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Preheat oven to 400 degrees. In a large pot, melt the butter over medium high heat. Add onion, carrot and sweet potato. Cook until soft, about 8 minutes.
Stir in carrots, peas and chicken and simmer for 2-3 minutes. Then, turn off heat. Line a baking dish with one pie crust and spoon chicken mixture evenly on top.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 ...
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. [ 1] Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when ...
Woolton pie. Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry, [1] Maître Chef des Cuisines at the Savoy Hotel in London, [2] [3] and appeared on the Savoy menu as "Le Lord Woolton Pie". [4]
Cut open an X in the center of each pot pie with a sharp knife, then brush with the beaten egg. Place the ramekins on a baking sheet and bake at 400F for 35-40 minutes until the crust is brown and ...
Stir in the chicken and peas and simmer for 3 minutes. Spoon the chicken mixture into the baking dish. On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle. Drape over ...