Mediterranean Chicken Pot Pies Food

MEDITERRANEAN CHICKEN POT PIES

Steps:

• In shallow bowl, stir together flour, herbes de Provence, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and garlic powder. Coat chicken in flour mixture, turning to coat all sides. Heat olive oil in 10-inch skillet over medium-high heat. Add chicken to skillet; cook 4 to 6 minutes, stirring frequently or until chicken is brown and no longer pink in center. Stir in lemon peel, lemon juice, capers, wine, garlic and soup. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in peas and onions. Cook 6 to 10 minutes, stirring occasionally or until thickened. Add 1 tablespoon of the butter, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to chicken mixture in skillet. Stir until butter is melted. Remove from heat.
• Heat oven to 375°F. Carefully unroll dough; fold dough in half lengthwise. Press into 16x4-inch rectangle. Cut dough into 4 squares. In each of 4 (10-oz) custard cups or ramekins, spoon about 3/4 cup of chicken mixture. Place 1 piece of dough on top of each cup. Divide remaining 1 tablespoon butter among tops of pot pies. Sprinkle remaining 1/2 teaspoon salt and crushed rosemary leaves over tops of pot pies. Add 1 rosemary sprig to each pot pie. Place pot pies in 15x10-inch pan with sides.
• Bake 20 to 25 minutes or until bread is golden brown.

MEDITERRANEAN POT PIE

Steps:

• 1. Preheat oven to 400.
• 2. In a large skillet or dutch oven, heat oil over medium heat.
• 3. Add onions and garlic and cook, stirring, until the onions are soft and lightly browned, about 5 minutes.
• 4. Add flour and oregano and stir to coat the onions.
• 5. Add broth and tomatoes and bring to a simmer, stirring constantly.
• 6. Stir in chicken, artichokes, olives and pepperoncinis.
• 7. Taste and season with pepper.
• 8. Transfer the mixture to a deep 10 inch pie pan or other 2 quart baking dish and set aside.

MEDITERRANEAN CHICKEN POT PIE

Steps:

• 1. First heat the oven 400-degrees. Cut the meat into small pieces. Brown in olive oil, then lower the heat, add wine and cook for about 10 minutes, until no longer raw. In the meantime, beat the eggs with flour, salt and milk. The mixture should resemble pancake dough. Remove thyme leaves from the branches, add to the mixture and stir.
• 2. Cover the bottom of an ovenproof dish with olive oil, place in the oven. When the olive oil is hot, remove from the oven. Put a third of the egg mixture at the bottom of the dish. It will cook for you instantly. Next put half of the meat, then the egg mixture, meat and egg mixture on top.
• 3. Using a fork, push some of the meat pieces down, to flatten the top. Decorate with thyme springs. Return the casserole back to the oven. Bake for 20-25 minutes, until an inserted skewer comes out clean.

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.

ONE-POT MEDITERRANEAN CHICKEN

Steps:

• Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
• Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

MEDITERRANEAN CHICKEN PIE

Steps:

• Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
• Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
• For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.

CHICKEN POT PIES

Steps:

• Place chicken in a large stockpot and add enough water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is cooked through (until an instant-read thermometer inserted into the thickest part registers 165 degrees), about 50 minutes to 1 hour. Use tongs to remove chicken. When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces. Reserve 2 cups of stock for the pot pie and the rest for another use.
• In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac and cook for 2 minutes. Add flour and cook, stirring, for 1 minute. Pour in reserved 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Ladle into six (12-ounce) ramekins, let cool.
• Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1 inch wider than ramekins or bowls being used. Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
• In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
• Preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

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.