CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
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.
CHILEAN POTATO PIE (PASTEL DE PAPAS)
This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food.
Provided by Cucina di papa
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
- Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
- Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
- Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 21.7 g, Cholesterol 90.5 mg, Fat 25.2 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 100.2 mg, Sugar 3.3 g
JUDI'S CHICKEN POT PIE
Make and share this Judi's Chicken Pot Pie recipe from Food.com.
Provided by Leslie41143
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the soup, 1 can water, gravy, chicken, potatoes, carrots, celery, onion, and corn in a large skillet and let simmer/boil for 20-25 minutes.
- While that is cooking, mix up the Bisquick mixture.
- Preheat the oven to 400 degrees.
- Pour the chicken mixture in a casserole dish that has been sprayed with Pam.
- Pour the Bixquick mixture on top of the chicken mixture.
- Bake at 400 for 30 minutes.
Nutrition Facts : Calories 410.8, Fat 15.9, SaturatedFat 4.5, Cholesterol 75.2, Sodium 1220.6, Carbohydrate 53.3, Fiber 3.8, Sugar 7, Protein 14.7
JODY'S BLACK BEAN CHILI
This is a terrific, easy to prepare recipe with a surprising ingredient, that really enhances the flavor. My friends and family rave over this chili!
Provided by Southern Sugar Dump
Categories Low Cholesterol
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Dice onion into small pieces and sauté in oil over medium heat until translucent, then add minced garlic and sauté another couple of minutes.
- Transfer onion and garlic into large soup pot.
- Cook ground beef thoroughly, drain and add to pot. Add all remaining ingredients, but do NOT drain beans or tomatoes, put all the liquid from the cans into the chili.
- Bring to a boil, then simmer on low to medium low for an hour, stirring occasionally.
- Serve with shredded sharp cheese, a dollop of sour cream and plain Fritos corn chips.
Nutrition Facts : Calories 503.6, Fat 17.4, SaturatedFat 5.8, Cholesterol 57.8, Sodium 1065.5, Carbohydrate 59.4, Fiber 19.3, Sugar 12.9, Protein 32.4
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- Wash and dry the chard, cut and discard the ends of the stems. Cut the stems and leaves into thin strips. Chop the onion into small cubes.
- In a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and let brown, stirring occasionally about 10 minutes. Add the chard and simmer uncovered over medium heat for 5 minutes or until the greens are wilted. Remove to a bowl.
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