Chicken Rice Crust Pie Food

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.

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.

KURNIK (CHICKEN AND RICE PIE)

Steps:

• Pie Crust:.
• In a large, chilled bowl, combine the butter, shortening, flour and salt.
• Working quickly, rub the flour and shortening together using your fingertips until it looks like flakes of coarse meal.
• Pour 7 tbsp of ice water over the mixture all at once, toss together lightly and gather the dough into a ball.
• If it crumbles add up to 3 more tbsp of ice water by drops until the dough sticks to itself.
• Dust the dough lightly with flour and wrap in wax paper.
• Refrigerate for at least 2 hours, or until firm.
• Chicken Stock:.
• In a heavy 6-8 quart casserole dish, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, chicken and giblets, and pour in enough water to cover the chicken by about an inch.
• Bring to a boil over high heat, skimming off all of the foam and scum as it rises to the surface.
• Then reduce to low heat and simmer partially covered for 1 1/2 hours, or until the chicken is tender, but not falling apart.
• Transfer the chicken to a large platter, and strain the stock through a fine sieve into a bowl, pressing down hard with a spoon on the herbs and vegetables before discarding them.
• Set the stock aside.
• Filling:.
• With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones, cutting the meat into 1" pieces and return them to the casserole dish.
• In a 10-12" skillet, melt 4 tbsp of butter over high heat, and add the mushrooms.
• Reduce to medium heat and cook 3-5 minutes, or until the mushrooms are soft.
• Transfer them to the casserole dish with a slotted spoon.
• Add the parsley, lemon juice, nutmeg, cream and 1/2 cup of the chicken stock.
• Stir thoroughly, taste for seasoning, and set aside.
• In a saucepan, combine the rice with 2 cups of the chicken stock, and bring to a boil over high heat, stirring occasionally.
• Then cover the pan, lower the heat, and simmer for 15-18 minutes, or until the rice has absorbed all of the liquid.
• Set aside, away from heat.
• In a large skillet, melt the remaining 4 tbsp butter over high heat, and add the onions.
• Lower the heat, and cook until the onions are soft and golden.
• Stir the onions into the rice, and toss until they are well mixed.
• In a separate bowl, combine the eggs with the dill.
• Preheat the oven to 400°F.
• With a pastry brush and the 2 tbsp of softened butter, lightly coat the bottom and sides of a 2" deep 9x12" baking dish.
• Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture.
• Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice.
• On a lightly floured surface, roll the dough in to 1/8" thick rectangle (about 10x14").
• Drape the dough over the rolling pin, lift it up and unfold it slackly over the pan.
• Firmly press the edges of the crust against the sides of the dish, pinching the edges to seal them.
• With a small, sharp knife, cut out a 1" circle from the middle of the dough.
• Brush the crust with the cream and yolk mixture and bake in the middle of the oven for 15 minutes.
• Reduce the temperature to 350°F and bake for another 30-40 minutes, or until the crust is golden brown.
• Serve immediately.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

RICE PIE CRUST

Steps:

• Combine all ingredients and mix thoroughly.
• Press into the bottom and up sides of 9-inch GLASS pie plate.
• Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

CREAMY CHICKEN & RICE POT PIE/CASSEROLE

Steps:

• In a 5 qt pot:
• 1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
• 2) Preheat oven to 350 degrees.
• 3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
• 4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
• 5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
• 6)Bake covered for 30-40 minutes or until bubbling.
• 7) Remove from oven and let stand for 5 minutes until serving.
• **Optional Cheese or Pot Pie Topping**.
• At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
• For Pot Pie Crust.
• After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
• ***Cooks Note***.
• Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
• Wishing you and yours a hearty enjoyable meal!
• *** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).