Chicken & Poultry

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• 4 cup cooked chicken, shredded (or rotisserie chicken)
• 6 tbsp unsalted butter
• 1 yellow onion, medium, chopped
• 2 carrots, medium, thinly sliced
• 8 oz (227g) mushrooms, sliced (or white mushrooms, brown mushrooms)
• 3 clove garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cup chicken stock
• 1/2 cup heavy cream, heavy whipping cream
• 2 tsp fine sea salt
• 1/4 tsp black pepper, freshly cracked
• 1 cup frozen peas
• 1/4 cup parsley, finely chopped
• Kosher salt, for garnish
• 1 recipe homemade biscuit dough (or store-bought frozen biscuit dough)

Biscuits

• All-purpose flour
• Baking powder
• Salt, to taste
• Cold butter, diced, cold
• Half and half

book_ribbon Instructions

1. Preheat the oven to 400 degrees Fahrenheit and butter a 9x12 casserole dish.
2. Peel and thinly slice two medium carrots (about 1 cup thinly sliced).
3. Chop one medium yellow onion (about 1 to 1 1/2 cups chopped).
4. Thinly slice 8 ounces of white or brown mushrooms (stems discarded).
5. Mince 3 garlic cloves (about 1 tablespoon minced).
6. Place a Dutch oven or heavy pot over medium heat and melt 6 tablespoons unsalted butter.
7. Add the chopped onion and sliced carrots and sautu00e9 for about 8 minutes, or until softened.
8. Add the sliced mushrooms and minced garlic and sautu00e9 another 5 minutes, or until the mushrooms are softened.
9. Add 1/3 cup all-purpose flour and stir constantly for 1 1/2 to 2 minutes.
10. Add 2 1/2 cups chicken stock and 1/2 cup heavy cream, bring to a simmer.
11. Once simmering continues, stir for another minute or until the mixture reaches a thick gravy consistency.
12. Stir in 2 teaspoons fine sea salt and 1/4 teaspoon freshly cracked black pepper.
13. Stir to combine, then add 4 cups shredded cooked chicken, 1 cup frozen peas (do not thaw), and 1/4 cup finely chopped parsley; stir to combine.
14. Cover the filling to keep it warm while you make the biscuits.
15. In a large mixing bowl, combine flour, baking powder, and salt and whisk together (amounts not specified).
16. Add diced cold butter and use a pastry blender to cut the butter into the flour until the largest butter pieces are pea-sized.
17. Add half and half all at once and mix just until the flour is moistened and the dough comes together; do not overmix.
18. Turn the dough onto a generously floured surface, pat into a rectangle, fold in half, pat again, fold in half again to create layers.
19. Pat the dough into a 5 by 10 inch rectangle and use a 2 1/2-inch round biscuit cutter (dip the cutter in flour) to cut out eight biscuits, pushing straight down without twisting; gather scraps and cut another two or three biscuits for a total of about 10 biscuits.
20. Transfer the prepared filling into the buttered casserole dish and spread it evenly.
21. Arrange the biscuits semi-evenly over the filling; it is okay if some touch.
22. Bake the casserole at 400 degrees Fahrenheit for 25 to 28 minutes, until the filling is hot and bubbly and the biscuits are tall and golden brown on top.
23. When done, brush the biscuits with melted butter for shine.
24. Let the casserole cool slightly, then serve with a large spoon to scoop filling and biscuit together.

