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

• 2 chicken breast, pounded thin and even
• 1 tbsp butter
• Olive oil
• Garlic and herb seasoning, to taste
• Paprika
• Salt, to taste
• Garlic, smashed and minced
• Heavy cream
• 1/2 lb (227g) fettuccine
• Cream cheese, room temperature, cubed
• Parmesan, freshly grated
• Parsley
• Red pepper flakes

book_ribbon Instructions

1. Pound the chicken breasts until thin and even.
2. Season both sides of the chicken with garlic and herb seasoning, paprika, and a touch of salt; press the seasoning into the meat.
3. Heat about a tablespoon of butter and a little drizzle of olive oil in a skillet.
4. Add the seasoned chicken breasts to the skillet and sautu00e9 until pretty much fully cooked through, about three minutes per side.
5. While the chicken cooks, smash and mince a few cloves of garlic; add the garlic to the skillet, cook until fragrant, then remove the garlic to a plate and set aside.
6. Add a smidgen more of butter to the skillet.
7. Pour heavy cream into the skillet and bring it to a boil, then reduce to a simmer and let it reduce while the pasta cooks.
8. Bring water to a boil and cook half a pound of fettuccine in the boiling water.
9. About four minutes after the cream has been simmering, add cream cheese (room temperature, cubed), a good pinch of salt, and freshly grated Parmesan to the cream; whisk until the cream cheese and cheese melt and the sauce thickens, keeping it on a gentle simmer until the pasta is ready.
10. Use tongs to transfer the cooked fettuccine directly into the sauce and toss to coat so the pasta absorbs the sauce.
11. Slice the rested chicken breasts and either toss the chicken into the pasta or fan the sliced chicken on top for presentation.
12. Finish with a little more seasoning if desired, a sprinkle of parsley, optional red pepper flakes for heat, and additional Parmesan before serving.

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

• Chicken
• Mushrooms
• Celery, finely chopped
• Bacon
• Chicken stock
• 6 oz (170g) butter
• Onion
• 3/4 cup all-purpose flour
• Cream
• Carrots, pre-cooked
• Peas
• Garlic
• Fresh thyme
• Fresh sage
• Parsley, chopped
• Cayenne pepper
• Coarse black pepper, coarsely ground
• Salt, to taste
• Nutmeg, fresh

Pastry and finishing

• Puff pastry, chilled (or any pie dough, store-bought pie dough)
• Egg yolks
• Bread flour, for dusting

book_ribbon Instructions

1. Pre-cook or pack-cook the carrots so they are already cooked before assembling the filling.
2. Cut the celery very small.
3. In one pan, heat butter (about 6 ounces) and, if using, some bacon; season chicken with salt and coarse black pepper and cook the chicken in the fat without browning it.
4. In the pan with butter, add onion and sweat (cook until softened but not caramelized).
5. Add flour (about 3/4 cup) to the butter and onion to make a roux and cook briefly.
6. Gradually add hot chicken stock while whisking to incorporate and thicken the sauce.
7. Sautu00e9 mushrooms separately to remove excess water, then add them to the sauce.
8. Continue cooking the sauce until it thickens to your liking; add a little cream if desired.
9. Add pre-cooked carrots and peas to the sauce and mix; taste and adjust salt and pepper.
10. Add fresh herbs (thyme, sage) and a little chopped parsley; add cayenne and a small amount of nutmeg to sit in the background, using sparingly.
11. Add garlic at the end of cooking (do not add garlic at the beginning to avoid burning it).
12. Mix the filling thoroughly and cook until ready; transfer filling out of the pan and cool until no steam is coming off (the video notes this took about 30u201345 minutes) so the pastry will not become soggy.
13. For individual or large pies: fill pie dishes or individual containers with the cooled filling but do not overfill (leave room for the pastry edge).
14. Roll or stretch chilled puff pastry slightly on a floured board so it is not too thick; cut rounds to fit the pie dishes or individual containers (a cookie cutter or similar can be used for individual tops).
15. Make an egg wash by mixing egg yolks with a little cream and brush the rim of the pie dish to help the pastry stick; place the puff pastry on top, seal the edges, and decorate as desired.
16. Brush the tops generously with the egg wash.
17. Bake at 400 degrees (Fahrenheit) for at least 30 minutes.
18. After baking, let the pies rest until they are not too hot to eat; the video recommends resting about 15 minutes before cutting into them.

