Chicken pie has always been a favorite of mine. Chicken anything, really. Especially chicken and dumplings. Last week when I made the fried squash, it was a side-dish to my chicken pie. This is relatively simple, and it’s really good. I love to drown my chicken anything in pepper, so I left that out for the most part when seasoning the pie itself. My family used to complain that I’ve put too much pepper in chicken pie or chicken and dumplings- so I just let them do it themselves now.
Baking the chicken is going to take a while- as well as letting it cool so that you can take it off of the bone. About an hour and a half of the chicken in the oven, and then it will have to cool for at least an hour to be easy to handle. So keep that in mind if you decide to make this. And then it will have to bake for another 30 minutes on top of that. So there is a lot of prep here. (But worth it!)
We don’t put vegetables in our chicken pie, because none of us like the same vegetables. You can always add the standard peas and carrots. I’ve wondered what it would be like with squash or zucchini added in- but haven’t gotten that adventurous yet. Next time I might make a few miniature pies in my ramekins to test out different vegetable additives.
- 1 whole chicken
- 1 garlic clove
- 3/4 cup of chicken broth (either from baking the chicken or from a can)
- a family sized can of cream of chicken soup
- 1 cup flour
- 3 tablespoons of butter
- 1/4 teaspoon of salt
- 1/3 cup of milk
- Clean out the chicken. Make sure you remove all of its innards. Then wash with cold water.
- Place chicken in a large baking dish- breast side up.
- Insert one clove garlic into the chicken (where all of its innards used to be).
- Season the top of the chicken with salt and pepper.
- Cover the chicken with foil to keep the moisture in.
- Bake at 350° for about an hour.
- Remove the foil from the chicken and bake another 30 minutes.
- Remove the chicken from the oven and allow it to cool for about an hour- maybe longer. It needs to be cool enough for you to handle.
- Pull the chicken from the bone. Tear the chicken into small pieces to go into your pie.
- After getting all of the chicken off the bone, set it aside.
- In a large pot, mix together the cream of chicken soup and about 1/2-1 cup of chicken broth. I used about 3/4 of a cup because I like mine to be very thick.
- After this is heated, pour the chicken in and stir until it is all well combined.
- Pour this chicken mixture into a 13x9x2 pan. Set aside.
- To make the dough for the crust, cut 3 tablespoons of butter into 1 cup of flour. Then add 1/4 teaspoon of salt and the 1/3 cup of milk. Fold in the milk.
- Turn dough out onto a floured surface or pastry mat. Knead it until smooth, then roll it out into a rectangle.
- At this point you can either lay it as one whole piece onto your pie- or tear it into pieces and add it. I do the latter because it looks prettier and it makes it easier to scoop out servings after it has baked.
- Brush the top of the crust with egg whites or butter.
- Cover the chicken and soup with the crust. Bake for about 30 minutes at 350°- or until the crust is nice and brown.
- Remove from oven and let it cool before serving- it’s going to be hot!
- Salt and pepper to taste (you can do this before or after baking).
I’m a huge fan of Italian food in general. I decided that I definitely wanted some Parmesan Chicken- back at Valentine’s Day. I didn’t have a date, so I cooked myself dinner and watched B-Rate Horror Flicks all day. It was awesome. And my dinner was freakishly delicious. And just writing about it now makes me want more! I kind of played this one by ear. I’m not a huge fan of a lot recipes for this because I’m picky and I hate pounding chicken.
It turned out really good, if I do say so myself. So I thought I’d share with you my own special way that I make Parmesan Chicken. And hopefully you will try it and you will like it!
- Boneless Skinless Chicken Breast
- Heavy Cream
- 1 cup Flour
- Italian Seasoning (I use a McCormick grinder for it.)
- 2 jars of spaghetti sauce (I use tomato and herb)
- 1/2 box of angel hair pasta or any other noodles you like
- 1 bag of Parmesan cheese
- 1 bag of Mozzarella or Italian Blend cheese (I like the latter!)
- Line a pan with enough spaghetti sauce to cover the bottom. You might need 2 pans depending on how much you make. (I needed two pans with just 3 chicken breasts.)
- Most recipes call for you to pound the chicken out to about 1/2 inch thickness. Instead of pounding mine, I cut my breasts in half to make them thinner. I don’t like pounding chicken. It’s loud and messy.
- Pour some heavy cream into a bowl- enough to cover the chicken when you place it in.
- Mix flour, pepper, salt, and Italian seasoning in pie pan (or bowl). Everyone likes different amounts of pepper and seasonings in their breading- so use your best discretion. I happen to love tons of pepper and lots of Italian seasoning.
- Pour some oil into a deep pan, enough to cover the chicken half way when you place it into the pan. About a quarter of an inch deep, maybe a little more. Let the pan and the oil get hot before you put any chicken into it.
- Put a chicken breast into the heavy cream and let it soak for about a minute. I find that heavy cream helps the breading stay on better than egg/milk.
- Place cream soaked chicken into the flour pan. Usually I scoop some on top with a spoon, flip it over, scoop some more.
- Put the floured chicken into the pan with oil. Let it rest for a few minutes, until the sides turn brown. Flip it over, let the bottom brown. I usually sprinkle some of the Italian seasoning on the top of the chicken after browning it.
- When both sides are browned, place it in the sauce lined pan.
- Repeat steps 6-9 until you’ve finished cooking all of your chicken breasts.
- Sprinkle on some mozzarella cheese, then some Parmesan, then some more mozzarella. Put as much or as little cheese as you like. I love to have tons of cheese.
- After all of the breasts are fried, in the pan, and cheese covered bake them until the tops of the cheese is nice and brown.
- While you’re baking the chicken, put some water on to boil. Put in your pasta and cook it. I’m going to assume everyone knows how to boil pasta. It’s not exactly rocket science. Follow the directions on the box if you’re confused.
- You should also heat up your extra sauce at this point.
- When everything is done, take some pasta and put it on a place. Pour some sauce on the pasta. Put a piece of the chicken on the pasta, cut int it, and DEVOUR. It’s going to be delicious, I swear!!
I definitely slept for fourteen hours last night which made me feel super rested! It was nice. So I decided, after my brother told me he wasn’t going to cook the chicken we thawed, to fry it and have a little bit of fun. (I enjoy making things up as I go along. You should try it sometime!) I ended up with a delicious (and huge) stack of chicken tenders that were fried in mesquite deliciousness.
- Bonless, skinless chicken breast
- Pepper, Salt, Mesquite
- Heavy Cream
- Vegetable Oil
- A deep frying pan
- An Oven
First you’ll want to put your oil in your frying pan to get hot. I use less than a half an inch of oil in my pan. Enough, really, to cover half of the chicken when you place it into the pan.
Second, you’ll want to give your chicken a “bath”. I used heavy cream mixed with a little water because we didn’t have milk or eggs. Put your boneless, skinless chicken (mine was cut rather small) into the bath to soak.
Third, mix about half a cup to one cup of flour (depending on how much chicken you have) with some pepper, salt, and mesquite. I rarely measure things (unless I’m baking). Basically I put so much pepper it looked like I had too much and mixed it in. (Maybe a tablespoon or two?) and did the same with the mesquite. I threw in about a teaspoon of salt with it, too.
Fourth, take your bathed chicken and roll it around into the flour. Make sure it is very coated. Place the chicken into the hot oil, close together. Place the lid on the frying pan, and let it sit for a while. Soon the edges will be a very dark brown, at which point you flip your chicken. Keep an eye on it until the other side is equally dark.
I drain mine by putting it on a rack over a pan. A lot of people use papertowels or paperbags. I didn’t have any available.