Country Chicken Pies Food

COUNTRY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

COUNTRY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
• To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
• In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
• On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
• Bake 30 to 35 minutes or until golden brown.

COUNTRY CHICKEN PIES

Steps:

• In a hot pan cook the chicken. Remove chicken from pan and add butter and onions, cook until onion is soft.
• Stir in flour, gradually add milk stirring constantly.
• add mushrooms, broccoli, herbs, mustard, pepper and cheese. Mix well. Stir through chicken and set aside.
• Preheat oven to 200 degrees celcius. Line greased pie dish with pastry. Add chicken filling and cover with patry. Trim edges.
• Brush with egg and sprinkle with sesame seeds.
• Cook for 30-35 mins or until pastry is golden brown.

COUNTRY CHICKEN PIE

Steps:

• Preheat the oven to 180°C.
• Heat the oil and butter in a large nonstick frying pan. Add the leeks and garlic and fry until soft, about 5 minutes.
• Dust the chicken pieces with the flour and add to the pan. Fry over high heat until the chicken begins to colour, about 5 - 6 minutes.
• Add the brandy and season. Add the chicken stock and bring to the boil, stirring well. Lower the heat to medium and simmer until the sauce has thickened, about 15 minutes. Add the peas to the mixture and adjusting the seasoning.
• Spoon the chicken mixture into an ovenproof pie dish. Roll the puff pastry out on a lightly floured work surface, making the pastry big enough to cover the top of the pie dish. Transfer the pastry onto the pie and trim the edges.
• Make a steam hole in the centre of the pie and brush with beaten egg. Bake in the oven until the pastry is golden and puffed, about 25 minutes.
• Serve with spring onion and yoghurt crushed potatoes and extra peas.

COUNTRY CHICKEN AND MUSHROOM POT PIE

Steps:

• Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
• Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
• Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
• Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
• After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
• Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
• Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

COUNTRY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees.
• Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
• Melt margarine in large deep skillet over medium-high heat.
• Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Sprinkle with salt.
• Add beans, bell pepper and celery; cook and stir 3 minutes.
• Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
• Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
• Reduce heat to low and simmer 3 minutes or until sauce is very thick.
• Stir in onions and corn.
• Return to a simmer; cook and stir 1 minute.
• Pour into pie crust.
• Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
• Let stand 5 minutes before serving.

CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 dough rounds about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
• Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
• Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
• Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juices to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
• Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

COUNTRY CHICKEN CASSEROLE PIE

Steps:

• Preheat oven to 400f degrees.
• Par boil scrubed, quartered, unpeeled potatoes in salted water, approximately 10 minutes, cool and cube into 1/2 inch pieces; set aside.
• Place coriander, cumin, salt and pepper in plastic bag; add chicken cubes and shake to coat; refrigerate until ready to use.
• In a large nonstick frypan, on medium high heat, melt 1/4 cup butter with olive oil, stir to mix.
• Add onions and mushrooms, saute until onions are just beginning to turn brown, about 8 minutes; add garlic, Anaheim pepper(if using) and chicken cubes with spices and any accumulated juices in bag, cook, stirring for 4 minutes.
• Add wine and deglaze pan, cook and stir another 2 minutes.
• Add 1 cup chicken stock, cook and stir 1 minute.
• In the meantime, add flour to 1/2 cup chicken stock and whisk until smooth; add to frypan while stirring to mix.
• Bring to simmer, simmer 1 minute, or until thickened, add snap peas and potatoes.
• Taste and adjust seasoning.
• Remove from heat and set aside until ready to pour into prepared phyllo crust.
• Phyllo Crust:.
• On a dampened teatowel, lay out 8 phyllo pastry sheets; cover with a second dampened teatowel, keep covered while using so that it will not dry out.
• Brush medium size casserole with melted butter.
• Brush melted butter on one phyllo sheet, cover with a second sheet and brush second sheet with melted butter.
• Place the two sheets in buttered casserole, with the sheet edges/corners hanging over the casserole edge.
• Separate the spinach leaves into 4 piles, removing any long stems.
• Place one pile of spinach leaves in a layer to cover the bottom of the casserole on top of the pastry sheets.
• Repeat this 3 more times, rotating the pastry sheets so that the pastry corners are beside each other around the casserole edge; ending with a layer of spinach.
• Pour chicken mixture into spinach lined crust; smooth top and fold edges of phyllo over filling with the corners meeting in the centre; turn phyllo corner ends up to form an opening for steam release.
• Liberally brush top of pie with melted butter.
• Place on centre rack in 400f degree oven for 15 minutes, reduce heat to 350f degrees and bake a further 35 minutes or until filling is bubbling and pastry is golden and crisp.