crowdsource Community Insights

This recipe comes together quickly, but there are a few things people who actually made it learned the hard way. The big one: don't wash the chicken, people who did ran into trouble, so skip that step. If you like extra-crispy or more thoroughly cooked wings, lots of cooks either cook them longer or air-fry for about 3 extra minutes at the max setting. And if you prefer a fresher hit of sauce, some people dip the wings in the buffalo sauce after cooking rather than before.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken wings, washed and patted dry
• Seasoning salt, to taste
• Black pepper
• 1/2 cup Frank's RedHot sauce
• 1 tsp Cayenne pepper
• 1 tsp Red pepper flakes
• 1 tsp Garlic, minced
• Red chili peppers
• 1 stick Butter, salted

book_ribbon Instructions

1. Wash the chicken wings and pat them dry; place the wings in a bowl.
2. Do not coat the wings with flour.
3. Sprinkle seasoning salt over the wings, flip and rearrange, then add black pepper and continue to flip to coat.
4. In a saucepan over medium heat, melt the butter slowly (do not use high heat).
5. Add Frank's RedHot Extra Hot sauce to the melted butter.
6. Add red chili peppers, red pepper flakes, minced garlic, and cayenne pepper to the pan, then whisk until combined (use a rubber whisk if desired to avoid scratching the pan).
7. Place the wings in the air fryer basket and cook at 350 degrees for 20 minutes in the Philips Turbostar airfryer.
8. Remove the wings and transfer them to a plate lined with paper towel to drain residual grease.
9. Place the wings in a bowl (or work individually) and pour the prepared hot sauce over them; toss or flip to coat.
10. If desired, use two sticks of butter for a wetter, butterier coating or one stick for less butter; alternatively bake in an oven or deep-fry if making a large batch.

crowdsource Community Insights

This recipe benefits from a little planning: people who cut up their own chicken before cooking found the pieces cooked more evenly and liked the control it gives. Letting the chicken sit seasoned or marinate (some waited about eight hours) also made a noticeable difference in flavor and texture. One common trip-up was over-seasoning: people who piled on onion and garlic powders plus seasoning salt with extra salt and black pepper often ended up too salty, while those who kept the seasoning simpler had better results.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 whole chicken, cut into pieces and cleaned
• 2 tbsp salt
• Black pepper
• Onion powder
• Garlic powder
• Smoked paprika
• Cayenne pepper
• 1 Zatarain's sazu00f3n packet
• 2-3 cup flour
• 1 1/2 cup cornstarch
• 1 tbsp baking powder
• 1/4 cup water
• Cooking oil
• Crystal hot sauce
• Seasoned salt, to taste

book_ribbon Instructions

1. Season the cut-up, cleaned chicken with salt, black pepper, smoked paprika, onion powder, garlic powder, a hint of cayenne pepper, and one Zatarain's sazu00f3n packet; stir to coat.
2. Add a small amount of water to the seasoned chicken to re-moisten it (the video indicates about a 1/4 cup and also refers to 'a tap of water'); mix so the moisture will help bind the coating.
3. In a separate bowl, combine the flour (about 2 to 3 cups; the cook notes using about 3 cups), 1 1/2 cups cornstarch, 1 tablespoon baking powder, about 2 tablespoons salt, black pepper, onion powder, garlic powder, a little smoked paprika, and one sazu00f3n packet; stir and taste the flour mixture and add more salt if needed.
4. Press the dry flour mixture into the moistened chicken pieces so the flour adheres; do not create a wet batteru2014press the flour into the surface and let excess fall off.
5. Let the coated chicken rest for about 3 minutes before frying.
6. Heat oil in a deep pot or fryer to 350u2013365u00b0F (the video sets the temperature to 365u00b0F and notes you can set it 350u2013365u00b0F).
7. Fry the chicken in batches (the cook places about five pieces in the pot per batch) until golden brown and cooked through, about 10u201315 minutes per batch as noted in the video.
8. Remove fried pieces to a wire rack; if frying in batches, keep finished chicken warm in a 350u00b0F oven.
9. Serve the fried chicken with hot sauce (the video mentions Crystal) and desired sides.

