CHICKEN POT PIE A LA JEREMY AND JASMIN
A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.
Provided by Blys
Categories Chicken Pot Pie
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
- Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
- Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g
CHICKEN POT PIE A LA JEREMY AND JASMIN
A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.
Provided by Blys
Categories Chicken Pot Pie
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
- Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
- Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g
CHICKEN POT PIE A LA JEREMY AND JASMIN
A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.
Provided by Blys
Categories Chicken Pot Pie
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
- Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
- Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g
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