crowdsource Community Insights

This one delivers a great crunchy finish, but people who made it ran into a couple of repeat issues to watch. People who used buttermilk found it burned the chicken, so be careful if you're following the version with a buttermilk soak. Some cooks removed the seeds from jalapeño peppers (if you want less heat). And some people pressure-cooked ham hocks for 60 minutes when they used them. Those are the main practical notes folks learned while actually making this, small tweaks, but they made the difference at the table.

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

Fried Chicken

• 2 spring chickens, cut into pieces
• Salt, to taste
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Mustard (or distilled vinegar)
• All-purpose flour, white/all-purpose
• Distilled vinegar
• Frying oil

Navy Beans with Neckbones

• Navy beans, picked through
• Yellow onion, roughly chopped
• 1/2 bell pepper, roughly chopped
• 1 jalapeno, sliced
• 3 bay leaves
• Pork neck bones, cured
• Water, added to cover beans
• Olive oil

Sweet Potatoes

• 3 sweet potatoes, peeled and thickly sliced
• Avocado oil, for drenching
• Salt, to taste
• Cinnamon
• Nutmeg
• Cloves
• Sugar (or brown sugar)
• Jalapeno, thinly sliced

Wild Rice with Mushrooms

• 2 cup wild rice blend
• Beef tallow
• Onion, chopped
• Garlic
• Sage
• Mushrooms, large pieces
• Water, added to cook rice
• Salt, a touch

book_ribbon Instructions

Fried Chicken

1. Remove any remaining feathers and trim visible fat from the chickens, and cut each chicken into pieces (leave backbone attached if preferred).
2. Salt and pepper one side of each chicken piece only; apply a generous amount of black pepper.
3. Mix garlic powder, onion powder, and paprika together and rub onto the chicken.
4. Coat the seasoned side of each piece with mustard as a binder (use French's mustard), rubbing it in; reserve a bit of mustard for the flour if desired.
5. Place coated chicken in the refrigerator to chill; you may marinate overnight. Optionally chill in the freezer for about 10 minutes before frying to get very cold.
6. Combine all-purpose flour and the reserved rub/seasonings in a lidded container, lock the lid, and shake to coat the flour evenly with the seasonings.
7. Just before frying, sprinkle a little distilled vinegar over the chicken (a touch) to help the flour stick and brighten flavor.
8. Heat frying oil to 375u00b0F.
9. Dredge chicken pieces in the seasoned flour, knock off excess flour, then carefully lower into the hot oil. Fry darker pieces (wings, thighs) first as they take longest.
10. Fry until golden brown and cooked through; remove and let drain before serving.

Navy Beans with Neckbones

1. Pick through the navy beans to remove any stones.
2. Roughly chop yellow onion and bell pepper.
3. Cut and slice jalapeno (include seeds for heat if desired).
4. In a pot, combine navy beans, chopped onion, bell pepper, jalapeno, three bay leaves, and pork neck bones.
5. Add water up to the level of the beans (just right up to the beans). Do not add salt because the cured neck bones provide salt.
6. Bring to a simmer and cook for about 3 hours, adding more liquid if needed; the neck bones will flavor the broth.
7. When beans are tender and cooked through, remove from heat and finish (optionally stir in a little olive oil).

Sweet Potatoes

1. Peel and cut sweet potatoes into thick slices suitable for layering in a baking dish.
2. Toss the sliced sweet potatoes with avocado oil to coat well.
3. Season with salt, cinnamon, nutmeg, cloves, and granulated sugar; toss to combine.
4. Thinly slice jalapenos and layer them among the sweet potato slices as you arrange them in the dish (use as much or as little jalapeno as you like).
5. Bake at 425u00b0F until golden brown and tender, about 1 hour or until done.

