Hurry Up And Wait Roast Chicken Food

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HURRY UP CHICKEN POT PIE (PAULA DEEN)



Hurry up Chicken Pot Pie (Paula Deen) image

This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.

Provided by Mish K.

Categories     Savory Pies

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken breasts
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrot
1/2 cup frozen green pea
1 (10 3/4 ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1 1/2 cups instant biscuit mix
1 cup milk
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
  • Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
  • Stir together the biscuit mix and milk, and pour this over the casserole.
  • Drizzle butter over the topping.
  • Bake until the topping is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9

HURRY UP AND WAIT ROAST CHICKEN



Hurry up and Wait Roast Chicken image

Make and share this Hurry up and Wait Roast Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons butter, at room temperature (or 2 tablespoons oil or a mixture of half butter half oil)
1 (4 lb) whole chickens, at room temperature
salt
fresh ground black pepper
3/4-1 cup water (or a combination of water and dry white wine)

Steps:

  • Center a rack in the oven; preheat oven to 450°.
  • Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven.
  • Lightly grease the bottom and sides of the pan with some of the butter and oil.
  • Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken.
  • Season the chicken with salt and pepper.
  • Put the chicken on its side in the pan and roast undisturbed for 25 minutes.
  • Turn the bird over onto its other side; roast for another 25 minutes.
  • For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife.
  • While the chicken is finishing up in the oven, prepare for its resting headstand.
  • Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl.
  • Pull the pan from the oven and transfer the chicken, breast side down, to the platter.
  • Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle.
  • Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast.
  • If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan.
  • Boil the sauce for a few minutes, taste, and season with salt and pepper.
  • If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce.
  • Carve the chicken and serve it with the sauce.

Nutrition Facts : Calories 683.8, Fat 52.2, SaturatedFat 16.9, Cholesterol 229.2, Sodium 251.3, Protein 50.3

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