SPICED CHICKEN POT PIES
Steps:
- For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
- For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
- Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
- Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
- On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.
TEX-MEX CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
- Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
- Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
- Combine the flour, salt, butter and shortening in a large bowl.
- Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
- Beat the egg with a fork and add it to the mixture along with the vinegar.
- Add the cold water.
- Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
SUPER DUPER EASY SPICY CHICKEN POT PIE
Just something I concocted on a whim. Super easy and good. Makes 2 9 1/2" pies. A lot! Used Kroger brand everything except bottom pastry used Pillsbury deep dish for that, topped with store brand pastry.
Provided by Chef Jeff Garland
Categories Savory Pies
Time 1h
Yield 2 9.5 inch pies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Get one of them un mixin bowls out and mix everything really good except the pie crusts.
- Thaw Pie crust at least 10 minutes.
- Divide mixture between each of the 2 deep dish good pie crust.
- Top with cheap brand and pinch shut.
- Cut slits to vent. (3).
- Freeze one. Unless you have a great big ol' family.
- Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
- Take out and let sit 15 minutes then dig in!
Nutrition Facts : Calories 440.1, Fat 25.9, SaturatedFat 6.7, Cholesterol 30.6, Sodium 925.1, Carbohydrate 36.5, Fiber 3.5, Sugar 3.4, Protein 15.4
SPICY CHICKEN POT PIE
Throw together a Spicy Chicken Pot Pie by My Food and Family. This savory pie is filled with chicken, broccoli, cauliflower, carrots, chilies, cheese and more.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cook and stir chicken and vegetables in large skillet on medium heat 8 to 10 min. or until chicken is done. Stir in soup and tomatoes; spoon into 9-inch pie plate sprayed with cooking spray. Top with VELVEETA.
- Unroll pie crust over chicken mixture. Fold under edge of crust; press onto top of pie plate to seal. Spray crust with cooking spray. Cut several slits in crust; place on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 5 g, Protein 30 g
CLASSIC CHICKEN POT PIE
I made this for my boyfriend whom is the pickiest eater alive. He loved it! It is simple no chopping or fuss at all. Pre-cooked diced chicken can be found in frozen section of your gocery store and works great!I serve this with garlic mashed potatoes usually.
Provided by Chef corella
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425 degrees.
- In a plastic bag, mix flour, salt, pepper, and sage. Mix well, then add chicken. Mix again.
- Brown chicken in a large skillet. Add water slowly to loosen brown bits.
- Add veggies and soup then simmer for ten minutes.
- Lightly grease a 9 inch pie pan and add bottom pie crust.
- pour in chicken and veggie mixture then add top crust. Cut slits in to crust to let out steam.
- Cook for 45 minutes in a pre-heated oven.
- After 20 minutes cover edges of cust with tinfoil.
Nutrition Facts : Calories 652.8, Fat 35.2, SaturatedFat 8.8, Cholesterol 48.6, Sodium 589.7, Carbohydrate 57.5, Fiber 6.7, Sugar 0.2, Protein 26.6
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EASY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
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5/5 (129)合計時間 50 分カテゴリ Main Dishカロリー 460 (1 人分)
- Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
- Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
BEST CHICKEN POT PIE RECIPE - A SPICY PERSPECTIVE
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- For the pastry dough, place the flour, sugar and salt in the food processor and pulse a few times. Pour water over a cup of ice to chill. Then cut the cold butter into cubes and add to the flour. Pulse several times until the butter is cut into the size of peas. Add 3 tablespoons ice water (without the ice) and pulse again until the dough absorbs the flour and looks like soft pebbles.
- Flour a work surface and dump the crumbly dough out onto the surface. Press together into a flat square, then fold toward the center into a 3-section fold. Roll the dough down to 3/4 inch and fold again in the same manner. If the dough is not coming together, sprinkle 1 teaspoon of ice water over the top and keep folding. Fold and roll the dough 3-4 times, until it is smooth. Then fold into a rectangle, wrap in plastic and chill.
- Preheat the oven to 400o F and spray a muffin tin (or four 6-ounce ramekins) with non-stick cooking spray. Place a large skillet over medium heat and add the butter and onions. Sauté 2 minutes, then add the chicken pieces and garlic. Sauté another 2-3 minutes, then add the flour, herbs, and chicken base. Stir to coat. Pour in the water and cream, then stir well. Allow the mixture to come to a simmer to thicken, then add the frozen veggies. Taste for salt and pepper and add a couple of dashes of cayenne for a little kick. Remove from heat.
- Now take the pastry dough out of the fridge and roll out into a 12-inch circle/square. Cut it into 4 equal triangular pieces. Then fit each piece down into the prepared muffin tin. Spread them apart—they grow! Fill the pastry dough with chicken filling, spooning in the creamy base. Then loosely fold the flaps over the top. It's okay if there are gaps in the top as long as the pastry dough sides come up high. Brush the egg wash over the top of the pastry dough. Bake for 20-25 minutes on the bottom rack, until golden brown. Allow them to cool for 10 minutes.
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