Wild Rice with Mushrooms

1. Heat beef tallow in a pan and add chopped onion, garlic, and sage; cook until onions are translucent and sage flavors the oil.
2. Add mushrooms and cook just until they release their liquid; do not evaporate that mushroom liquid completelyu2014allow it to contribute to the rice.
3. Add the wild rice blend (black, brown, red rice) to the pan and cover with plenty of water (this is a long-cooking wild rice).
4. Simmer and cook until rice is tender and liquid is absorbed, about 1 hour to 1 hour 10 minutes.
5. Adjust salt to taste and finish when rice and mushrooms are done.

Finish & Serve

1. Plate the fried chicken with a serving of navy beans (include a neck bone if desired), a portion of wild rice with mushrooms, and the baked sweet potatoes.
2. Serve warm.

crowdsource Community Insights

This sauce comes together fast, but most people who made it hit the same snags. First, turn the heat down before you add the Parmesan; people who didn't said the sauce curdled or broke as the cheese went in. Second, save a cup of the pasta water when you drain the noodles; people who tossed all the water missed having that cup when they needed it. Third, be cautious with salt: people often waited to salt until after stirring in the Parmesan so they didn't over-salt, since the salt mainly keeps the pasta from sticking rather than giving a big salty hit.

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

• 1 lb (454g) fettuccine, store-bought (or homemade fettuccine)
• 3 clove garlic, minced
• 1 lb (454g) chicken breast, sliced in half lengthwise
• 1 tbsp butter
• 2 tbsp olive oil
• 2 cup heavy cream
• 1 cup Parmesan cheese, finely grated
• 2 tsp salt
• 3/4 tsp black pepper, cracked
• Parsley
• 1 cup pasta cooking water

book_ribbon Instructions

Prep

1. Fill a big pot with water, set it over medium-high heat, and add at least a couple teaspoons of salt.
2. Smash, peel, and finely mince the garlic (the recipe calls for at least three cloves; this version uses nine cloves).
3. Slice the chicken breasts in half lengthwise so they pan-fry easily, and wash your hands.

Cook the chicken

1. Season the sliced chicken with 3/4 teaspoon salt and 3/4 teaspoon black pepper.
2. Heat 1 tablespoon butter and 2 tablespoons olive oil in a pan over medium-high heat until the butter melts and sizzles.
3. Cook the chicken in two batches so it doesn't crowd the pan, cooking until each piece is nice and golden and cooked through; depending on your cooktop, cook for around seven minutes (maybe a little less or more), flipping when golden and repeating for the other side.

Cook the pasta

1. When the water is boiling, add 1 pound fettuccine and give it a swirl so the strands don't stick together.
2. Cook the fettuccine until perfectly al dente and reserve 1 cup of the pasta cooking water before draining the pasta.
3. Drain the pasta and set aside.

Make the sauce

1. Drain the oil from the chicken pan and lightly wipe the pan, leaving some of the brown bits for flavor (wash out completely only if very blackened).
2. Add 1/2 cup (113 grams) butter, 2 cups (480 mL) heavy cream, and all the minced garlic to the pan and cook over medium heat, stirring frequently, until the butter melts.
3. Reduce the heat to very low (the lowest of lows) and simmer, stirring frequently, for about five minutes or until the sauce thickens and the garlic loses some bite.
4. Season the simmering sauce with 1/2 teaspoon salt and 1/2 teaspoon cracked black pepper, and continue to simmer until it thickens up.
5. Gradually whisk in 90 grams (or 1 cup) finely grated Parmesan over low heat until fully melted, then remove the pan from the heat.

Assemble and finish

1. Slice the cooked chicken breasts to your desired thickness.
2. Add the drained, cooked fettuccine directly into the sauce and toss to coat.
3. If the sauce becomes too thick or sets up, add some of the reserved pasta cooking water (warmed if desired) a little at a time to loosen and revive the sauce.
4. Finish with a sprinkle of parsley and serve.

crowdsource Community Insights

This version comes together quickly and tastes rich, and people who made it found two things mattered most. People who left out cream said the sauce tasted cleaner and more balanced (a few who wanted extra richness stirred in a little cream cheese or sour cream). Also, people who deglazed the pan and folded the chicken drippings into the sauce got the biggest flavor lift. If you want deeper, nuttier notes, some cooks made a roux before finishing the sauce, but it takes practice and can thicken the sauce quickly.