crowdsource Community Insights

Most people who've made this ran into a couple of practical pitfalls. One common mistake was putting cooked chicken back on a tray that had held raw chicken, people who kept a separate clean tray or plate avoided cross-contamination. Another was deep-frying with extra virgin olive oil; those who fried in peanut oil instead had better frying results. That's the main thing people learned by actually making it: keep your cooked pieces off anything that touched raw chicken, and use peanut oil rather than extra virgin olive oil if you're deep-frying.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 tbsp fresh parsley, chopped
• 4 chicken breasts, butterflied and pounded (or 2 chicken breasts, 3 chicken breasts)
• 2 eggs, beaten
• Salt, to taste
• Black pepper
• 1/3 cup flour
• 1 cup panko breadcrumbs
• 1/2 cup Parmesan cheese, finely grated
• 1/2 cup seasoned Italian breadcrumbs
• 1 cup olive oil
• 1/3-1/2 cup marinara sauce (or homemade marinara sauce)
• Mozzarella cheese, shredded (or fresh mozzarella, sliced)

book_ribbon Instructions

1. Preheat the oven to 425 Fahrenheit.
2. Strip the parsley leaves from the stems and chop a few tablespoons; reserve about two tablespoons of the chopped parsley for the breadcrumb mixture.
3. Cut 4 chicken breasts down the middle (butterfly) and give them a quick pound using plastic as a splatter guard; set aside and wash hands.
4. Set up a three-bowl dredging station: bowl 1 for beaten eggs, bowl 2 for flour, bowl 3 for the breadcrumb mixture.
5. Crack 2 eggs into the small bowl, season with a pinch of salt and a little bit of pepper, and whisk.
6. Measure 1/3 cup flour into the second bowl and season it with a little bit of salt and a little bit of pepper.
7. In the third bowl combine 1 cup panko, 1/2 cup Parmesan cheese, 1/2 cup seasoned Italian breadcrumbs and 2 tablespoons chopped parsley; mix to combine.
8. Dredge each chicken breast in the flour, shaking off excess, then dip into the beaten eggs and let excess drip off.
9. Press each egg-coated breast into the breadcrumb mixture, sprinkling more on top and pressing so the crumbs adhere; place coated breasts on a baking sheet.
10. Pour about 1 cup olive oil into a large skillet and heat over medium-high until the oil is shimmering.
11. Fry the coated chicken in batches until golden, about 3 to 4 minutes per side, watching carefully because the oil temperature drops when chicken is added; the chicken need not be fully cooked through.
12. Return the fried chicken to the baking sheet.
13. Top each fillet with 1/3 to 1/2 cup marinara sauce, then a generous sprinkle of shredded mozzarella (optionally use sliced fresh mozzarella), and finish with 1 tablespoon freshly grated Parmesan on each fillet.
14. Bake at 425 Fahrenheit for 15 to 20 minutes, until the cheese is golden and bubbly but not burnt.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken breast, sliced into scallopini (or eggplant)
• All-purpose flour, seasoned with salt and pepper
• Egg, beaten
• Panko breadcrumbs, panko, seasoned
• Herbes de Provence
• Parmigiano-Reggiano, grated (or mozzarella, brie)
• Salt, to taste
• Black pepper
• Basil olive oil (or basil olive oil, Tuscan olive oil)
• Marinara sauce
• Prosciutto di Parma, sliced
• Mozzarella
• Brie, sliced
• Fresh basil, chiffonade
• Fresh parsley, chiffonade
• Egg noodles
• Roasted potatoes

book_ribbon Instructions

Prep

1. Trim any excess fat or gristle from the chicken breasts and cut each breast in half lengthwise to make scallopini.
2. Sanitize the work surface, cutting board, knife, and your hands before you begin.
3. Set up a three-bowl dredging station: one bowl with the seasoned flour (salt and pepper already added), one bowl with beaten egg (break and beat the egg with a fork; add salt and pepper), and one bowl with the breadcrumb mixture (panko mixed with herbes de Provence and grated Parmigiano-Reggiano).
4. Arrange a tray for the cooked cutlets and keep tongs handy so you can handle the cutlets with dry hands.

