FREDA GARRETT'S CHICKEN PIES
Make and share this Freda Garrett's Chicken Pies recipe from Food.com.
Provided by -Mary-
Categories Chicken
Time 1h30m
Yield 10 pies
Number Of Ingredients 17
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1494.8, Fat 93.2, SaturatedFat 23.1, Cholesterol 259.9, Sodium 928, Carbohydrate 94.4, Fiber 4.3, Sugar 2.1, Protein 66
MRS. GARRETT'S CHICKEN PIES
If you think chicken pot pie is a mess of cubed carrots and shriveled peas with shreds of chicken in a gloppy sauce, encased in a pale and pasty crust...think again. These meaty, delicious and aromatic turnovers are chicken pie with a capital P. The crust is flakey and they just taste "good"!
Provided by MarieRynr
Categories Savory Pies
Time 1h30m
Yield 10 pies
Number Of Ingredients 15
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1193.9, Fat 69.1, SaturatedFat 18.9, Cholesterol 187.7, Sodium 850.8, Carbohydrate 94.5, Fiber 4.3, Sugar 2.1, Protein 46.2
BREAD BUN CHICKEN PIES
I found this recipe from Ingham's. I prefer chicken breasts to use, but thigh's are listed in the ingredients. I actually use left over chicken also and this works really well and makes for an even quicker meal. Just cut out the cooking the chicken and move onto the next step.
Provided by Tisme
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180ºC. Line a baking tray with baking paper. Slice the top off the bread rolls. Set aside.
- Using a teaspoon, gently remove bread from the inside of the rolls, leaving a 2cm thick crust on base and sides. Brush inside of rolls and underside of tops with 1 tablespoon of oil.
- Place on prepared baking tray. Bake for 5 to 10 minutes or until crisp.
- Heat remaining oil in a non stick frying pan over a medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add chicken. Stir until well combined. Cook for 4 minutes or until just cooked.
- Sprinkle packet of soup mix over chicken and stir until well combined. Remove pan from heat.
- Slowly add cream and milk, stirring constantly. Return to heat and bring to the boil, stirring constantly. Reduce heat to low and simmer for 1 to 2 minutes or until sauce has thickened. Stir through parsley if using.
- Spoon chicken mixture into prepared bread rolls. Bake for 5 minutes or until heated through. Serve.
Nutrition Facts : Calories 604.1, Fat 40.8, SaturatedFat 19.7, Cholesterol 176.8, Sodium 415.9, Carbohydrate 34.4, Fiber 1.8, Sugar 2.2, Protein 25.1
BAKED CHICKEN POT PIE PASTA
Chicken pot pie takes on an Italian twist in this reinvention of the classic casserole! Italian-seasoned chicken, carrots, celery and peas surrounded by a creamy sauce with mozzarella and Parmesan cheese topped with flaky circles of pie crust. Instead of potatoes there's elbow macaroni and lots of them. One look at that golden brown crust with the creamy pasta peeking through from beneath will totally draw you in hook, line and sinker. This recipe came from Cinnamon Spice & Everything Nice.
Provided by internetnut
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Butter a 9x13 casserole dish or baking pan.
- In a large skillet heat 1 tablespoon oil over medium heat. Season the chicken well with salt, pepper and 1/2 teaspoon Italian seasoning. Add to skillet and cook through, stirring often. Remove to a large bowl and set aside.
- Turn the heat down to medium-low and add the remaining 2 tablespoons oil, the onion, carrots, celery, garlic and 1/2 teaspoon Italian seasoning. Cook 7-8 minutes, stirring often, stir in the peas and cook 2 more minutes. Remove the mixture from the pan to the bowl with the chicken.
- With heat on medium-low melt 3 tablespoons butter in the pan, whisk in the flour and cook 3 minutes. Slowly whisk in chicken broth then the milk. Turn heat up to medium-high and bring to a simmer for 3 more minutes, stirring often.
- Add the chicken broth to the bowl with the chicken/vegetables and mix well, then mix in both cheeses.
- Pour the mixture into the buttered casserole and spread out evenly.
- Roll the pie crust out on a lightly floured surface to about 10-inches in diameter and cut circles out of it with a biscuit or cookie cutter. Arrange them over top of the pasta.
