Please give me the recipe of Chicken bake or chicken pie.....?

Answer 1

This will feed a family of four and maybe even more. Boil chicken and then remove all meat from the body. Throw away carcase. Mix up a packet of mushroom soup (or open a tin). Cook enough spaghetti for four. Drain.
Take a large pyrex bowl and layer in chicken, some chopped mushrooms and spaghetti, add some of liquid. Continue in layers until all used up and finish with layer of liquid. Sprinkle grated cheese on top. Bake in a hot oven until sizzling.

Answer 2

My family likes this chicken pie recipe:
Boil 4 chicken pieces (I use 2 breasts and 2 thighs) till done. Cool and remove meat from bone; cut in bite size pieces. Add 1 can mixed vegetables (drained) and 1 can cream of chicken soup. Add 1/4 soup can milk. Mix well. Season to taste with salt, pepper, onion flakes. Put in pie shell, add top crust, vent and bake at 400' until golden brown and bubbly. (about 40 minutes).

Answer 3

Chicken Pot Pie

"A delicious chicken pie made from scratch with carrots, peas and celery."
Original recipe yield: 1 - 9 inch pie

PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Answer 4

BISCUIT CRUST CHICKEN PIE

3-4 cups chicken broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken, cubed
1 3-4 lb chicken
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
5 cloves fresh garlic, chopped

Biscuit Dough For The Crust:

1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
1 egg

In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.

For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.

It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.

Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.

Bake at 425 degrees F for approximately 20-25 minutes or until golden brown.

Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry.
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ITALIAN HONEY MUSTARD BAKED CHICKEN

4 boneless skinless chicken breasts
1/3 c. Italian dressing (T. Marzetti's is recommended)
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt

Preheat oven to 400F.

1. Place Chicken in a glass casserole dish that has a cover and sprinkle salt over chicken.
2. Pour italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.

Answer 5

http://www.bettycrocker.com/SearchResults.aspx?searchText=chicken%2bpie

Answer 6

Chicken and Leek Pot Pie

the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).


Ingredients
2 boneless chicken breasts, skin on
2 medium leeks
10 fl oz (275 ml) dry cider
2 medium carrots, peeled and cut into 1/8 inch (3 mm) slices
1 bay leaf
1 small sprig of fresh thyme
8 oz (225 g) block of fresh or frozen and defrosted puff pastry
a little flour for dusting
1 small egg, lightly beaten
1 tablespoon finely grated Parmesan, for sprinkling
salt and freshly milled black pepper


For the sauce

10 fl oz (275 ml) milk
3/4 oz (20 g) plain flour
3/4 oz (20 g) butter
a pinch of cayenne pepper
1 oz (25 g) mature Cheddar, grated
1/2 oz (10 g) Parmesan, finely grated
a little freshly grated nutmeg
salt and freshly milled black pepper

You will also need a small, round casserole or heatproof dish, 7 x 21/2 inches (18 x 6 cm), with a capacity of 11/2 pints (850 ml).

First, pour the cider into a medium saucepan, along with the carrots, bay leaf, sprig of thyme and some salt and freshly milled black pepper. Bring to simmering point, then cover with a lid and simmer gently for 5 minutes. Now take the tough green ends off the leeks, then make a vertical split halfway down the centre of each leek, and run them under cold water to rid them of any hidden grit. Then slice them in half lengthways and chop into 1/2 inch (1 cm) slices. Add the chicken and leeks to the pan and simmer, covered, for a further 10 minutes.

For the sauce, all you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. Next, drain the chicken and vegetables, reserving the liquid, but not the bay leaf and thyme. Now pour the liquid back into the pan, bring it to the boil and reduce to about 2 tablespoons. Meanwhile, skin the chicken and cut it into bite-sized strips.

Pre-heat the oven to gas mark 6, 400F (200C). Now stir the cheese sauce into the cider, bring to a simmer, and stir the chicken, carrots and leeks into the sauce, before transferring the whole lot to the dish.

