How To make Fast& Fit Sunny Pizza Pie
-----PIZZA PIE - PROVENCAL----- 1/3 c Cornmeal
1/2 c Whole wheat flour
1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Dried basil
1/4 ts Salt
1/2 c Buttermilk
2 tb Olive oil
FILLING:
1 1/2 c Broccoli thawed from frozen
3 Green onions :
chopped
10 Olives -- quartered
3 oz Canned waterpacked tuna
- drain and chunk 5 Marinated artichokes,halved
1/2 ts Dried thyme
1/4 ts Pepper
1 1/2 c Mozzarella -- shredded
Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt. Sprinkle 1 tbsp of the cornmeal over side and bottom of greased 9-inch glass pie plate; set aside. In a bowl, combine whole wheat and all-purpose flours, remaining cornmeal, baking powder, baking soda, basil and salt; mix in buttermilk and oil. On work surface, knead about 10 times to form smooth dough. Press evenly over bottom and 1-inch up side of pie plate. Filling: Top with broccoli, onions, olives, tuna, artichokes, thyme and pepper; sprinkle with cheese. Bake in 375F 190C oven for about 25 minutes or until crust is golden on bottom. If desired, broil for 2-3 minutes to brown cheese. Other nutritious ingredients may be substituted for tuna if desired.
How To make Fast& Fit Sunny Pizza Pie's Videos
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Milk Street Television | Milk Street Italian (Season 1, Episode 7)
Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian Flatbread (Piadina). Milk Street Cook Erika Bruce takes usually dense cheesecake to the lighter side as she shows host Christopher Kimball how to make Ricotta-Semolina Cheesecake with a Blueberry-Lavender Compote. Milk Street Cook Rayna Jhaveri makes a Tuesday Night favorite: Gemelli Pasta with Chevre, Arugula and Walnuts. To end the show, Chris lets us in on a foolproof way to fry eggs.
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Z Cooks - Alton Brown's Chicken Pot Pie
If Z can make a pie, so can you! In fact, make two. I think we all have this pie plate.. [
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Easy to make Chicken Pot Pie: Homemade Chicken Pot Pie Recipe
Homemade Chicken Pot Pie Recipe
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Instagram: cookingwitheleni
Ingredients:
White chicken breast. Use your own judgment on how much to use depending on your family size. I use about 3 to 4 skinless chicken breasts depending on the size of the breast.
2 Pilsbury pie crusts (or any brand). One for top and one for bottom if you are making a smaller one. I used a larger pan, so I used 2 on bottom and 2 on top.
Frozen vegetables - really your choice. I usually use mixed veggies: carrots, peas, corn, green beans. Choose the size of bag that fits your family size. I used 16 oz.
2 sliced canned potatoes (this also depends how big your pot pie is, if smaller use 1). I used two 14 oz cans.
1 to 2 large cans (22 oz) of Campbell’s Cream of Chicken Soup small pie 1 can, larger pie 2 cans.
Preparation:
I first cut the raw chicken in bite size pieces. Then I add a little butter and water or chicken broth in a pan, add the chicken pieces and cook on medium heat stirring frequently until completely cooked. Use whatever spices (seasoning) that you enjoy. I usually use salt, pepper, onion powder, and garlic powder.
Filling:
In a large bowl, put the chicken pieces, vegetables, potatoes and Campbell’s Cream of Chicken Soup(s) and mix well. Depending on the consistency you want, you may add a little milk or water, probably no more than a ½ cup, you don’t want it to be to runny (use your judgment, add it little by little). Now your filling is complete.
In an un-greased pan (size varies depending on how big you make the pot pie) put the pie crust(s) on the bottom of the pan stretching it if needed where it is slightly draped over the pan. Once this is done, put the chicken filling on top of the crust and lay the draped portion of the pie crust on top of the pie filling. Now you can put the other pie crust(s) on top of the pot pie covering it completing and tucking in the sides as best as possible so the filling does not drip out. Make a few slits or holes in the middle of the pie to allow the air to escape. Bake at 425-450 until golden brown middle rack. Mine took about 45 minutes. Let sit 20-30 minutes to cool before serving or it will fall apart when you cut it.
ENJOY!!!!