Indulge in a culinary delight with our savory Chicken and Kale Hand Pies with Cheddar Crust. These handheld pastries are a perfect blend of flavors and textures. The flaky cheddar crust encases a hearty filling of tender chicken, earthy kale, and aromatic herbs. Savor the symphony of flavors in every bite.
In addition to the main recipe, we've included variations to cater to different dietary preferences. For a vegetarian option, try our Meatless Hand Pies with Spinach and Feta. These pies are packed with spinach, feta cheese, and a medley of Mediterranean spices. If you're craving a spicy kick, our Spicy Chicken and Black Bean Hand Pies with Cornmeal Crust are sure to satisfy. The combination of chicken, black beans, and a zesty blend of spices will tantalize your taste buds.
For those who love all things cheesy, our Cheesy Chicken and Broccoli Hand Pies with Puff Pastry Crust are a must-try. The creamy filling of chicken, broccoli, and three kinds of cheese will leave you craving more. And if you're looking for a unique and flavorful twist, our Thai Chicken and Sweet Potato Hand Pies with Coconut Crust will transport you to Southeast Asia. The harmonious blend of chicken, sweet potato, and Thai spices wrapped in a coconut-infused crust is an explosion of flavors.
With so many delicious options to choose from, you'll have a hard time deciding which recipe to try first. So gather your ingredients, preheat your oven, and embark on a culinary journey with our Chicken and Kale Hand Pies and its accompanying variations.
FLAKY PIE DOUGH
Use this pie dough recipe to make our Butternut Squash and Bacon Quiche or Chicken and Kale Hand Pies with Cheddar Crust.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).
SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 23
Steps:
- For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
- Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
- Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST
We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.
Provided by By Arlene Cummings
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
- Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
- In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
- Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g
Tips:
- Use a sharp knife to cut the chicken into small pieces. This will help it cook evenly.
- Don't overcook the chicken. It should be cooked through but still moist.
- Use a variety of vegetables in your hand pies. This will add flavor and texture.
- Be sure to season the filling well. This will help it taste its best.
- Use a good quality cheddar cheese for the crust. This will give it a rich, cheesy flavor.
- Chill the dough before baking. This will help it hold its shape.
- Bake the hand pies until the crust is golden brown and the filling is bubbly.
Conclusion:
Chicken and kale hand pies with cheddar crust are a delicious and easy-to-make meal. They're perfect for a quick lunch or dinner, or even as a party appetizer. With a few simple tips, you can make sure your hand pies turn out perfect every time. So next time you're looking for a new recipe to try, give these chicken and kale hand pies a try. You won't be disappointed!
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