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
CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
- Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
- Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
- Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
- Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
CHICKEN AND MUSHROOM PARTY PIES
Tasty party pies to enjoy on any occasion, from The Australian Women's Weekly's 'little pies & cakes'. How many this will serve will depend of course how many other such dishes you serve at the same time. An Australian brown onion is what Americans call a yellow onion.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 55m
Yield 24 Chicken and Mushroom Party Pies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool.
- Pre-heat the oven to 200°C/180°C fan-forced/350°-375°F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
- Cut twenty-four 7cm/23/4" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases.
- Cut 24 6cm/21/2" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie.
- Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them.
- Serve.
Nutrition Facts : Calories 578.3, Fat 40.2, SaturatedFat 11.2, Cholesterol 52.5, Sodium 371.3, Carbohydrate 40.9, Fiber 2.5, Sugar 0.8, Protein 13.3
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
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
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