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

• 0.375 inch chicken breast, flattened to about 3/8 inch (or boneless skinless chicken thighs)
• Cajun seasoning, no salt (or store-bought Cajun seasoning (e.g., McCormick or other brand))
• 2 tbsp kosher salt
• Garlic
• 1 cup Parmigiano-Reggiano, grated
• 1 stick butter
• 1 cup heavy cream
• 1 tbsp olive oil
• Black pepper
• 1/2 lb (227g) egg pasta, nests

book_ribbon Instructions

1. Flatten the chicken breast to about 3/8 inch thickness and season both sides with Cajun seasoning (homemade, no salt) and extra salt.
2. Heat a large stainless-steel skillet over medium for about 3 minutes before adding fat.
3. Add about 1 tablespoon olive oil to the hot pan, add the chicken, and sear about 3 minutes per side; add about 1 tablespoon of butter while searing.
4. Cook until the chicken is firm to the touch or cooked through (about 6–7 minutes total as observed), then tent the chicken and set aside.
5. In a separate nonstick pan over medium-low, melt the remaining butter (about 7 tablespoons) and add the garlic; cook until the garlic turns lightly golden.
6. Add the Parmigiano-Reggiano (about 1 cup; reserve some for serving) and the heavy cream (1 cup) to the garlic-butter, bring to a gentle bubble, and let the sauce thicken.
7. Taste the sauce and season with about 3/4 teaspoon salt and black pepper to taste; lower or turn off the heat while you cook the pasta.
8. Bring a pot of water to a boil and salt it using 2 tablespoons kosher salt per gallon of water (or 1.5 tablespoons if using 3 quarts).
9. Gently drop the pasta nests into the boiling water and stir carefully; cook the pasta until about 2 minutes from done.
10. Turn the sauce heat back on to very low, pull the pasta from the pot directly into the sauce with tongs, and toss in the sauce for about 30 seconds to coat.
11. If the sauce is too loose, sprinkle in more Parmigiano-Reggiano; if too dry, add pasta water a tablespoon at a time until desired consistency is reached.
12. Slice the rested chicken, turn off the heat, serve the pasta with sliced chicken, and offer the reserved grated Parmigiano-Reggiano for serving.

crowdsource Community Insights

Most people who've made this loved the flavor, but two things commonly tripped folks up: overcooking the chicken, which left it dry and less pleasant, and the breading coming off in the pan, which is frustrating after the work of breading. People who watched doneness closely avoided the dryness by removing the chicken as soon as it was cooked through. Separately, some people ran into coating that separated during frying. If you want a more even cook, some people lightly pounded boneless skinless thighs so they were an even thickness before cooking.

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

Chicken Parmesan

• 2 chicken breasts, cut in half lengthwise
• 1/2 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 eggs, large
• 1/2 cup Italian breadcrumbs
• 1/2 cup Parmesan cheese, shredded
• 2 tbsp olive oil, extra light (or any high-heat cooking oil)
• 24 oz (680g) marinara sauce (or store-bought marinara sauce)
• 1 cup mozzarella cheese, shredded

Easy Homemade Marinara

• 2 tbsp olive oil (or any high-heat cooking oil)
• 1/2 yellow onion, chopped
• 3 clove garlic, large, minced
• 28 oz (794g) crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp basil, finely minced (or parsley)
• 1 tbsp parsley, finely minced

book_ribbon Instructions

Marinara Sauce

1. Chop half of a medium yellow onion (about 1/2 cup) and mince three large garlic cloves.
2. Place a saucepan over medium heat and add 2 tablespoons olive oil.
3. Add the chopped onion and stir for about 5 minutes, until softened and lightly golden.
4. Add the minced garlic and stir for about 1 minute, until fragrant.
5. Add a 28-ounce can of crushed tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper; bring to a light boil.
6. Reduce heat to a simmer, partially cover, and cook for 15 minutes.
7. Stir in 1 tablespoon fresh chopped basil, then turn off the heat.

