Chicken And Rice Pie Food

CHICKEN AND RICE PIE #WEEKDAYSUPPER

Steps:

• Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
• Add oil and broccoli to fry pan and sauté on high 2 minutes. Add ¾ cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
• Add cornstarch to ¼ cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
• Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired.

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)

Steps:

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
• Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
• Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
• Add the hot chicken broth, then stir in the rice.
• Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
• Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

CREAMY CURRIED CHICKEN PIE

Steps:

• Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
• Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
• Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
• Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
• Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

CHICKEN RICE CRUST PIE

Steps:

• Prepare your pie plate with cooking spray and set aside.
• Cook rice according to your package directions.
• Preheat your oven to 350 degrees.
• In a large bowl beat your egg with a fork.
• Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
• Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
• Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
• Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
• In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
• Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
• Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
• After a few minutes add your onions and stir until onions are tender.
• Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
• Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
• Add white wine, cooked chicken and chicken broth. Stir until incorporated.
• Taste your mushroom mixture and add as much salt and pepper as needed.
• Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
• Add Parmesan cheese and stir until totally blended.
• Remove from heat and pour mushroom mixture into your prepared rice crust.
• Press down on the mixture and smooth over the top as best you can.
• Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
• Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
• Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375 degrees
• Mix rice, vegetables, pepper, soup, water, milk and chicken in a casserole dish.
• Cover in foil and bake in oven for 30 minutes.
• Uncover and top with puff pastry dough, and bake for another 20 minutes.
• Serve hot.

CREAMY CHICKEN POT PIE WILD RICE

Steps:

• Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
• When wild rice is almost cooked, heat olive oil in a large skillet on medium-high heat. Add minced garlic, finely grated carrots, and cook, stirring, for about 1 minute, until carrots start to soften.
• Add chopped chicken, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
• Add 1 cup green peas (I used the frozen ones). You can add them either frozen or thawed. Stir them in and mix with chicken-carrot mixture.
• When the wild rice is done, add cooked wild rice to the skillet with the chicken and mix everything.
• Add 1 cup half and half, 1/3 cup chicken broth to the skillet with the chicken and rice and bring to boil. Add 1/2 cup shredded Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.

CHICKEN AND RICE PIE

Steps:

• Preheat oven: 375.
• Put first pie crust in pie plate.
• Melt butter over medium heat.
• Cook onion, celery, and garlic about 3 minutes.
• Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
• Stir and heat.
• You will be making two layers of rice each topped with a layer of chicken sauce.
• Start by spreading a layer of rice on pie crust.
• Then follow with chicken sauce.
• Repeat.
• Top with remaining pie crust.
• Brush with a beaten egg, if desired.
• Bake 30 minutes-1 hour, depending on your oven.

CHICKEN AND RICE

Steps:

• Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375-degrees.
• Add one of the pie crusts to the bottom of a prepared pie plate which has been sprayed with cooking spray. Set aside.
• Melt the butter in a large skillet. Add the flour and whisk to combine. Cook for 1-2 minutes over medium heat.
• Add the chicken broth to the skillet and whisk, cooking until the mixture thickens.
• Add the cooked rice, cooked chicken, vegetables, scallions, half and half, salt and pepper to the skillet. Stir well and heat through.
• Spoon the chicken and rice mixture into the prepared pie plate and top the mixture with the second pie crust. Use a paring knife to cut slits in the top crust for the steam to escape.
• Trim away the excess pie dough (save if you're decorating the pie), and crimp or fold the two crusts together to seal.
• Use a paring knife to cut out some decorative carrot and pea shapes and add them to the top pie crust using a light touch of water, pressing gently. This step is optional.
• Whisk the egg and 1 tablespoon of water and brush the egg wash over the top crust before baking.
• Place the pot pie on a baking sheet and bake in a preheated oven for 30 - 35 minutes or until the pie crust is golden brown in color and the filling is heated through. *Note - if the pie crust browns too quickly, cover the pie with foil and continue baking for the specified amount of time.
• Allow the pie to cool for 15 minutes before slicing.

EASY CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375 degrees
• In a large bowl mix soup, water, milk, and pepper until the soup has blended with the milk and water.
• Add the cooked chicken and vegetables.
• Pour into a 9 x 13 inch casserole dish.
• Cover with aluminum foil and bake for 30 minutes.
• Uncover and top with puff pastry dough and bake for another 20 minutes or until the puff pastry dough is golden brown.
• Serve hot.

CHICKEN, WILD RICE & MUSHROOM PHYLLO PIE

Steps:

• Preheat the oven to 350°F (175°C).
• Poach the chicken in enough water to cover over low heat. Remove from heat and cool. Dice chicken into smaller pieces approximately 1 inch (2.5 cm) square.
• Heat the olive oil in a large non-stick pan over medium-high heat. Add the green onions, sliced mushroom and shredded kale. Sauté and stir for 5 minutes, or until vegetables are tender. Stir in cooked chicken and cooked wild rice.
• Sprinkle flour over cooked vegetables and stir to blend. Reduce the heat to medium, and add the chicken broth, evaporated milk, salt, black pepper, minced dill, parsley and marjoram. Simmer for 10 more minutes until sauce is thickened.
• To assemble, remove phyllo sheets from package. Return remainder to box and refrigerate for another use. Use kitchen brush to paint bottom of pie plate with olive oil and top with fillo sheets. Stagger sheets around plate so they hang over and can be drawn up and over filling to encase the pie. Use a pastry brush to sprinkle olive oil between sheets as you go. The oil heats and expands during baking helping the phyllo to be crispier but don't over do it as you don't want the pie to be greasy. Spread filling over phyllo and draw sheets up and over filling towards centre of pie. Use your brush to spread a bit of oil over top of sheets. Sprinkle with sweet paprika and poppy seeds for a decorative affect.
• Bake pie in preheated 350°F (175°C) oven for 45-60 minutes or until top is lightly browned and filling is set.
• Cut into six wedges and serve.

CHICKEN AND RICE POT PIE

Steps:

• Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
• Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.