CHICKEN AND MUSHROOM SPUD PIES (TWICE BAKED POTATOES)
This was an easy and slightly different dish to put together. I originally found this recipe in the October 2008 copy of BBC Good Food Magazine and since I am a mushroom lover I knew I had to try it. I used part of a a store bought rotisserie chicken that we had made sandwiches of the day before and that showed at this is a good recipe for using up leftovers. When I make it next I will experiment with adding some more herbs to the mushroom and chicken method and maybe a bit of Dijon mustard.
Provided by Sarah_Jayne
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
- Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
- Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
- Season to taste, then stir in the chicken and parsley.
- Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
- Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
- Serve with green veg or a salad.
Nutrition Facts : Calories 263.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 41.9, Sodium 61.9, Carbohydrate 34.8, Fiber 3.5, Sugar 2.4, Protein 19.5
CREAMY CHICKEN AND MUSHROOM PIES
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
- Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
- Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
- Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
- When ready to serve, toss the lettuce and chives into the dressing.
CHICKEN & MUSHROOM SPUD PIES
Jazz up a jacket potato with this creamy filling
Provided by Good Food team
Time 30m
Number Of Ingredients 7
Steps:
- Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.
- Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.
Nutrition Facts : Calories 289 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Protein 26 grams protein, Sodium 0.18 milligram of sodium
MUSHROOM-TALEGGIO TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.
- One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.
- Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.
CHICKEN & MUSHROOM HOT-POT
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
CHICKEN AND MUSHROOM POTPIES
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes eight 4-inch potpies
Number Of Ingredients 14
Steps:
- Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
- Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
- Divide filling among eight 4-inch (12 ounce) ramekins.
- Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
- Bake until toppings are golden and fillings are bubbling, about 40 minutes.
SHEPHERD'S PIE TWICE-BAKED POTATOES
This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 26
Steps:
- Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.
Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.
DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.
Provided by lazyme
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Pierce each potato in several places with fork.
- Place all potatoes directly on oven rack and bake until tender, about 1 hour.
- Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
- Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
- Add green onions; stir until wilted, about 1 minute. Set aside.
- Using oven mitts as aid, cut each potato lengthwise in half.
- Scoop cooked potato flesh into large bowl, leaving skin intact.
- Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
- Mix in mushroom mixture and 1/2 cup cheddar cheese.
- Season to taste with salt and pepper.
- Mound mashed potatoes in potato skins.
- Sprinkle each half with 1 tablespoon cheese.
- Place on baking sheet.
- (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F
- Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
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- 1 Heat oil in a non-stick pan and cook capsicum and mushrooms with seasoning until softened, adding a little oil spray if necessary.
- 2 Stir in flour and cook for a few minutes. Add stock and ¾ of the milk, a little at a time, stirring over a gentle heat as the sauce thickens. Mix remaining milk with cornflour to make a paste. Add the paste to pan and stir until thickened. Add chicken and carrots. Heat for 5 minutes, stirring.
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