CHEESY CHICKEN & BROCCOLI HAND PIES
Steps:
- Preheat oven to 400°F.
- Line 2 sheet trays with parchment paper. In a large bowl, add chicken, broccoli, green onion, VELVEETA, hot sauce, honey, and pepper and toss until combined.
- On a lightly floured work surface, roll out 1 pie crust until it's about 1/2" thick. Using a 4"-biscuit cutter, cut out 10 rounds from each crust, re-rolling the scraps if necessary. Spoon a heaping tablespoon of the filling onto one side of each circle, then fold it in half to create a semi-circle.
- Press down around the edges of the pies with your finger, then press down with a fork along the edges to seal. Repeat with the remaining pie crust and filling. Lightly brush with egg wash and place on sheet trays, leaving about 1" in between each.
- Using a paring knife, slice 3 vents in the top of each hand pie. Sprinkle with everything bagel seasoning and bake for 15 to 20 min. until puffed and golden. Remove from oven, let cool for 3 to 5 min. and serve warm or at room temperature.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE
Frozen broccoli provides a simple addition to this impossibly easy chicken pie - a cheesy flavorful dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg
TUSCAN ITALIAN CHICKEN WITH PENNE & BROCCOLI
Take your palate to Italy with a Tuscan Italian Chicken with Penne & Broccoli dish. This Tuscan Italian Chicken with Penne & Broccoli takes 25 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook 7 min. on each side or until done (165ºF). Top with shredded cheese. Remove from heat, cover to keep warm.
- Drain pasta mixture; set aside. Add dressing and broth to saucepan; cook 1 min., stirring occasionally. Return pasta mixture to saucepan with Parmesan and crushed pepper; mix lightly. Serve with chicken.
Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 40 g
BROCCOLI CHICKEN CHEESE PIE POCKETS
Fold Pillsbury pie crust over a cheesy chicken and broccoli filling for flaky Broccoli Chicken Cheese Pie Pockets that are chock full of savory goodness.
Provided by By Angie McGowan
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Heat 10- to 12-inch skillet over medium heat. Drizzle hot skillet with 1 tablespoon of the oil. Sprinkle chicken with salt and pepper; add to skillet. Cook chicken until no longer pink in center. Remove chicken from skillet to plate; set aside.
- Add remaining tablespoon oil to skillet. Add flour; stir with whisk and cook 2 to 3 minutes. Stir in milk; heat to boiling. Add cooked chicken and thawed broccoli; cook 5 to 7 minutes or until sauce has thickened.
- Remove skillet from heat; stir in cheese until melted.
- Cut out 3 large rounds from each pie crust. Spoon about 1/4 cup chicken-broccoli-cheese mixture onto each pie crust round. Fold dough over filling to form semi-circle; press edges with tines of fork to seal. With sharp knife, cut 2 or 3 slits in top crust to allow steam to escape. Place on ungreased cookie sheet.
- In small bowl, beat egg and water with fork or whisk until blended. Brush over pies.
- Bake 12 to 15 minutes or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
BROCCOLI-CHEDDAR HAND PIES
Hand pies are the perfect compromise between a pastry and a hearty, savory knife-and-fork pie. The filling here consists of a simple but well-seasoned homemade cheese sauce that adds a comforting edge to tender, healthy broccoli. You can use fresh or frozen broccoli in the recipe (see recipe for details). With a pre-made refrigerated pie dough for the crusts, you'll find this recipe easy as pie!
Provided by Vallery Lomas
Categories main-dish
Time 3h10m
Yield 8 hand pies
Number Of Ingredients 12
Steps:
- For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
- Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
- Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
- For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
- Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
- When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
- Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.
TUSCAN CHICKEN AND BROCCOLI HAND PIES
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 °. Soften pie crust according to package directions. Cook broccoli as directed on the bag. In a medium bowl, add the cream cheese, sundried tomatoes, chicken, and cooked broccoli. Mix well. Cut each pie crust into 4 equal wedges. Spoon about 1/2 cup of the chicken mixture onto one of the wedges of pie dough and top with another wedge on top. Press the edges together and crimp the edges up. Cut a couple 1-inch slices in the top to help vent the steam. Repeat with the remaining pie dough making 8 pies total. Place the hand pies on a baking sheet and bake for 15-20 minutes or until they are golden brown.
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- Preheat your oven to 425ºF and line a baking sheet with parchment paper. Set it aside while you prepare the hand pies.
- In a small bowl, combine all of your seasonings except the red pepper flakes and kosher salt. Stir it together to make a blend, and add that to your chicken. Stir well to make sure all the chicken is seasoned. Set that aside too.
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