- Bake 30 - 35 minutes until the casserole is hot in the center and the crust is golden brown, if the crust starts to darken too much cover with aluminum foil. Let set 5 minutes before serving.
Nutrition Facts : Calories 898.7, Fat 40, SaturatedFat 14.6, Cholesterol 91.3, Sodium 747.8, Carbohydrate 92.7, Fiber 6.4, Sugar 8.2, Protein 40.1
EMPADAS DE GALINHA - CHICKEN PIES
A recipe from the book Traditional Portugese Cooking, which I bought in Lisbon. I have not tried this but am posting it by request. Appologies for the vague directions but they are all I can offer as the book is not precise. I think some details were lost in translation! Servings and cooking time are guesses on my part. I can however offer this from someone who has made the recipe and liked it: "I've grated my onions and my carrots before cooking them. I haven't used muffin pans, but rolled the pastry into circles, put some filling in the center and put another circle on top and pressing the edges together. I've alse painted the tops with a little milk for a browner appearance."
Provided by Sackville
Categories Poultry
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, place the chicken, sausage, onions, carrot, wine, margarine, salt and piripiri.
- Cover with water and let stew over a low heat until it is well cooked.
- Remove from the heat and separate the flesh from the skin and bones.
- Cut and shred all the ingredients into little bits.
- Dilute the flour in the milk and add to the sauce of the stew, putting it over a low heat to thicken.
- Return the meat and other shredded ingredients to the pot.
- Grease little muffin tins with butter and line them with puff pastry.
- Fill and cover them with more pastry, sealing the edges together.
- Bake in a hot oven until they are just coloured.
Nutrition Facts : Calories 766.8, Fat 53.3, SaturatedFat 13.5, Cholesterol 90.7, Sodium 421.7, Carbohydrate 37.5, Fiber 1.7, Sugar 2.3, Protein 28
CHICKEN POT PIE / PIES
I made about a half dozen of these when I was "nesting" with my second baby, and it saved me from having to cook on Sundays until my baby was six weeks old. These pies freeze really well and are delicious. Add carrots, celery and peas if you like (we prefer them without).
Provided by GiddyUpGo
Categories Savory Pies
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken breasts up into one-inch pieces and add to a large pot.
- Cover just to the top with water and boil for 20 minutes, or until done.
- Reserve the water (broth) for use later in the recipe.
- Meanwhile, chop the potatoes and par-boil.
- In a skillet over medium heat, sauté the onion in melted butter until tender.
- Whisk in flour and stir until smooth.
- Cook 1 minute, stirring constantly.
- Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
- Stir in chicken, potatoes, and salt and pepper. Set aside.
- To make pastry, combine flour and salt in a large bowl.
- Cut in shortening into mixture becomes coarse crumbs the size of peas.
- Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
- Divide into 8 equal parts.
- On a lightly floured surface, roll 4 parts into 10-inch circles.
- Place pastry circles into four 6-inch disposable pie pans.
- Divide chicken mixture evenly into pie pans.
- Roll the last 4 portions of pastry into circles.
- Place over the tops of the pans and fold edges under and flute.
- Cut slits in the top of each pie to allow steam to escape.
- Cover tightly with foil and freeze for up to 2 months.
- To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.
COUNTRY CHICKEN PIES
One word sums up this recipie MMMMMMMMMMMMMMMM Havent met an adult or child yet that doesnt love this pie!
Provided by goneshoppin_83
Categories Savory Pies
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a hot pan cook the chicken. Remove chicken from pan and add butter and onions, cook until onion is soft.
- Stir in flour, gradually add milk stirring constantly.
- add mushrooms, broccoli, herbs, mustard, pepper and cheese. Mix well. Stir through chicken and set aside.
- Preheat oven to 200 degrees celcius. Line greased pie dish with pastry. Add chicken filling and cover with patry. Trim edges.
- Brush with egg and sprinkle with sesame seeds.
- Cook for 30-35 mins or until pastry is golden brown.
Nutrition Facts : Calories 747, Fat 47.9, SaturatedFat 17, Cholesterol 122.2, Sodium 429, Carbohydrate 46.9, Fiber 2.3, Sugar 1.7, Protein 32.3
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