Chicken Pie with Maize Meal Crust
The heartiest, most DELICIOUS chicken pie EVER ????
Ingredients:
1 tbsp oil
1 tbsp butter
1 large onion
4 cloves garlic
3 cups leeks
3 cups mushrooms
1/3 cup flour
3 cups stock
2 cups shredded chicken
Salt & pepper
For the crust:
1 large egg
3/4 cup milk
2 tbsp canola oil
3/4 cup flour
2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
3/4 cup White Star Super Maize Meal
Directions:
1. Preheat the oven to 180°C.
2. Grease a large baking dish.
3. In a large sauce pan, heat olive oil and unsalted butter together.
4. Add onion, garlic, mushrooms and leeks, and cook until tender, about 5 - 10 minutes. Add in flour until blended.
5. Slowly stir in 2 cups of heated chicken stock, whisking well.
6. Cook mixture over medium heat until thickened and bubbly, about 4 minutes.
7. Stir in the shredded chicken and season with salt & pepper.
8. Pour the mixture into the baking dish and set aside.
9. In a bowl, stir maize meal, flour, baking powder, sugar and salt.
10. Mix milk, egg and canola oil until well combined in a separate bowl.
11. Stir wet ingredients into dry ingredients until mixed well
12. Spoon the batter evenly over the chicken pie filling.
13. Bake until the top is golden brown, about 22 to 25 minutes, serve and ENJOY!
Farmhouse Chicken Cornbread Casserole
Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love. The sweet cornbread topping is paired with a creamy and cheesy chicken filling for a classic, hearty supper that will warm you from the inside out.
Get the recipe:
CHICKEN POT PIE : SEPTEMBER PIES DAY 14
It's another day of pie! This time Megan made a savory and delicious Chicken Pot Pie topped with fluffy buttermilk biscuits!
Recipe(adapted from The New Best Recipe):
Chicken Pot Pie - SERVES 6 TO 8
You can make the filling ahead of time, but remember to
heat it on top of the stove before topping it.
1½ pounds boneless, skinless chicken thighs
2 cups chicken broth
1½ tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise
¼ inch thick
2 small celery ribs, cut crosswise ¼ inch thick
Salt and ground black pepper
tablespoons (½ stick) unsalted butter
½ cup unbleached all-purpose flour
1½ cups milk
½ teaspoon dried thyme
3 tablespoons dry sherry
¾ cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves
1. Make the pie dough or biscuit topping and refrigerate it until ready to use.
2. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer, and simmer until the chicken is just done,
8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase the heat to medium-high and heat he oil in the now-empty pan. Add the onion, carrots, and celery and sauté until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sautéing, shred the meat into bite-size pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.
4. Heat the butter over medium heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.
5. Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. (The mixture can be covered and refrigerated overnight; reheat before topping with the pastry.) Pour the mixture into a 13 by 9-inch baking pan (or shallow baking dish of similar size) or six 12 ounce ovenproof dishes. Top with the desired pastry (see page 885 for pie dough instructions). Bake until the pastry is golden brown and the filling is bubbling, 30 minutes for the large pot pie and 20 to 25 minutes for the smaller pies. Serve hot.
Fluffy Buttermilk Biscuit Topping
MAKES ENOUGH FOR 1 RECIPE CHICKEN POT PIE
1 cup (5 ounces) unbleached all-purpose flour
1 cup (4 ounces) plain cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold lard, cut into smaller chunks
3/4 cup cold buttermilk, plus I to 2 tablespoons if needed
1. Pulse the dry ingredients together in a food processor fitted with the metal blade. Add the lard pieces and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Transfer the mixture to a medium bowl and add the buttermilk. Stir with a fork until the dough gathers into moist clumps. (If the clumps are still dry, add more buttermilk, a tablespoon at a time, up to 2 tablespoons in all.) Transfer the dough to a floured work surface and form into a rough ball. Roll out the dough until it is ½ inch thick. Using a 2½- to 3-inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered with plastic wrap for up to 2 hours.)
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.
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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!
Mom - Megan
Dad - Mike
Elijah - 20
Daniel - 20
Esther - 18
Andrew - 17
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Eve - 13
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CHICKEN TAMALE PIE with CORNMEAL CRUST | DADS THAT COOK
Chicken tamale pie is the family favorite especially when using a roasted chicken! So simple and easy to make and the flavors are incredible. Anyone can make this dish and it's even better when you use your skillet to bake it in. Why spend the time making tamales when you can make a tamale pie!
RECIPE HERE:
Jason Glover, everyday dad and host of Dads That Cook, has a clear mission….He’s going around the country - and sometimes abroad - to find dads who love to cook and create incredible meals for their families. It’s simple. No Experts. Just Good Cooking!
Dads That Cook is a web series featuring some incredible dads from around the country and their amazing recipes. Join Jason Glover and the Dads That Cook community, and even bigger revolution.
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#dadsthatcook #chickentamalepie
Chicken and Herbed Cornmeal Dumplings | Southern Living
Pull out your Dutch ovens, y'all! This take on one of our favorite dinner recipes is complete with veggies, fresh herbs, and soft cornmeal dumplings. Using a rotisserie chicken makes this a weeknight dinner that comes together in under an hour – and your family will love it. It's a lighter twist on chicken and dumplings, but it's a rich, flavorful recipe that you'll want to save for later.
Get the recipe for Chicken and Herbed Cornmeal Dumplings:
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How To Make Trini Corn Pie | Foodie Nation x Ro'dey The Entertainer
Corny jokes are part of today's menu as Ro'dey The Entertainer helps Chef Jason prepare a 'moreish' Trini Corn Pie:
Watch The Ro'dey Show here:
Yield: 10 Portions
INGREDIENTS
4 Oz Butter
1 Tbsp Garlic, minced
1/3 Cup Onions, minced
½ Cup Red Bell Pepper, Finely Diced
3 Tbsp Celery, Finely Minced
1 Tsp Fine Thyme Leaves
1 Cup Evaporated Milk
1 Cup Finely Ground Corn Meal
1 ½ Cup Cream Style Corn
1 Cup Whole Kernel Corn
2 Eggs, whisked
1 Cup Cheddar Cheese, Shredded
1 Tsp Salt
¾ Tsp Black Pepper
METHOD
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare an 8 Inch x 8 Inch baking tray by lightly lubricating inside the tray with oil.
3. Place a medium sauce pan over medium to high heat and add in the butter to warm.
4. When heated place in the garlic, onions, bell peppers, celery and thyme leaves to lightly sweat for 3 minutes or until fragrant, stirring frequently.
5. Add in the evaporated milk and bring to a bare simmer. Once light bubbles break the surface of the milk, drizzle in the cornmeal a little at a time and whisk to incorporate for 45 seconds.
6. Reduce heat to medium temperature and with a rubber spatula, mix in both the cream style and whole kernel corn. Stir vigorously to incorporate all ingredients then slowly drizzle in the whisked eggs while you continue stirring insuring not to scramble them. Cook for 2 minutes.
7. Immediately mix in ¾ of the cheese into the corn mixture and season with the salt and pepper to taste. Remove from heat.
8. Pour this corn mixture into the prepared baking dish and smoothen the top of the pie using the rubber spatula. Sprinkle on the remaining ¼ cup of cheese on top the pie and then place baking dish into the hot oven to bake for 35 – 40 minutes or until golden brown.
9. Remove pie from oven and allow to cool before serving. Enjoy with Trini Callaloo and Trini Style Stewed Chicken.
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Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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