Chicken And Rice Pie Recipes

CHICKEN RICE CRUST PIE

Steps:

• Prepare your pie plate with cooking spray and set aside.
• Cook rice according to your package directions.
• Preheat your oven to 350 degrees.
• In a large bowl beat your egg with a fork.
• Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
• Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
• Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
• Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
• In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
• Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
• Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
• After a few minutes add your onions and stir until onions are tender.
• Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
• Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
• Add white wine, cooked chicken and chicken broth. Stir until incorporated.
• Taste your mushroom mixture and add as much salt and pepper as needed.
• Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
• Add Parmesan cheese and stir until totally blended.
• Remove from heat and pour mushroom mixture into your prepared rice crust.
• Press down on the mixture and smooth over the top as best you can.
• Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
• Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
• Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!

CHICKEN AND RICE PIE

Steps:

• Preheat oven: 375.
• Put first pie crust in pie plate.
• Melt butter over medium heat.
• Cook onion, celery, and garlic about 3 minutes.
• Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
• Stir and heat.
• You will be making two layers of rice each topped with a layer of chicken sauce.
• Start by spreading a layer of rice on pie crust.
• Then follow with chicken sauce.
• Repeat.
• Top with remaining pie crust.
• Brush with a beaten egg, if desired.
• Bake 30 minutes-1 hour, depending on your oven.

KURNIK (CHICKEN AND RICE PIE)

Steps:

• Pie Crust:.
• In a large, chilled bowl, combine the butter, shortening, flour and salt.
• Working quickly, rub the flour and shortening together using your fingertips until it looks like flakes of coarse meal.
• Pour 7 tbsp of ice water over the mixture all at once, toss together lightly and gather the dough into a ball.
• If it crumbles add up to 3 more tbsp of ice water by drops until the dough sticks to itself.
• Dust the dough lightly with flour and wrap in wax paper.
• Refrigerate for at least 2 hours, or until firm.
• Chicken Stock:.
• In a heavy 6-8 quart casserole dish, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, chicken and giblets, and pour in enough water to cover the chicken by about an inch.
• Bring to a boil over high heat, skimming off all of the foam and scum as it rises to the surface.
• Then reduce to low heat and simmer partially covered for 1 1/2 hours, or until the chicken is tender, but not falling apart.
• Transfer the chicken to a large platter, and strain the stock through a fine sieve into a bowl, pressing down hard with a spoon on the herbs and vegetables before discarding them.
• Set the stock aside.
• Filling:.
• With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones, cutting the meat into 1" pieces and return them to the casserole dish.
• In a 10-12" skillet, melt 4 tbsp of butter over high heat, and add the mushrooms.
• Reduce to medium heat and cook 3-5 minutes, or until the mushrooms are soft.
• Transfer them to the casserole dish with a slotted spoon.
• Add the parsley, lemon juice, nutmeg, cream and 1/2 cup of the chicken stock.
• Stir thoroughly, taste for seasoning, and set aside.
• In a saucepan, combine the rice with 2 cups of the chicken stock, and bring to a boil over high heat, stirring occasionally.
• Then cover the pan, lower the heat, and simmer for 15-18 minutes, or until the rice has absorbed all of the liquid.
• Set aside, away from heat.
• In a large skillet, melt the remaining 4 tbsp butter over high heat, and add the onions.
• Lower the heat, and cook until the onions are soft and golden.
• Stir the onions into the rice, and toss until they are well mixed.
• In a separate bowl, combine the eggs with the dill.
• Preheat the oven to 400°F.
• With a pastry brush and the 2 tbsp of softened butter, lightly coat the bottom and sides of a 2" deep 9x12" baking dish.
• Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture.
• Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice.
• On a lightly floured surface, roll the dough in to 1/8" thick rectangle (about 10x14").
• Drape the dough over the rolling pin, lift it up and unfold it slackly over the pan.
• Firmly press the edges of the crust against the sides of the dish, pinching the edges to seal them.
• With a small, sharp knife, cut out a 1" circle from the middle of the dough.
• Brush the crust with the cream and yolk mixture and bake in the middle of the oven for 15 minutes.
• Reduce the temperature to 350°F and bake for another 30-40 minutes, or until the crust is golden brown.
• Serve immediately.

CHICKEN AND RICE POT PIE

Steps:

• Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
• Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375 degrees
• Mix rice, vegetables, pepper, soup, water, milk and chicken in a casserole dish.
• Cover in foil and bake in oven for 30 minutes.
• Uncover and top with puff pastry dough, and bake for another 20 minutes.
• Serve hot.