Cook and assemble

1. Dredge each scallopini in the flour, then the beaten egg, then the breadcrumb mixture, finishing in the breadcrumbs; use tongs to avoid getting your hands gunky.
2. Heat olive oil in a frying pan and bring the oil temperature to about 365u00b0F (watch for a shimmer but do not let it smoke).
3. Pan-fry the breaded cutlets in the hot oil without disturbing them until the first side is golden brown, then flip and fry the second side to match; remove and place on the tray.
4. Discard any excess dry breadcrumbs on top of the cutlets before assembling for the oven.
5. Spoon marinara sauce over each fried cutlet on the tray; optionally place a slice of prosciutto di Parma under the sauce on a cutlet.
6. Top each sauced cutlet with a mixture of Parmigiano-Reggiano and a little mozzarella (or, optionally, a slice of brie with prosciutto underneath).
7. Bake in an oven preheated to 375u00b0F just long enough for the cheese to melt, about 10u201315 minutes depending on your oven.
8. Remove from the oven and finish with a chiffonade of fresh basil or parsley.
9. Serve the chicken parmesan by itself or with egg noodles or roasted potatoes; the assembled dish can be refrigerated and reheated later if desired.

crowdsource Community Insights

This recipe comes together well, but watch the frying oil and how you pound the cut. People who used canola oil ran into trouble, and people who used olive oil found it lent an olive flavor, took longer to reach frying temperature, and isn't great for shallow or deep frying, so consider those tradeoffs when choosing oil. Also, people who slipped the cut into a gallon freezer bag instead of plastic wrap found it much easier to flatten the meat cleanly while protecting it.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

For the Chicken

• 6 thin-sliced chicken cutlets
• 2 cup Italian seasoned breadcrumbs
• 1 cup flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 eggs, beaten
• Olive oil (or canola oil)
• 1 1/2-2 cup mozzarella cheese, grated (or fresh mozzarella)
• 3 tbsp Parmigiano-Reggiano, grated (or pecorino romano)

For the Sauce

• 28 oz (794g) plum tomatoes, pulsed in blender
• 1/2 tsp dried oregano
• 4 clove garlic, minced
• 1/4 cup olive oil (or canola oil)
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes

book_ribbon Instructions

Sauce

1. Heat a saucepan over medium-low heat and add 1/4 cup olive oil.
2. Sautu00e9 4 cloves minced garlic in the olive oil for 2u20133 minutes, until lightly golden.
3. Add crushed red pepper flakes (if using) and cook 30 seconds more.
4. Add the 28 ounce canned plum tomatoes, stir, and bring the sauce to a simmer.
5. Season the sauce with 1/2 teaspoon kosher salt and 1/2 teaspoon dried oregano.
6. Taste and adjust salt and pepper as needed, then set the sauce aside.

Prep and Breading

1. If needed, put a chicken breast or cutlet between two layers of plastic wrap and pound to uniform thickness with a meat mallet or rolling pin.
2. Set up three dredging stations: seasoned flour, beaten eggs, and Italian seasoned breadcrumbs.
3. Season the flour with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Dredge each cutlet in flour and shake off excess, dip into beaten eggs and let excess drip off, then press into breadcrumbs until evenly coated.
5. Place breaded cutlets onto parchment paper and keep separate batches on sheet pans as needed.
6. Use separate forks for each station to avoid cross-contamination while breading.

Frying

1. Pour oil into a large frying pan to a depth of about 1/2 to 3/4 inch and heat over medium; it should take about 5u20137 minutes to reach 370u00b0F on the burner setting described.
2. Test the oil by observing moderate bubbles around a wooden utensil or by frying a small scrap of cutlet; adjust heat so bubbles are moderate, not aggressively boiling.
3. Carefully lower cutlets into the oil away from you and do not crowd the pan.
4. Fry the cutlets about 2u20133 minutes per side, longer for thicker cutlets; if unsure, cut one open to check doneness.
5. Transfer finished cutlets to a wire rack so they do not become soggy; continue frying remaining cutlets.

