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.
SOUTHERN CHICKEN PIE
In 2005 I moved to a little town called Advance, NC. While living there many of the churches would sell something called "Chicken Pies". I had heard of Chicken Pot Pies, but Chicken Pies? They are delicious and are just what the title says. Chicken Pie - that's it. I found this recipe on about.com.
Provided by Tadow
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly.
- Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
- Chicken pie serves 6.
Nutrition Facts : Calories 401.4, Fat 26.6, SaturatedFat 12.8, Cholesterol 93, Sodium 697.8, Carbohydrate 17.8, Fiber 0.4, Sugar 1.2, Protein 21.6
SOUTHERN CHICKEN POT PIE
My family was craving pot pie and all the recipes I looked at just wasn't the right fit. I have been cooking for quite awhile now and decided to go out on a limb and try to create something without a guide (scary to do!). My family loved it! I keep wondering if the dijon is a bit overpowering but everyone who tries it says it is what makes my pot pie different. Feel free to leave out the nutmeg if you feel it is overpowering. I only put a pinch myself. I hope you like it!
Provided by mirespada
Categories Pot Pie
Time 2h
Yield 1-2 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450.
- Peel and cube potatoes and cube chicken breast.
- Saute onion and garlic in 1 tablespoon of butter.
- While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
- When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
- In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
- While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
- When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
- Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
- Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.
Nutrition Facts : Calories 1152.2, Fat 68.8, SaturatedFat 24.6, Cholesterol 117.1, Sodium 1351.1, Carbohydrate 97.4, Fiber 10.6, Sugar 2.2, Protein 37.9
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