Next, to make a lid, roll the pastry out thinly on a lightly floured surface. Cut out a 9 inch (23 cm) round, then roll out the trimmings and cut a 1/2 inch (1 cm) strip. Now dampen the edge of the dish with water and press the strip of pastry around the rim. Dampen the strip and carefully lift the pastry lid over the top. Press it firmly over the edge to get a good seal all round, then trim, using a knife. Finally, gather up the trimmings and re-roll them to cut into leaf shapes. Brush the surface of the pie with beaten egg, and arrange the leaves on top. Now, brush the leaves with beaten egg, sprinkle with Parmesan and bake on the baking sheet for 20 minutes.






Chicken and Herb Picnic Pie

This one is perfect for food on the move. Take along some radishes and crisp spring onions for an accompaniment and, of course, pickles and chutney.

Ingredients
For the pastry

1 fl oz (25 ml) milk
3 oz (75 g) pure vegetable fat
8 oz (225 g) strong plain flour, plus a little extra for dusting
½ teaspoon English mustard powder
½ teaspoon mixed spice
½ teaspoon sea salt
a good grating of nutmeg
3 large egg yolks (2 yolks to be used for glazing the pies)


For the filling

1-2 skinless chicken breasts (7 oz/200 g)
¼ teaspoon ground mace
5 oz (150 g) good-quality pork sausagemeat (I often use skinned sausages)
2 spring onions (including the green parts), finely chopped
½ teaspoon chopped fresh thyme, plus 6 small sprigs
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice, and ½ teaspoon finely grated zest
1 tablespoon double cream
salt and freshly milled black pepper


You will also need a muffin tin with six cups, each one 3 inches (7.5 cm) across the top and about 1¼ inches (3 cm) deep, lightly greased, a plain 3¼ inch (8 cm) pastry cutter and a small baking sheet.

You need to start by making the filling. So, first of all, cut the chicken into ½ inch (1 cm) pieces, then place them in a bowl, add the mace and season with salt and pepper. Now, in a separate bowl, combine the sausagemeat with the spring onions, the chopped thyme, sage, parsley, lemon juice and zest. Add the cream and mix everything together well.

Pre-heat the oven to gas mark 4, 350°F (180°C). Now for the pastry, put the milk and 2 fl oz (55 ml) water into a small saucepan and add the vegetable fat, cut up into small pieces. Place the pan over a gentle heat and simmer until the fat has dissolved. Sift the flour, mustard, mixed spice, sea salt and nutmeg into a large mixing bowl, and mix in 1 of the egg yolks so that it is evenly distributed.

When the fat has completely melted in the liquid, turn up the heat to bring it just up to the boil, and pour it on to the dry ingredients then, using a wooden spoon, mix it all together. Then turn the dough out on to a lightly floured work surface and bring it together with your hands to make a ball. You have to work quickly now, as it's important that the pies go into the tin whilst this dough is still warm. Take two-thirds of the dough and cut this up into 6 equal parts. Roll each of these into a ball and put 1 into each of the holes in the tin. Using your thumb, quickly press each ball flat on to the base and then up to the top edge. Press the pastry over the rim of the top edge; it should overlap by at least ¼ inch (5 mm).

Using a teaspoon, divide half of the sausagemeat among the 6 pies. Then follow this with the chicken and then the rest of the sausagemeat, pressing the filling in firmly as you go. Then roll out the remaining pastry and cut out six 3¼ inch (8 cm) roudns; the pastry will be quite thin, so you may need to sprinkle the work surface with a little extra flour. Next, using a fork, lightly beat the remaining 2 egg yolks together in a small bowl. Then, using a pastry brush, paint some of the egg yolk round the upper edge of the pies and gently press on the lids. Using a small fork, press the rim of each lid against the top of the pie case, make a hole in the top of each pie and glaze with the rest of the yolk. Finally, push a small sprig of thyme into the top of each pie.

Now place the muffin tin on the baking sheet and bake the pies for 30 minutes on the middle shelf. After this time, using oven gloves or a thick cloth, carefully remove the hot pies from the tin and place them directly on to the hot baking sheet, a small round-ended knife is useful for getting the pies out of the tin. Glaze the sides of the pies with the remaining egg yolk and return them to the oven for a further 20 minutes or until the sides and base of the pies are crispy, then leave them to cool on a wire rack. When cold, store in an airtight container in the fridge; they'll keep like this for a couple of days, but bring them to room temperature before eating.