YORKSHIRE CHICKEN
This delicious combination of two popular foods may be served with or without gravy. My Great Recipes Packet 86 Card 107
Provided by na 2309
Categories Chicken
Time 31m
Yield 1 dish
Number Of Ingredients 8
Steps:
- Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
- Coat chicken pieces with the mixture.
- Brown all sides in 1/4 cup butter in large skillet.
- Arrange chicken in a 13-by-9 inch baking pan.
- Bake at 350°F for 30 minutes.
- Remove chicken.
- If desired, make gravy in pan, using drippings.
- Pour off into saucepan and keep warm.
- Put chicken back in pan.
- In electric mixer, beat together remaining flour, salt, baking powder, eggs and milk.
- Add remaining butter, melted.
- Beat until smooth.
- Pour over chicken.
- Bake at 350°F for another 45 minutes.
- Serve with gravy, if used.
Nutrition Facts : Calories 3990.8, Fat 234.5, SaturatedFat 72, Cholesterol 1630.7, Sodium 6182.1, Carbohydrate 147.2, Fiber 4.8, Sugar 1.1, Protein 301.6
CHICKEN PIE
Provided by Trisha Yearwood
Time 55m
Yield 6 servings
Number Of Ingredients 7
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.
YORKSHIRE PIE
My dad is from Yorkshire and we frequently enjoy British fare. After trying a similar meat pie while visiting relatives back home, I searched for a recipe I could make myself.-Jill Atkins, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and 1/4 cup of gravy; set aside. Place butter in a 10-in. pie plate and place in a 425° oven until melted. In a bowl, beat milk and eggs. Add flour, salt and pepper; mix until smooth. Pour into prepared pie plate. Spoon meat mixture to within 1 in. of edge. Bake for 30-35 minutes or until edges are puffed and a knife inserted in the center comes out clean. Meanwhile, in a saucepan, heat water, Worcestershire sauce and remaining gravy. Serve with the pie.
Nutrition Facts :
YORKSHIRE BEEF PIE
Make and share this Yorkshire Beef Pie recipe from Food.com.
Provided by kitina
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion until beef is browned; drain.
- Add vegetables and 1/4 cup gravy.
- Stir water and Worcestershire sauce into remaining gravy; set aside.
- In a 10-inch pie plate, place butter and put into a 425°F oven.
- In a small bowl combine milk and eggs, add flour salt and pepper; beat until smooth.
- When butter is melted remove from the oven add the egg mixture into the hot dish.
- Spoon meat mixture evenly over bottom, keeping 1 inch from the edge.
- Return to oven and bake for 25-30 minutes or until browned and puffed.
- Heat gravy and pass with the pie.
Nutrition Facts : Calories 533, Fat 29.5, SaturatedFat 13.3, Cholesterol 208.8, Sodium 630.9, Carbohydrate 33, Fiber 1.4, Sugar 1.6, Protein 32.4
YORKSHIRE CHICKEN
In honor of my father who died in 2005. This was one of his favorite dishes that I made.
Provided by Patricia Hopkins
Categories Chicken
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
- 2. Coat chicken pieces with mixture.
- 3. Brown all sides in the melted butter in large skillet.
- 4. Arrange chicken in a 13-by-9 inch baking pan.
- 5. Bake at 350 degrees F for 30 minutes.
- 6. Remove chicken. Pour drippings into a saucepan.
- 7. If desired, make gravy, using the drippings.
- 8. Put chicken back into baking pan.
- 9. Beat together the remaining flour, salt, baking powder, eggs and milk.
- 10. Add the remaining melted butter.
- 11. Beat until smooth. Pour over chicken.
- 12. Bake at 350 degrees for 45 minutes.
- 13. Serve with gravy, if used.
EASY CHICKEN PIE
This one-pot chicken dish can also be adapted for a veggie option
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
- Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.
Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.93 milligram of sodium
CHRISTMAS PIE
Combine a few key Christmas flavours here to make a pie that both children and adults will adore
Provided by Mary Cadogan
Categories Buffet, Dinner, Main course
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
- Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
- Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
- Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
- Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.
Nutrition Facts : Calories 488 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
CURRIED CHICKEN PIE
Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
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