Starvin Guy Chicken Pie Recipes

Steps:

• Spray large saucepan with non-stick spray. Add onions and garlic, cooking over medium heat until tender.
• Add broth, potatoes, carrots, and beans, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 12 minutes. Potatoes should be slightly undercooked. Remove from heat.
• In small bowl, stir together mushroom soup and flour. Add to the vegetables, along with chicken, parsley and spices, stir well. Pour into a medium casserole dish.
• For crust combine flour, baking powder, sage and salt. Using a pastry blender, cut in butter until it resembles coarse crumbs. Stir in milk.
• Form a ball with the dough. More flour can be added if the dough is too sticky.
• Roll out on a floured surface to fit the top of the casserole. Place dough over chicken mixture and prick several times with a fork.
• Bake at 400°F for 25 minutes, until crust is golden brown. Let cool 5 minutes before serving.

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
• To prepare the filling:
• In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
• To assemble pies:
• Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.

Steps:

• Preheat oven to 400°F.
• Spray a large saucepan with non-stick spray.
• Add onions and garlic and cook over medium heat until tender, about 5 minutes.
• Add broth, potatoes, carrots & broccoli.
• Bring to a boil, and then reduce heat to med-low.
• Partially cover and simmer for approx 12 minutes. The potatoes should be slightly undercooked. Remove pot from heat.
• In a small bowl, stir together soup and flour. Add mixture to vegetables, along with chicken and remaining ingredients. Stir well and pour into a medium casserole dish.
• Biscuit Crust.
• Combine flour, baking powder, herbs and salt in mixing bowl.
• Using 2 knives, cut in butter until mixture resembles coarse crumbs.
• Stir in milk and form a ball with the dough. Add a bit more flour if dough is too sticky.
• Roll dough out on floured surface to fit on top of casserole.
• Place dough on top of chicken mixture and prick several times with fork.
• Bake for 25 minutes, until crust is golden brown.