Mrs Garretts Chicken Pies Recipes

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MRS. GARRETT'S CHICKEN PIES



Mrs. Garrett's Chicken Pies image

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

1/4 cup vegetable oil
1/2 cup flour
1 large yellow onion, peeled and finely chopped
2 (3 lb) chicken, each cut into 8 pieces
3 stalks celery, finely chopped
1 green bell pepper, cored, seeded and finely chopped
2 (4 ounce) cans button mushrooms, drained
2 scallions, trimmed and chopped
1/2 cup chopped fresh parsley leaves
1 teaspoon cayenne
salt & freshly ground black pepper
9 cups sifted flour
1 tablespoon salt
1 3/4 cups vegetable shortening
3 eggs, lightly beaten, for egg wash

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

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

FREDA GARRETT'S CHICKEN PIES



Freda Garrett's Chicken Pies image

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

10 tablespoons vegetable oil
1/2 cup flour
1 large yellow onion, peeled and finely chopped
2 (3 lb) chicken, each cut into 8 pieces
3 stalks celery, finely chopped
1 green bell pepper, cored, seeded and finely chopped
1 garlic clove, chopped
2 (4 ounce) cans button mushrooms, drained
1/2 cup chopped fresh parsley leaves
2 scallions, trimmed and chopped
1 teaspoon cayenne
salt & freshly ground black pepper
9 cups sifted flour
1 tablespoon salt
1 3/4 cups shortening
3 cups water
3 eggs, lightly beaten, for egg wash

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

CHICKEN PAN PIE



Chicken Pan Pie image

I'm making chicken pot pie in a pan, which is usually still called chicken pot pie, but it shouldn't be since it really is a completely different, far superior, species with a much higher crust-to-filling ratio, making it even more savory and deeply delicious.

Provided by Chef John

Categories     Main Dishes     Savory Pie Recipes     Chicken Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 15

¼ cup unsalted butter
⅔ cup diced onion
½ teaspoon kosher salt, or to taste
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup all-purpose flour
2 ½ cups chicken broth
½ cup sliced carrots
½ cup sliced celery
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup frozen peas, thawed
1 teaspoon fresh thyme leaves
1 recipe pastry pie dough
1 large egg, beaten
2 teaspoons water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a 12-inch cast iron skillet over medium-high heat. Add diced onion and salt. Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes. Add chicken, and cook, stirring, until the chicken loses its pink color, and starts to brown in spots, 3 to 4 minutes.
  • Sprinkle flour over top, then cook and stir for about 2 minutes. Pour in the broth and bring to a simmer, scraping the bottom of the pan with a spatula. Stir in carrots, celery, black pepper, and cayenne.
  • Cook the mixture, stirring occasionally, until it's as thick as you want, 5 to 10 minutes. For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon. For a saucier filling, don't reduce the mixture at all.
  • Turn off the heat and stir in the peas and thyme. Taste for seasoning and reserve until needed.
  • Roll out pie or pastry dough to form a circle about 14 inches in diameter.
  • Fold over 1/2 inch of dough all the way around, and then crimp the edge to make a decorative scalloped design. Cut or punch out a 1-inch hole in the center of the dough.
  • Place the pan on top of a sheet pan in case filling bubbles over in the oven. Carefully place the dough over the filling, and adjust until it's centered. Press the crust lightly into the filling. Brush the top with an egg wash if desired.
  • Bake in the preheated oven until crust is browned and filling is bubbling, about 40 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 23.1 g, Cholesterol 123.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 9.9 g, Sodium 945 mg, Sugar 2.7 g

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