Freda Garretts Chicken Pies Food

FRIED CHICKEN PIZZA

Steps:

• Position an oven rack in the bottom third of the oven and preheat to 475 degrees F. Drizzle a baking sheet with 2 tablespoons of the olive oil.
• Mix together the chipotle mayo, honey and lime zest and juice in a bowl. Add the slaw mix to a medium bowl, top with two-thirds of the dressing and toss; season with salt and pepper. Cover the slaw and remaining dressing and refrigerate until ready to use.
• Pull or roll the risen bread dough into a large rectangle and place onto the prepared baking sheet. Drizzle the remaining 2 tablespoons olive oil over the dough. Spread with the BBQ sauce and top with the mozzarella. Arrange the chicken strips over the sauce and cheese. Bake on the bottom oven rack until the crust is golden brown, 12 to 15 minutes.
• Transfer the pizza to a cutting board, pile on the slaw, sprinkle over the pickles and jalapeños and drizzle with the remaining dressing. Slice into pieces and serve.

QUICK ROTISSERIE CHICKEN POT PIES

Steps:

• Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
• Gather your ingredients.
• Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
• Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
• Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
• Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
• Serve the chicken and vegetables in bowls and top with pastry.

MRS. GARRETT'S CHICKEN PIES

Steps:

• For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• Add onions and cook until golden, about 20 minutes.
• Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• Remove chicken from pot and set aside to cool.
• Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• Simmer uncovered, for 30 minutes.
• Meanwhile, pick meat from the chicken, shred, and return to pot.
• When vegetables are cooked, remove pot from heat and set aside to cool.
• For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• Mix in 3 cups water, 1/2 cup at a time, until dough forms.
• Roll out dough on a floured surface into a large rectangle.
• Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
• Fold dough onto itself in 3 layers, like a letter.
• Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• Wrap in plastic wrap and chill overnight.
• Preheat oven to 375*F.
• Roll out dough on a floured surface and cut into ten 7 inch circles.
• Fill circles with chicken mixture.
• Brush edges with egg wash, then fold over to form plump turnovers.
• Use a fork to seal edges.
• Place on baking sheet and brush with egg wash.
• Bake until golden, about 30 minutes.

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.

CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

MINI CHICKEN AND BROCCOLI POT PIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
• For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
• For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
• Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

CHICKEN PIE

Steps:

• For serving: a peppery green salad with arugula and baby spinach
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
• Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
• You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
• Serve the chicken pie with a peppery salad of arugula and baby spinach.
• Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
• Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

FREDA GARRETT'S CHICKEN PIES

Steps:

• For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• Add onions and cook until golden, about 20 minutes.
• Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• Remove chicken from pot and set aside to cool.
• Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• Simmer uncovered, for 30 minutes.
• Meanwhile, pick meat from the chicken, shred, and return to pot.
• When vegetables are cooked, remove pot from heat and set aside to cool.
• For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• Mix in 3 cups water, 1/2 cup at a time, until dough forms.
• Roll out dough on a floured surface into a large rectangle.
• Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
• Fold dough onto itself in 3 layers, like a letter.
• Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• Wrap in plastic wrap and chill overnight.
• Preheat oven to 375*F.
• Roll out dough on a floured surface and cut into ten 7 inch circles.
• Fill circles with chicken mixture.
• Brush edges with egg wash, then fold over to form plump turnovers.
• Use a fork to seal edges.
• Place on baking sheet and brush with egg wash.
• Bake until golden, about 30 minutes.

CHICKEN AND VEGGIE SHEET PAN FAJITAS

Steps:

• Preheat the oven to 475 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
• Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
• Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

GLUTEN-FREE CHICKEN PIE

Steps:

• Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
• Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
• Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon - leave the stock in the pan on a low heat.
• Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
• Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.

NEXT LEVEL CHICKEN PIE

Steps:

• Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
• To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
• Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.

NATCHITOCHES MEAT PIES

Steps:

• Make the filling: heat the oil in a large skillet over medium heat; add in beef, pork, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color.
• Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.
• Transfer to a bowl, let cool, then chill.
• Make the pastry: sift the flour,baking powder, and salt into a mixing bowl, add in the shortening, and cut with a pastry blender until the mixture resembles coarse cornmeal.
• Add in the egg and milk; stir until a ball of dough forms.
• Transfer the dough to a lightly floured surface, roll out about 1/2 inch thick, and using the lid of a coffee can, cut out rounds of dough.
• To assmble: place a heaping tablespoon of filling on one side of each round of dough; with your fingertips, dampen the pie edges with water, fold the other sides of dough over the filling, and seal the edges with a fork dipped in water; prick twice with a fork on top.
• To fry: heat the oil in a medium cast-iron skillet to about 350°; quickly fry each pie until golden, about 2 minutes on each side, and drain briefly on paper towels; serve hot.

CREAMY CHICKEN PIES

Steps:

• In a medium saucepan stir flour into soup. Stir in milk and pepper.
• Cook and stir over medium heat till mixture is thickened and bubbly. Cook for 1 minute more.
• Stir in chicken and cream cheese. Heat through, stirring to melt cream cheese.
• Pour hot chicken mixture into three 10-ounce.
• custard cups. Separate the biscuits and arrange 2 biscuits atop each custard cup.
• Bake in a 375 degree oven for 12 to 15 minutes or till biscuits are golden brown.

IMPOSSIBLY EASY MINI THAI CHICKEN PIES

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.