Chicken and Assembly

1. Cut two large chicken breasts in half lengthwise to make four even cutlets; pound between two sheets of plastic wrap if necessary for even thickness.
2. Lightly season both sides of the cutlets with salt and pepper.
3. Set up a breading station in three shallow bowls: combine 1/2 cup all-purpose flour with 1 teaspoon sea salt and 1/2 teaspoon black pepper in the first bowl; beat 2 large eggs in the second bowl until frothy; combine 1/2 cup Italian breadcrumbs with 1/2 cup shredded Parmesan in the third bowl.
4. Dip a cutlet into the flour mixture and tap off excess, transfer to the beaten eggs and turn to coat, then press into the cheesy breadcrumb mixture to coat both sides; transfer to a platter and finish breading remaining cutlets.
5. If you haven't already, preheat the oven to 425 degrees Fahrenheit.
6. Place a large nonstick pan over medium heat and add enough oil to coat the bottom of the pan (about 2 tablespoons).
7. Once the oil is hot, add the breaded chicken and sautu00e9 3 to 4 minutes per side, depending on thickness, until golden-brown and the internal temperature reads 165 degrees Fahrenheit; remove from heat.
8. In a 9x13 casserole dish spread half of the marinara sauce over the bottom and place the sautu00e9ed chicken in a single layer over the sauce.
9. Spoon the remaining sauce generously over the center of each chicken cutlet.
10. Top the chicken with 1 cup shredded mozzarella cheese.
11. Bake uncovered on the center rack of the preheated oven at 425 degrees Fahrenheit for 15 minutes, or until the cheese is melted and the sauce is bubbling.
12. Garnish with fresh parsley and fresh basil and serve (optionally with pasta).

crowdsource Community Insights

This sauce easily goes dry if you’re not careful: most people who made this saved some starchy pasta water and stirred it with butter and lots of grated Parmesan (Parmesan or Parmigiano-Reggiano were both used) to keep the sauce silky instead of clumpy. If you want a clear garlic flavor, people usually minced three cloves, and some added roasted garlic for a deeper, mellow layer. A few cooks who wanted a creamier but not heavy result mixed heavy cream and milk to make a half-and-half substitute rather than using straight half-and-half, it’s an easy option.

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

• 12 oz (340g) fettuccine
• Water
• 1/2-1 tsp sea salt
• 1 lb (454g) white mushrooms, thickly sliced
• 1 onion, finely chopped, small
• 3 clove garlic, minced, large
• 2 lb (907g) chicken breasts, sliced into strips
• 1/4 tsp black pepper
• 2 tbsp oil
• 1 tbsp butter
• 3 1/2 cup half-and-half
• 1/4 cup parsley, freshly chopped

book_ribbon Instructions

1. Cook 12 ounces of fettuccine in a large pot of salted water according to the package instructions until the noodles are al dente or slightly firm to the bite; drain and set aside.
2. While the pasta cooks, prepare the rest of the ingredients: thickly slice 1 pound white mushrooms; finely chop 1 small onion; mince three large garlic cloves; slice two pounds of chicken breasts into strips (halve very large breasts horizontally first if desired).
3. Season the chicken all over with salt and pepper.
4. Place a large, very deep pan (or Dutch oven) over medium-high heat and add 2 tablespoons oil. Once the oil is hot, add the chicken and sauté, stirring occasionally, for about 5 minutes or just until cooked through. Remove the chicken from the pan and set aside.
5. In the same pan over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter, then sauté the onion for about 3 minutes or until soft.
6. Add the sliced mushrooms and sauté, stirring occasionally, for 5 to 7 minutes or until the liquid has evaporated and the mushrooms are lightly browned.
7. Add the minced garlic and stir for 30 seconds until fragrant.
8. Add 3 1/2 cups of half-and-half, bring to a light boil, and cook for about 6 to 10 minutes or until it is barely beginning to thicken.
9. Add the cooked chicken back to the pan along with 1/4 cup freshly chopped parsley; season to taste (the recipe typically uses between 1/2 and 1 teaspoon sea salt and 1/4 teaspoon black pepper).
10. Add the cooked and drained pasta back to the pan and stir everything together.
11. Cover with the lid and let rest for at least ten minutes or until the sauce coats the noodles.
12. Uncover, give the pasta a quick toss, garnish with additional parsley if desired, 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

