CHICKEN AND YELLOW PEA PIE
This is from James Reason and his cooking show Alive and Cooking. Looked good. Times are estimated.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, cover the yellow peas with the stock, bring to the boil then simmer for 30 minutes (check now and then, to make sure it does not run out of stock and burn and top if necessary).
- Dice the chicken, onion, garlic, carrot and celery.
- Splash olive oil into a frying pan and bring up to the heat and toss in the chicken, vegetables, sage and the yellow peas (drained of excess fluid) and then season with salt and pepper and cook for 5 to 8 minutes and then allow to cool.
- Line loaf tin with pastry, overlapping slightly and then fill with the chicken mix and then fold pastry in and brush with milk.
- Score the second sheet of pastry in a diamond shape and place on top as the lid.
- Brush with milk and season with salt.
- Bake in a preheated oven at 190C for 20 minutes.
CHICKEN & HAM PIE
When you need something warm and comforting after a long day, there's nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium
EASY CHICKEN AND YELLOW RICE
Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.
Provided by Noty661
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
SAUSAGE AND GREEN PEA PIE
Make and share this Sausage and Green Pea Pie recipe from Food.com.
Provided by loof751
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through.
- Add pasta sauce, water, and peas and bring to a boil.
- Pour into a pie plate.
- Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
- Bake at 375 degrees for 25 minutes.
CRUMBLY CHICKEN & MIXED VEGETABLE PIE
Let your children pick and choose which veg they like best, and get them to help make this simple pie
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
- When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
- Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
- When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
- Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
- Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.
Nutrition Facts : Calories 583 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.11 milligram of sodium
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