Assemble and Finish

1. Preheat oven to 450u00b0F.
2. Arrange the fried cutlets on a nonstick baking sheet.
3. Spoon a few tablespoons of sauce onto each cutlet, then top each with about 1/4 cup grated mozzarella and a couple tablespoons of grated Parmigiano-Reggiano.
4. Optionally drizzle a little olive oil on top of the cheese.
5. Bake at 450u00b0F for 2u20133 minutes, then broil for 30u201360 seconds to melt and lightly brown the cheese.
6. Grate additional Parmigiano-Reggiano over the hot chicken and serve with extra sauce on the side.

crowdsource Community Insights

People who made this learned that small technique choices make a big difference. Breaking each wing at the joint into two pieces not only makes them easier to eat but most cooks found the smaller pieces crisp up better. Put the pieces on racks set on top of baking trays while they cook, people who tried other setups usually didn’t get the same even crisp. And if you trim the tips, don’t toss them: several cooks saved wing tips to simmer into stock so nothing goes to waste.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 tsp garlic powder
• 2 tsp paprika (or smoked paprika)
• 2 tsp ground black pepper
• 1 tsp salt
• 1 tbsp baking powder
• 4 lb (1814g) chicken wings, patted dry (or pre-broken chicken winglets)
• 1/4 cup butter (or salted butter)
• Baking spray

book_ribbon Instructions

1. Preheat the oven to 425u00b0F and grease a rimmed baking sheet with baking spray.
2. In a large bowl whisk together 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons ground black pepper, 1 teaspoon salt, and 1 tablespoon baking powder to make the spice rub.
3. If using whole wings (about 4 pounds), break them down into flats and drums: snap the joint to pop it out, cut between the bones, remove the wing tip, and slice any tendons or connective tissue with a sharp knife. Discard or save the wing tips for stock.
4. Pat the wings dry with paper towels.
5. Reserve a spoonful of the spice rub and add the wings to the bowl with the remaining rub. Sprinkle the rub over the wings and toss to coat; if any rub remains in the bowl, sprinkle it over the wings.
6. Arrange the coated wings in a single layer on the prepared rimmed baking sheet, spacing them apart so air can circulate and they will crisp rather than steam.
7. Bake at 425u00b0F for about 20 to 25 minutes, adjusting time for wing size (larger wings take longer, smaller wings cook faster); cook until internal temperature reaches 165u00b0F if using a thermometer.
8. Optional: for extra crisp, set the oven to broil at the 20-minute mark and broil the wings for 2 to 3 minutes.
9. Just before the wings are done, melt 1/4 cup butter in a small bowl in the microwave at half power.
10. When the wings are done, transfer them to a large bowl and save any drippings in the baking sheet. Use a spatula to scrape the drippings into the melted butter, stir to combine, and season the butter mixture with a little additional salt if desired.
11. Drizzle the butter and drippings mixture over the wings and toss to coat. Serve warm.

crowdsource Community Insights

This version turns out great for most people, but a few things kept coming up. People who made it often found the sauce got too salty if they followed the butter-and-sauce amounts exactly, so start with less salt and taste before adding more. A common mistake was using too much butter, some cooks ended up with soggy, greasy wings, so add butter slowly and stop when the sauce tastes balanced. If your wings lose crispness once sauced, many people put them back in the oven for a few minutes to set the sauce and bring the skin back to crisp, and it helps a lot.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings

• 2 lb (907g) Chicken wings, trimmed and patted dry
• 1 1/2 tbsp Flour
• 2 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 1/2 cup Buffalo sauce

