Chicken And Potato Pie Food

CHICKEN AND POTATO PIE

Steps:

• Peel the potatoes and cut in half. Place them in a pot of water and bring to the boil. Boil for 15 minutes or until cooked. Then mash the potatoes using some butter, Hellman's and a splash of milk, seasoning to taste. (See my mashed potato recipe if you are not sure).
• Meanwhile cut the chicken into bite-sized pieces and fry them in some oil until browned on all sides, about 10 minutes. They do not need to be fully cooked. Place the chicken in the casserole dish. Add the frozen peas to the casserole dish as well.
• Whilst you are cooking the chicken fry the onion and bell pepper together for about 5 minutes and add to the casserole dish.
• Melt the butter in a saucepan and fry the garlic for about 2 minutes. Add the plain flour and the chicken stock and bring to a simmer. Then slowly add the milk, bit by bit and bring to a simmer again.
• Then add the cheese, nutmeg thyme and parsley and keep simmering until the sauce thickens. If you need to thicken more then add the teaspoon of cornflour to some water and add to the sauce. Season with salt and pepper to taste. Then pour the sauce on to the fried chicken, onion, peas and pepper in the casserole dish and mix well.
• Cover the top of the dish with a layer of mashed potatoes, and use a fork to create some peaks on the potato. Sprinkle some grated parmesan on top if you wish.
• When you wish to prepare the food, place in a pre-heated oven for 50 minutes at 180C.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

EASY CHICKEN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
• Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

CHICKEN, HAM, LEEK & ROAST POTATO PIE

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

CHICKEN & BROCCOLI POTATO-TOPPED PIE

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
• Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

CHICKEN AND POTATO PIE

Steps:

• sift together the flour and salt into a bowl.
• Rub in the butter until the mixture resembles breadcrumbs.
• Gradually stir in enough of the cold water to make a pliable dough.
• Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
• Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
• Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
• Stir in the remaining ingredients.
• Preheat oven to 375*F.
• Grease a 9 inch pie tin.
• Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
• Spoon in the filling.
• Roll out the remaining pastry and use to make a lid.
• Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
• Cut two slits in the top to vent.
• Add decorative shapes made from the dough trimmings if you wish.
• Brush with milk and bake for 45 minutes.
• Serve with a selection of freshly cooked vegetables.

CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

CHICKEN AND MASHED POTATO PIE

Steps:

• Preheat the oven to 350Ëš F.
• Make the garlic mashed potatoes: cut each potato into 16 pieces (I leave the peels on, but you can peel them if you like). Place them in a saucepan with water and bring to a boil. Once the water is boiling, add 1 1/2 teaspoons of salt. Boil, uncovered, for 15 minutes. Drain well and return to the saucepan you cooked them inches Toss the potatoes over medium heat for a minute. This is to evaporate any excess moisture.
• Meanwhile, prepare the garlic: in a small covered saucepan, heat the garlic cloves with the butter and cook over lowest heat for 10 to 15 minutes, until very tender. They should not color more than a creamy yellow. Pour 1/2 cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes.
• Add the garlic and cream, and the cream cheese to the potatoes and mash well with a potato masher. Taste and add salt as needed. Set aside.
• In a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. In a large bowl, combine the sautéed vegetables, the peas, and the chicken.
• Add the McCormick chicken base to the béchamel sauce, and stir well to combine. Add the sauce to the chicken and vegetables and mix well to combine.
• Grease a 3 quart pyrex baking dish. Pour the chicken mixture into the dish, and cover it with the garlic mashed potatoes. Bake, uncovered, at 350ËšF for 45 minutes. Let sit for 5 minutes before serving.

CURRIED CHICKEN-AND-POTATO PIE

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

CHICKEN POTATO PIE - SHEPHERD'S PIE

Steps:

• Spray a pie pan with pam.
• Layer chicken in bottom of pan.
• Follow with all the veggies except the mashed potatoes.
• Mix curry with soup and spread over vegies.
• Spread potatoes over veggies to seal in all.
• Add dabs of butter over potatoes sprinkle with paprika and cheese.
• Bake 25 minutes 350 degrees.
• Slice, serve, and enjoy!

EASY CHICKEN POT PIE WITH POTATO TOP

Steps:

• Preheat oven to 375°F.
• Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
• Mix together chicken, soup, milk, and vegetables.
• Pour chicken mixture into casserole.
• Mash potatoes with butter and milk, salt and pepper to taste.
• Spoon mashed potato topping onto pie, and gently smooth it over evenly.
• Bake in a preheated oven for 45-60 minutes.

LEFTOVER CHICKEN & POTATO PIE

Steps:

• Preheat over to 200 degrees. Use a deep NON STICK saute pan, one that can go in the oven. Failing this a large round baking dish will do.
• Cut a piece of baking paper the size of the bottom of the pan and place this inside of the pan.
• Finely chop the onions and set aside, meanwhile heat another large frying pan or deep pan, chop the bacon and add to the hot dry second pan. Fry until golden. Chop or grate the garlic, add a knob of butter and a tablespoon of olive oil to the bacon and add the garlic. Cook for a couple of minutes being careful not to burn the garlic. Take off the heat and set a side to cool.
• Once cool, add the pulled left over chicken, thyme, raw onions, chopped goats cheese, almonds to the bacon and garlic. Season well with salt and pepper and stir together.
• Peel and slice the potatoes wafer thin with a mandolin or carefully with a knife. Drizzle with some more olive oil and mix in well.
• Take the first pan (lined with the baking paper) and carefully layer the bottom of the pan with some potatoes. You need enough for 4 layers so be take this into consideration. Next layer some of the chicken mixture and continue to do this (potato then chicken) until you reach the end of the mixture. Finishing with a top later of potato. Push the pie down hard to pack it in to the pan, this is important.
• Pop the pan or the dish into the oven and bake for 45 minutes. If it starts to brown too much you can loosely cover with some tin foil.
• Prepare the salad by mixing the mustard, oil and vinegar in a bowl and whisk. Drizzle over the salad leaves and dress thoroughly with clean hands. Top with the walnuts
• Once the 45 minutes are up, take the pan out and carefully lay a baking tray on the top of the board and turn over so the pie comes out of the pan. This should come out clean and solid if you packed the ingredients into the pan tightly. Stick the tray back in the oven and cook for a further 15 minutes, watching carefully to make sure it does not burn. This will help the sides brown.
• Cut into slices and serve with a heap of the green salad.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.