Mrs Garretts Chicken Pies Recipes

MRS. GARRETT'S CHICKEN PIES

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.

FREDA GARRETT'S CHICKEN PIES

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.

CURRY CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
• Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
• Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
• Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

IMPOSSIBLY EASY MINI THAI CHICKEN PIES

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.