Buffalo sauce

• 2/3 cup Frank's RedHot sauce
• 1/2 cup Unsalted butter
• 2 tbsp White vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp Cayenne pepper
• 1/8 tsp Garlic powder
• Salt, to taste

book_ribbon Instructions

1. Trim chicken wings at the joints into three-part pieces; reserve the tips in a zip-top bag for later if desired.
2. Pat the wings dry and place them in a large bowl.
3. Whisk together the dry coating: flour, baking powder, salt, and black pepper (use the amounts listed in ingredients).
4. Toss the wings in the dry mixture until evenly coated.
5. Line a baking sheet with aluminum foil and lightly coat the foil or oven rack with nonstick spray.
6. Preheat the oven to 425 degrees Fahrenheit.
7. Arrange the coated wings on the prepared baking sheet in a single layer and bake at 425 degrees Fahrenheit for 20 minutes.
8. Remove the wings, flip each piece, then return to the oven and bake for an additional 15 minutes.
9. Meanwhile, make the buffalo sauce: melt the unsalted butter over medium heat, then stir in Frank's RedHot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt to taste; heat and stir until combined and taste to adjust seasoning.
10. When the wings are done (crispy and falling apart as described), toss them in the warmed buffalo sauce until evenly coated and serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• 1 rotisserie chicken (or leftover turkey)
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 cup carrots, peeled and diced
• 1 cup frozen peas
• 1 cup baby bella mushrooms, diced
• 6 tbsp butter
• 1/3 cup all-purpose flour
• 1 tbsp Italian herb paste (or Italian seasoning)
• 3 cup chicken broth, reduced sodium
• 1/2 cup heavy cream
• 2 tsp Better Than Bouillon chicken base, reduced sodium
• 1-2 tsp Worcestershire sauce
• 1 tbsp garlic paste
• All-purpose seasoning, to taste
• Lemon Bay seasoning, to taste
• Red pepper flakes
• Smoked paprika, a pinch
• Kosher salt, to taste
• Black pepper
• Cayenne pepper

Crust & finish

• 2 store-bought pie crust
• 1 egg (or 2 tablespoons melted butter)

book_ribbon Instructions

Prepare filling

1. Melt 6 tablespoons butter over medium heat.
2. Add the diced onion, diced celery, diced carrots, and diced baby bella mushrooms and sautu00e9 until the vegetables are tender.
3. Add 1 tablespoon garlic paste and give it a brief cook so it doesn't burn.
4. Stir in 1 tablespoon Italian herb paste (or Italian seasoning) and the Better Than Bouillon chicken base.
5. Season with all-purpose seasoning and Lemon Bay seasoning, add red pepper flakes if using, and a pinch of smoked paprika.
6. Add 1 to 2 teaspoons Worcestershire sauce.
7. Add the all-purpose flour to form a roux (the video refers to a few tablespoons and the recipe lists 1/3 cup); cook for about 1u20132 minutes until the raw flour taste is gone and it becomes a paste.
8. Gradually pour in 3 cups chicken broth while stirring and bring to a simmer so the mixture thickens.
9. Stir in 1/2 cup heavy cream and simmer for a few minutes, tasting and adjusting seasoning as desired.
10. Mix in the rotisserie chicken and 1 cup frozen peas, then remove from heat and allow the filling to cool to room temperature before assembling so it doesn't split the crust.

Assemble and bake

1. Flour your workstation and roll the store-bought pie crust until it fits your pie dish or cast iron skillet; fit one crust into the dish and trim excess with scissors.
2. Spoon the cooled filling into the prepared bottom crust, place the top crust over the filling, tuck and crimp the edges, and cut vents or decorate as desired.
3. Brush the top crust with 1 beaten egg or 2 tablespoons melted butter, then sprinkle with a little kosher salt if using unsalted butter.
4. Bake at 425 degrees Fahrenheit for about 35 minutes, until the crust is golden brown.
5. Let the pie rest for about 15 minutes before cutting and serving.

