Trisha Yearwoods Chicken Pie Recipes

CHICKEN PIE - TRISHA YEARWOODS

Steps:

• Preheat the oven to 425 degrees. Put the cooked shredded chicken in a 9x12 casserole dish. Combine the broth and soup on the stove and bring the mixture to a boil. Pour it over the chicken. In a separate bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

CHICKLESS POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
• In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
• Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces.
• While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium stockpot. Fill with water to cover and bring to a boil over high heat. Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the carrots and cook for 5 minutes. Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes. Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth. Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes. Stir in the chicken, corn, peas, celery seeds and garlic powder. Remove from the heat.
• Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.)
• Evenly divide the potatoes among the ramekins. Spoon the filling over the potatoes, leaving about 1/4-inch of space at the top for the crust.
• For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the Parmesan. Pour some batter into each ramekin and smooth over the top, being careful not to mix it into the filling. Bake until the crust is crispy and nicely browned, 40 to 45 minutes. Let sit for 10 minutes before serving.

CHICKEN PICCATA

Steps:

• Heat the olive oil on the stovetop in a large skillet over medium heat.
• Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
• Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don't all fit comfortably in the pan.
• Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through.
• Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes. Sprinkle with chopped parsley and serve.

TRISHA YEARWOOD'S CHICKEN PIE

Steps:

• Start with cooked, shredded chicken. You can either boil and shred it yourself or use canned chicken. I always have canned chicken on hand so that this recipe can be made on a whim.
• Preheat the oven to 425 degrees F.
• Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
• Make sure the butter is melted and buttermilk well shaken before continuing.
• In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

COMPANY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.