Chicken Potpie With Green Beans And Squash Food

CHICKEN POTPIE WITH GREEN BEANS AND SQUASH

Steps:

• Preheat oven to 400 degrees. Unfold 1 thawed sheet (half of a 17.3-ounce box) frozen puff pastry; roll out on a lightly floured surface until about 11 by 15 inches and 1/8 inch thick. Score with a sharp paring knife in several places. Transfer to a baking sheet; refrigerate at least 30 minutes (and up to 3 hours).
• Meanwhile, heat butter in a large saucepan over medium-low. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add flour; cook, stirring, 2 minutes. Add wine, 2 cups water, and tarragon; season generously with salt and pepper. Stir briskly to prevent any lumps from forming.
• Bring to a boil. Add beans and squash; reduce heat. Cover; simmer, stirring occasionally, until beans are crisp-tender, 8 to 10 minutes. Stir in 3/4 cup cream and chicken; remove from heat. Cover to keep warm.
• Remove pastry from refrigerator; brush with remaining tablespoon cream. Bake until golden brown, 12 to 15 minutes. Transfer to a cutting board; cut into 8 pieces with a serrated knife.
• Meanwhile, return chicken mixture to a simmer. Ladle into 8 dishes; top with pastry, and serve immediately.

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

CHICKEN BEAN CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.

CHICKEN POT PIE A LA JEREMY AND JASMIN

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.

AUTUMN CHICKEN POT PIE

Steps:

• For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
• Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
• When ready to use remove from fridge about 20 minutes to allow to warm up.
• To make the filling:.
• Coat bottom of stock pot with olive oil and put over medium heat.
• Add onions, celery, and carrtos.
• Sprinkle with salt and saute for 7 to 8 minutes.
• Add garlic and sweat for 2 to 3 more minutes.
• add Chicken and Chicken stock.
• Stock should cover chicken if not then add enough water to cover chicken.
• Bring to boil and then simmer for 30 minutes.
• While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
• When chicken is cooked, remove it and the veggies from the stock.
• Remove meat from bones and stir in bowl withy veggies. add squash.
• Add salt if needed.
• Stir in green beans and sage.
• Melt 4 Tbls butter in saucepan.
• Add flour and stir to combine. Cook for 6 to 7 minutes.
• whisk in the stock made when the chicken boiled.
• Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
• Preheat oven to 375.
• Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
• Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
• Cut a couple of vents in top and brush with egg wash.
• Bake for 30 to 35 minutes.

CHICKEN & SQUASH POT PIE

Steps:

• Preheat oven to 350°F Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
• Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and sauté for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
• Turn up oven to 375°F Roll out two 12 inch diameter pastry rounds. Place the first in a very deep dish pie pan and trim the edges over the lip of the dish. Set trimmings aside as you will need them later. Fill piecrust with pot pie mixture. Brush exposed edge with egg wash and then carefully lie the second piecrust on top of the filling, allowing the edges to hang down. Use the excess trimming from before to roll out and create leaves and décor for the pie as you please. Affix your leaves and brush the entire top of the piecrust with egg wash. Poke 4 holes in the crust with a fork. Place pie on a baking sheet and bake for 1 hour. Add aluminum foil to the top if it appears the top is becoming too dark, but you should be okay. Serve hot.

CHICKEN, POTATO & GREEN BEAN CURRY

Steps:

• Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
• Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.

BUTTERNUT SQUASH CHICKEN POT PIE

Steps:

• Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
• Preheat the oven to 425 degrees F.
• Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
• Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.
• Bake until puffy and light brown, about 10 minutes.