Ree Drummond's Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network
Ree mixes three kinds of chile peppers with fresh corn and shredded chicken for this spiced up take on a comfort food classic!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tex-Mex Chicken Pot Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 5 min (includes chilling and cooling time)
Active: 1 hr 5 min
Yield: 4 to 6 servings
Ingredients
4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
Perfect Pie Crust:
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
Perfect Pie Crust:
Yield: 2 pie crusts
Combine the flour, salt, butter and shortening in a large bowl.
Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
Beat the egg with a fork and add it to the mixture along with the vinegar.
Add the cold water.
Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
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Ree Drummond's Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network
Southern Fried Apples Recipe ~ Just like grandma's!
Get recipe:
I LOOOVE southern fried apples. They are a must-have side dish with some buttermilk biscuits, grits, hash browns, and sausage, honey that's some good eaten!! Or even as a side dish with dinner or thrown over some ice cream for dessert. This versatile, southern comfort food is so easy to make and I'm gonna show you exactly how to make them.
No need for any complex ingredients here, it's amazing what a little butter and sugar can create. These southern fried apples are sweet and tart and the cinnamon aroma will leave your house smelling all warm and cozy and stuff!
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Ree Drummond's Sister's Potato Chips | The Pioneer Woman | Food Network
Ree creates an herb and spice mixture to sprinkle over her homemade potato chips!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Betsy's Potato Chips
RECIPE COURTESY OF REE DRUMMOND
Level: Advanced
Total: 30 min
Active: 30 min
Yield: 10 to 12 servings
Ingredients
2 pounds Yukon gold potatoes, peeled or unpeeled
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried dill
1/2 teaspoon smoked paprika
Vegetable oil, for deep frying
Directions
Special equipment: a mandoline or other vegetable slicer; a deep-fry thermometer
Use a mandoline or other vegetable slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in a bowl of cold water; set aside.
Mix the sea salt, pepper, celery salt, dill and paprika in a small bowl.
Heat 3 inches of vegetable oil in a heavy Dutch oven to 375 degrees F (use a thermometer to check the temperature throughout). Lay the potatoes on a baking sheet lined with paper towels or kitchen towels and blot them with more towels to dry completely.
Lower batches of potato slices into the oil using a spatula. They will fry very quickly, in about 1 1/2 minutes; remove with the spatula onto a baking sheet lined with paper towels when they are golden and crisp. Immediately sprinkle on the spice mix and toss. Repeat with the remaining potatoes, making sure the oil comes back to 375 degrees F between batches.
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Ree Drummond's Sister's Potato Chips | The Pioneer Woman | Food Network