chicken, reserved vegetables, and peas.
- Divide filling evenly among 6 ramekins or other 8- to 10-ounce ovenproof bowls, leaving about a half-inch at the top for biscuits. If you have extra filling, put it in another ramekin. (Note: or you can make one big casserole; adjust baking time accordingly).
- Preheat oven to 425°.
- Make the biscuits:.
- In a large bowl, whisk flour with baking powder, baking soda, and salt.
- Use your fingers to smear the butter into the flour mixture until it resembles coarse meal, with plenty of lumps. Stir in cheddar and scallions.
- In a medium-size bowl, whisk together egg and buttermilk; then add to flour mixture. Stir with a fork until a shaggy dough forms.
- Divide dough into 2 balls. On a lightly floured counter, press dough out to a half-inch thickness. Using a biscuit cutter or the floured rim of a glass, cut out 2- to 3-inch rounds. Gather dough again as needed and press out again. Repeat with second ball.
- Divide biscuits among ramekins, overlapping as necessary. Brush tops with milk, and set ramekins on a baking sheet lined with foil. Bake until crust is nicely browned and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 630, Fat 30.1, SaturatedFat 16.5, Cholesterol 149.3, Sodium 1219.8, Carbohydrate 57.6, Fiber 4.8, Sugar 6.5, Protein 33.7
CHEDDAR CHICKEN POT PIE
Make and share this Cheddar Chicken Pot Pie recipe from Food.com.
Provided by juicyjuice
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
- Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
- For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
- Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
- Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
- Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
- On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.
Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1
CHEDDAR CRUST GRANNY SMITH APPLE PIE
Make and share this Cheddar Crust Granny Smith Apple Pie recipe from Food.com.
Provided by Derf2440
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust----------.
- In a food processor, combine flour and salt.
- Add butter.
- Pulse until mixture resembles coarse crumbs.
- Add cheese.
- With machine rumming, drizzle in milk, processing just until dough comes together.
- Press dough into ball.
- Wrap in plastic, let rest in refrigerator for 30 minutes.
- Filling---------.
- In a large bowl, mix together brown sugar, flour lemon rind, cinnamon and ginger.
- Add apples and toss to coat, set aside.
- Between two sheets of waxed paper, rollout dough into 13 inch circle.
- Transfer to large baking sheet.
- Spoon apple mixture into centre.
- Fold sides up over filling, leaving filling exposed in centre.
- Fold edge of pastry over to make finished edge.
- Bake on lower rack in 425 degree oven for 20 minutes, reduce heat to 350 degrees and bake for 30 mintes or until fruit is tender and crust is golden.
- Remove from oven and sprinkle with cheese, if using.
- Let cool before serving.
Nutrition Facts : Calories 396.8, Fat 17.3, SaturatedFat 10.7, Cholesterol 47.5, Sodium 329.4, Carbohydrate 54.4, Fiber 3.5, Sugar 24.4, Protein 7.8
KALE-AND-SAUSAGE HAND PIES
Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries in place of raisins.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 1h15m
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a food processor, pulse flour, butter, and salt until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, sprinkle with 1/4 cup ice water; pulse just until dough holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate 30 minutes (or up to overnight).
- Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper.
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (reroll scraps if necessary). Place 1/2 cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with cream.
- Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 456 g, Fat 28 g, Fiber 3 g, Protein 11 g, SaturatedFat 16 g
COUNTRY HAM AND CHEDDAR MINI HAND PIES
These tiny appetizers-packed with country loving in every bite-are straight from the kitchen of Amber Wilson of For the Love of the South.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
- On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
- On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
- Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 22.6 g, Cholesterol 65.4 mg, Fat 32.7 g, Fiber 0.7 g, Protein 15.1 g, SaturatedFat 13.1 g, Sodium 618.2 mg, Sugar 2.3 g
More about "chicken and kale hand pies with cheddar crust food"
CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST – A STEP …
From cookingwithsugar.com
CHEDDAR POT ROAST HAND PIES RECIPE - PEG'S HOME …
From pegshomecooking.com
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST RECIPE
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Total Time 1 hr 10 mins
- With a knife or biscuit cutter, cut out six 4 1/4-inch circles (re-rolling dough once if necessary) and transfer, on parchment, to a baking sheet.
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST
From mealplannerpro.com
BEEF & CHEDDAR HAND PIES - MARTHA STEWART KITCHEN
From marthastewartkitchen.com
CREAMY CHICKEN HAND PIES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHICKEN POT PIE WITH CHEDDAR CRUST RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
CHICKEN AND VEGETABLE HAND PIES - THEKITTCHEN - A FOOD
From thekittchen.com
TASTY CHICKEN KALE PIE | TRADITIONAL & QUICK IRISH DINNER
From kinsalebayfoodco.com
FOODCOMBO
HOLY HAND PIES – A RECIPE FOR APPLE CHEDDAR HAND PIES
From bakingthegoods.com
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST
From milkandcherries.blogspot.com
17 HAND PIES FOR MEALS ON THE GO - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN POT PIE RECIPE WITH SAVORY HOMEMADE CRUST
From likeabubblingbrook.com
KETO CHICKEN POT PIE WITH GARLIC CHEDDAR CRUST - GLUE STICKS AND …
From gluesticksgumdrops.com
TIP OF MY TONGUE: CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST
From tippytongue.blogspot.com
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST | FOOD, ROTISSERIE ...
From pinterest.com
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST | FOOD, HAND PIES, …
From pinterest.ca
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST | RECIPE | FOOD, …
From pinterest.ca
CHICKEN AND KALE HAND PIES WITH CHEDDAR CRUST | COOK
From cook.my
THE GOOD DISH GAIL'S FRIED APPLE HAND PIES WITH CHEDDAR CRUST
From gooddishtv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love