Chick N Corn Mini Pies Recipes

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CORN CHIP PIE

Provided by Food Network

Categories     side-dish

Time 15h40m

Yield 1 serving

Number Of Ingredients 32



Corn Chip Pie image

Steps:

  • Take corn chips out of bag (or and open bag and leave chips in).
  • Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
  • Preheat a smoker or oven for cooking at about 225 degrees F.
  • Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
  • Let sit 30 minutes, then chop meat.
  • Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
  • Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
  • Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

One 1-ounce bag corn chips, such as Fritos
1 ounce shredded Cheddar
3 ounces Pinto Beans, recipe follows
3 ounces chopped Brisket, recipe follows
1 tablespoon BBQ Sauce, recipe follows
One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )
4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika
2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
8 pounds fresh pinto beans
2 yellow onions, diced large
3 jalapenos, diced large
1 tablespoon chopped garlic
Oil, for cooking
One 14.5-ounce can crushed tomatoes
1 cup garlic pepper
1/4 cup chili powder
1/4 cup salt
2.5 gallons ketchup
6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1
2 cups mustard
1 cup Worcestershire sauce
1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon

CHICKEN 'N CORN MINI PIES

Make and share this Chicken 'n Corn Mini Pies recipe from Food.com.

Provided by Caroline Cooks

Categories     Savory Pies

Time 33m

Yield 10 pies

Number Of Ingredients 8



Chicken 'n Corn Mini Pies image

Steps:

  • Heat oven to 375°F.
  • Lightly grease 10 muffin cups.
  • In medium bowl, blend cream cheese and mayo until smooth.
  • Stir in chicken, corn, cheese and onion.
  • Separate each biscuit into 2 parts, top: 1/3 and bottom 2/3.
  • Place bottoms in muffin cups and press to cover bottom and sides forming 1/4-inch rim around top.
  • Spoon about 1/2 cup chicken mixture into each cup.
  • Top each with remaining biscuit "tops", stretching slightly to fit.
  • Pres edges to seal to 1/4-inch rim.
  • Sprinkle with Sesame seeds.
  • Bake for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 163.3, Fat 7.2, SaturatedFat 3.2, Cholesterol 20.8, Sodium 341.1, Carbohydrate 18.5, Fiber 0.1, Sugar 0.4, Protein 6.7

2 ounces cream cheese, softened
2 tablespoons mayonnaise or 2 tablespoons Miracle Whip
3/4 cup cooked chicken, chopped
1 (7 ounce) can mexicorn, with sweet Peppers, drained
1/2 cup sharp cheddar cheese, shredded
1/4 cup onion, minced
1 (10 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (or butter tastin')
sesame seeds

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12



Impossibly Easy Mini Chicken Pot Pies image

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

FAVORITE CHICKEN POTPIE

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14



Favorite Chicken Potpie image

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

PENNSYLVANIA DUTCH CORN PIE

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories     Side Dish     Vegetables     Corn

Time 1h10m

Yield 8

Number Of Ingredients 8



Pennsylvania Dutch Corn Pie image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  • Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  • Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

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