BEEF BROCCOLI CRESCENT ROLL PIE
THIS PIE IS SO DARN GOOD....I MEAN YUMMY
Join Jim Mann bringing you both old and new Southern style recipes. Living in the Yucatan in Merida, but remembering my southern roots. So easy to make and oh so good. I love coming into your home and spending time with you. Trying to help you with all of our busy lifestyles. Thank you for your support
2 ROLLS OF CRESCENT ROLLS FOR THE CRUST
1 LB. LEAN GROUND BEEF
1/2 CUP CHOPPED ONION
1 TSP SALT
1/2 TSP GARLIC POWDER
2 TBS FLOUR
1 1/4 CUPS MILK
4 OZ SOFTENED CREAM CHEESE
1 MED. EGG
1 PKG FROZEN BROCCOLI, THAWED
1 CUP MOTZARELLA CHEESE
IF YOU MAKE IT ONE TIME...YOU MAKE IT AGAIN..
BAKE AT 350 FOR 35TO 40 MINUTES
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Chicken Pot Pie; JUST FOR YOU!
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EASY Chicken Pot Pie | Simply Mamá Cooks #subscribe
Today I am making an easy chicken biscuit bake dinner. I will be diving into my fridge, using what I have, and making an easy chicken bake. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ EASY Broccoli Cheese Rice Casserole
⭐️ Chicken And Biscuits From Scratch
INGREDIENTS
2 Tbsp unsalted butter
1 1/2 lbs cooked chicken
1/2 small onion diced
10.5 oz can cream of chicken condensed soup
8 oz sour cream
1 1/4 cup of water
2 ears of fresh corn
1 1/2 cup frozen peas and carrots
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
1 cup shredded cheese
can of 8 large biscuits
9x13 baking dish
MUSIC
Courtesy of
How To Make Chicken Pot Pie With Biscuits
Chicken Biscuits Bake EASY
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
Chicken Pot Pie Recipe | Chicken Pie Recipe
Chicken Pot Pie Recipe | Chicken Pie Recipe - If you're looking for a hearty comfort food video that is easy to make and inexpensive, then look no further! This easy to follow video recipe will give you ideas and show you just how easy it is to make a delicious Chicken Pot Pie. Enjoy!
Ingredients
2 boxes of any Ready made Pie Crust (2 in a box) you will need at least 2 boxes
3 - 4 cups Chicken or Turkey
2 sticks of Butter (16 tbsp)
Salt and Pepper to Taste
1 large Onion, diced
2 Celery Stalks, diced
4 - 5 cups Chicken Stock
3/4 cup All Purpose Flour
1/4 cup Heavy Cream (optional)
2 Chicken Bouillon Cubes
4 cups frozen Peas and Carrots mix or 1 1/2 of each
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