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Chicken Pot Pie

Chicken Pot Pie

Tiniest Chicken Pot Pie | Tiny Kitchen



Just how much chicken can fit into this tiny pot pie?

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Ingredients

2 Tbsp flour
1 Tbsp butter
½ tsp butter
¼ tsp onion, chopped
¼ tsp celery, chopped
½ tsp chicken, chopped
½ tsp pea, carrot, corn mixture
¼ tsp flour
½ tsp cream
1 tsp chicken stock
⅛ tsp chopped parsley

Steps

1.) Make the pie crust: mix flour and butter until a cohesive dough forms. Wrap in plastic wrap and refrigerate.
2.) Heat a pan over medium heat and melt the butter. Stir in onion and celery. Add chicken and vegetables, sprinkle flour over mixture and stir in cream and chicken stock. Simmer. Stir in parsley.
3.) Pour mixture into a baking dish.
4.) Roll out dough and top pie.
5.) Bake at 400ºF for 10 minutes.
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Chicken Pot Pie

How To Make Crock Pot Honey Garlic Chicken



This is the last crock pot meal for Crocktober. Here is the link to the recipe

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Chicken Pot Pie

Instant Pot Recipe: Chicken Stew | Paleo + Gluten Free



Easy, simple chicken stew Instant Pot Recipe that’s paleo and gluten free. Set the Instant Pot to saute to brown the chicken and cook the onions. Add seasoning, diced tomatoes and summer squash. Manual cook for 20 minutes. Instant Pot:

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Chicken Pot Pie

Corn Cou Cou (Vegetarian + Gluten Free) #TastyTuesdays | CaribbeanPot.com



Learn how to make Corn Cou Cou (like Polenta) a delicious vegetarian dish made throughout the Caribbean, in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com With variations, this cornmeal recipe is made throughout the Caribbean and can probably be traced back to West Africa. With basic ingredients like cornmeal and okra, you’ll be amazed how tasty this gluten free dish is. Served on it’s own or with stewed meats or fish, it will have your family asking for more.

For this vegetarian corn cou cou recipe you’ll need

1 cup corn meal (fine grain)
2 cloves garlic diced fine
1 tablespoon butter
2 sprigs thyme
1 small onion
1/2 teaspoon salt (adjust)
1 cup warm water
1 1/2 cups coconut milk
8-10 okra
1 pimento pepper (diced bell pepper could work -2-3 tablespoon)

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Chicken Pot Pie

How To Make Homemade Chicken Pot Pie | DinnerThyme



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———————–

Ingredients:

3 whole chicken breast
5 c chicken broth
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 c yellow onions
3/4 c flour
1/4 c heavy cream
2 c carrots
3 peeled & chopped potatoes
1 pkg frozen peas
1 pkg frozen pearl onions
olive oil
sea salt
pepper
deep dish pie crust ( Recipe can make up to 8 pies)
frozen pie crust ( roll on top of pie)
1 egg
water

How-To:

Preheat oven 350-375
Lay 3 chicken breast on cookies. Drizzle olive oil. Season with sea salt and pepper. Bake in the oven for 1 hour.

In a sauce pan heat up chicken broth. Add 2 bouillon cubes. Simmer over medium-low heat.

In a deep pot melt butter and saute onions over medium heat. Add flour and mix everything together. Add hot chicken broth. Stir and simmer until sauce starts to thicken. Add heavy cream, sea salt and pepper to taste. Add peas, pearl onions and potatoes. Chop and add baked chicken breast. Simmer filling for 20-30 minutes. Spoon filling into pie crust. Cover with other pie crust. Fold and pinch the edges. Brush top with egg wash. Take knife and slice air vents so steam can escape. Preheat oven to 350 degrees. Bake for 1 hour or until golden brown. Cool for 10 mins. EAT AND ENJOY!

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Chicken Pot Pie

Fried Chicken As Made By Marcus Samuelsson



Check ‘Red Rooster Cookbook’ here:

Here is what you’ll need!

FRIED CHICKEN by Marcus Samuelsson
Serves 8

INGREDIENTS
2 cups water
1 cup coarse kosher salt
6 cups cold ice water
4 chicken thighs
4 chicken drumsticks
2 cups buttermilk
¾ cup coconut milk
2 cloves garlic, minced
1 tablespoon chicken shake*, plus additional for serving
2 cups all-purpose flour
¼ cup semolina flour
2 tablespoons cornstarch
1 tablespoon white pepper
Peanut oil for frying

*CHICKEN SHAKE
¼ cup berbere
¼ cup hot smoked paprika
2 tablespoons ground cumin
2 tablespoons white pepper
2 tablespoons celery salt
1 ½ teaspoons granulated garlic
1 ½ teaspoons coarse kosher salt

PREPARATION
In a medium saucepan over high heat, add 2 cups of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light.
In a 9×13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F.
While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F, about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
Sprinkle with additional chicken shake.
Enjoy!

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Chicken Pot Pie

Chicken Pot Pie Soup with Pie Crust Crackers



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Chicken Pot Pie Soup with Pie Crust Crackers
Serves: 6
Preparation Time: 35 minutes

For the soup:
1 tbsp butter
1 yellow onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
2 cloves garlic
¼ cup flour
2 cups chicken, cooked and shredded
2 potatoes, peeled and finely diced
3 cups chicken broth
2 cups milk
1 sprig fresh thyme
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen

For the crackers:
1 store-bought pie crust, chilled
1 egg, beaten
½ tsp onion powder
½ dried thyme
salt and pepper

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. Add garlic and cook for another 30 seconds. Add flour, stir well and cook for another 30 seconds. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.
In the meantime, preheat oven to 400°F. Using a small cookie cutter or drinking glass to cut store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt and pepper. Bake for 8-10 minutes or until they become golden and crisp.
After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste and serve with crackers.

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Chicken Pot Pie

How to Make Gluten Free Pie Crust Pastry Dough | Gluten free Dairy Free | Easy Step-by-Step Recipe



Watch how to make my super easy gluten-free pie crust dough, and you can also make it dairy free and vegan too, if required. Enjoy this crisp, flaky, melt-in-your-mouth pastry in homemade tart crusts or pies and, what’s more, all the ingredients are readily available too. Completely gluten-free, my shortcrust pastry recipe is suitable for anyone with Celiac (Coeliac) disease or gluten intolerance.

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