DAD'S CHICKEN NOODLE POT PIE
Make and share this Dad's Chicken Noodle Pot Pie recipe from Food.com.
Provided by Ewalla
Categories Savory Pies
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients and pour in a 9 x 13 casserole dish.
- Mix the flour, milk, and mayo until smooth and pour over the chicken mixture.
- Bake at 375 degrees for 45 minutes or until golden brown.
SPICED CHICKEN POT PIES
Steps:
- For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
- For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
- Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
- Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
- On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.
CHICKEN AND NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams
EASY CHICKEN POTPIES
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
- Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 274 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Sauté the celery, carrot and onion for 5 to 10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouilion.
- Bring to a boil.
- Add noodles and chicken and cook on low for 20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
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