Country Chicken and Mushroom Pie
It doesn’t matter what the season – pie is always a good idea!
This creamy chicken and mushroom pie is absolutely delicious and spot on with the flavour.
The recipe itself is quite basic yet very delicious, and today, I’m going to do something a little different, I’m adding bacon and a few herbs to enhance the flavour.
Jelo nasih baka - Kvrgusa - Batakusa - Country Chicken Pie - CooKing Recepti
Bez obzira koliko smo vrhunskih specijaliteta isprobali, jela naših baka???????? su nam uvek omiljena????
Podeliću sa Vama recept za skoro zaboravljenu, izlivenu pitu sa batacima - Kvrgušu ili Batakušu. ????
Priprema se veoma brzo i jednostavano, a i veoma je jeftin obrok (umesto kajmaka možete da koristite mileram ili pavlaku, krem sir, mada je sa kajmakom mmmm).
Ukoliko niste imali priliku da probate ovo jelo, siguna sam da ćete se iznenaditi koliko je ukusno. ????
Moram priznati da sam zaista oduševljena koliko se jednostavno i brzo priprema, a ukus je fenomeanlan????????♀️
Ukoliko budete pripremali Kvrgušu, napišite u komentarima Vaše utiske????
Dole u opisu imate spisaka sastojaka, kao i link za ✍????pisani recept za Bonus video.????????
_________________________
SASTOJCI????
Za testo:
* 2 jajeta
* So
* 250 g Mekog Brašna
* 1 kasika Praska za pecivo
* 150 ml Mleka
* 150 ml Vode
Za preliv:
* 2 kasike Kajmaka
* Po želji dodajte 1 čen belog luka (** u originalnom recpetu je bez belog luka )
I još:
* 3 Bataka sa karabatakom
* mast/ulja za podmazivanje tepsije
* Biber
★ Pisani recept pogledajte klikom na ➜
__________________________
★Bonus recept - ★ Mlečne Lepinje★
★★SASTOJCI:★★
* 500-550 g Brašna
* 300 ml Mleka
* 50 ml Ulja
* 1 kašičica Šećera
* 1-2 kašičica Soli
* 20 g Kvasca
* 1 Jaje
* Susam
★ Pisani recept pogledajte klikom na ➜
★ Sajt➜:
★ Instagram➜ :
__________________________
#tradicionalnirecepti #kvrgusa #batakusa #receptinasihbaka #starirecepti #receptzakvrgusu #cooking #cookingrecepti
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All rights reserved by CooKing (c) 2021
ALL ABOUT THAT FILLING! | Chicken Pot Pie Recipe
Looking for a dish that LOOKS like you spent all day in the kitchen but actually took no time at all? Look no further than my fool-proof chicken pot pie!
RECIPE:
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Welcome to Tia Mowry’s Quick Fix! Bi-weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE so you don't miss an episode. #TiaMowrysQuickFix
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How to Make Classic Chicken Pot Pie | Pillsbury Basics
This classic chicken pot pie has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great dinner option for novice cooks and busy families alike.
This recipe calls for two cups of frozen mixed vegetables, which is the easiest way to prepare it, but don’t let that limit you. Whether it’s summertime and you want to use up some fresh veggies from your garden, or you just want to clean out your freezer or refrigerator, this recipe is easily customizable.
Get the easy recipe:
Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Ree reveals her secrets to making the perfect chicken pot pie that can be made ahead of time!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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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!
Chicken Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 25 min
Active: 45 min
Yield: 6 servings
Ingredients
6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Shredded Boiled Chicken:
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs
Directions
For serving: a peppery green salad with arugula and baby spinach
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
Serve the chicken pie with a peppery salad of arugula and baby spinach.
Shredded Boiled Chicken:
Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.
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Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network
Double-Crust Chicken Pot Pie | Southern Living
Is there anything better than a rich, creamy chicken-and-veggie filling topped with a golden, flaky crust? This classic Southern recipe is made with an indulgent sauce, and we doubled the crust so that you get twice as much of what you love. Add in veggies like onions, carrots, mushrooms, potatoes, garlic, and fresh herbs for a flavorful, filling entree. Par-bake the bottom crust to avoid soggy pieces.
Get the recipe for Double-Crust Chicken Pot Pie here:
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