crowdsource Community Insights

This one turns out really well for most people, but there are a couple of practical things that kept tripping folks up. People who prebaked the bottom crust for 10–15 minutes before adding the filling avoided a soggy, undercooked bottom. Also, taking a minute to work on your edge crimp, people who did had neater, better-sealed pies, while those who skipped it often ended up with sloppy edges. If you want a heartier filling, some people added potatoes and liked the extra heft.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 recipe homemade pie crust (or store-bought pie crust)
• 4 cup cooked shredded chicken (or rotisserie chicken, leftover chicken, leftover turkey, light meat, dark meat)
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 yellow onion, diced
• 2 carrots, thinly sliced
• 8 oz (227g) mushrooms, thinly sliced; stems discarded (or cremini mushrooms, white button mushrooms)
• 3 clove garlic, finely minced
• 2 cup chicken stock
• 1/2 cup heavy cream
• 2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 1/4 cup fresh parsley, finely chopped
• 1 egg, beaten
• Coarse kosher salt, to taste

book_ribbon Instructions

1. Shred four cups of cooked chicken with two forks or your hands into bite-size pieces and set aside.
2. Thinly slice eight ounces (or one-half pound) of mushrooms: cut mushrooms in half first for a flat surface, then slice; set aside.
3. Chop one medium yellow onion into a dice.
4. Thinly slice two medium carrots (about one cup total).
5. Finely mince three garlic cloves.
6. Finely chop one-fourth cup fresh parsley.
7. Place a large pot or Dutch oven over medium-high heat and add six tablespoons unsalted butter. Melt the butter.
8. Add the diced onion and sliced carrots to the pot and sautu00e9 about eight minutes, stirring occasionally, until the vegetables are soft.
9. Stir in the sliced mushrooms, then add the minced garlic and continue sautu00e9ing for about five minutes, until the mushrooms are softened.
10. Sprinkle one-third cup all-purpose flour over the vegetables and stir constantly for about two minutes, until the flour is golden and a roux forms.
11. Add two cups chicken stock and one-half cup heavy cream, bring to a simmer, then continue cooking for another minute or until the mixture reaches a thick gravy consistency.
12. Just before turning off the heat, add two teaspoons salt and one-fourth teaspoon black pepper (or season to taste).
13. Add four cups shredded chicken, one cup frozen peas, and one-fourth cup finely chopped parsley; stir until well combined.
14. Remove the pot from the heat and let the filling cool slightly while you roll out the pie crusts.
15. Lightly flour your work surface. Roll one chilled pie crust disk into a 12-inch-diameter circle.
16. Lightly dust the rolling pin with flour, loosely wrap the dough around the rolling pin, and unroll the crust over a nine-inch pie pan. Arrange the dough evenly with a little overhang.
17. Pour the slightly cooled chicken filling into the prepared bottom crust and spread it evenly.
18. Lightly flour the work surface again and roll the second chilled pie crust disk into a 10-inch-diameter circle.
19. Transfer the top crust the same way and unroll it directly over the filling. Tuck the top crust under the bottom crust overhang and pinch to seal.
20. Crimp the edges by pressing the dough with one finger and pinching around it with two fingers to create a fluted edge. If the crimped edge is sticking up above the center, pat it down to reduce browning.
21. Cut five to six slits about two inches long in the center of the top crust to create steam vents.
22. Beat one large egg and use a pastry brush to generously brush the egg wash all over the top crust, including the crevices of the fluted edge.
23. Sprinkle a little coarse kosher salt and black pepper over the top to garnish.
24. Preheat the oven to 425 degrees Fahrenheit. Bake the pie in the center of the preheated oven for about 30 to 35 minutes, or until the top crust is golden brown.
25. If the crust browns too quickly, make a pie shield by cutting a four-inch-diameter circle out of the center of a square sheet of foil and placing it over the pie.
26. Remove the pie from the oven and let it rest for about 15 minutes to cool slightly before slicing. Garnish with additional parsley if desired.