Parmesan Chicken

• 4-6 boneless skinless chicken breasts, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 eggs, extra-large
• 1 tbsp water
• 1 1/4 cup seasoned dry bread crumbs
• 1/2 cup Parmesan, freshly grated, finely ground
• 1 tbsp unsalted butter
• 1 tbsp good olive oil
• Salad greens, washed and spun dry

Lemon Vinaigrette

• 1/4 cup fresh lemon juice, freshly squeezed
• 1/2 cup olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

book_ribbon Instructions

Parmesan Chicken

1. Pound the boneless skinless chicken breasts to 1/4-inch thickness.
2. Finely grind 1/2 cup freshly grated Parmesan in a food processor until very fine.
3. On a plate, combine 1 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
4. On a second plate, beat 2 extra-large eggs with 1 tablespoon water.
5. On a third plate, combine 1 1/4 cups seasoned dry bread crumbs and the 1/2 cup finely ground Parmesan.
6. Coat each chicken breast on both sides with the flour mixture, shake off excess, dip both sides into the egg mixture, then dredge both sides in the bread-crumb mixture, pressing lightly.
7. Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large sauté pan over medium-low heat.
8. Cook 2 or 3 chicken breasts at a time for 2 to 3 minutes on each side until nicely browned and cooked through; the cook indicates the chicken is done when it 'bounces back.'
9. Transfer cooked breasts to a sheet pan and keep warm in a very low oven at 200 degrees.
10. Add more butter and oil to the pan as needed and cook the remaining chicken.

Lemon Vinaigrette & Assembly

1. In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice, 1/2 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to make the Lemon Vinaigrette.
2. Toss the washed salad greens with the Lemon Vinaigrette.
3. Place a mound of dressed salad on each hot chicken breast and finish with extra grated Parmesan.

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 lb (907g) chicken wings, separated and patted dry
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp garlic powder (or onion powder, paprika, lemon pepper, Creole seasoning)
• 1/4 tsp black pepper, cracked
• 1/4 cup butter, melted
• 1/4 cup hot sauce (or Frank's RedHot, your favorite hot sauce)

book_ribbon Instructions

1. Preheat the air fryer to 400 degrees.
2. Separate 2 pounds of chicken wings into drums and flats by popping the joint and cutting between the bones; save the tips in a freezer bag for stock if desired.
3. Pat the wings completely dry with paper towels.
4. In a large bowl combine 1 tablespoon olive oil, 1/2 teaspoon salt, about 1/4 teaspoon garlic powder, and 1/4 teaspoon cracked black pepper.
5. Add the wings to the bowl and toss until everything is well coated.
6. Arrange wings in a single layer in the heated air fryer basket with space between each wing; do not crowd the basket.
7. Set the air fryer timer to 16 minutes and start.
8. After 8 minutes, shake the basket and turn each wing over (use a clean set of tongs or spatula to avoid cross-contamination).
9. After 16 minutes check the wings; add 2 more minutes if you want them crispier.
10. Transfer cooked wings to a baking sheet or bowl and repeat with remaining batches until all wings are cooked.
11. While wings are cooking, in a large bowl combine 1/4 cup melted butter and 1/4 cup hot sauce and mix with a whisk or spatula to make the sauce.
12. Toss the cooked wings in the butteru2013hot sauce mixture until well coated; spoon extra sauce over the wings if desired.
13. Serve immediately.

crowdsource Community Insights

People who made this kept the same basic approach but said a few practical tweaks matter most. If you're using a frozen crust, most people prebaked the bottom crust first. For the filling, cooks split two ways: some increased the liquid so the interior stayed saucier, while others drained off obvious excess liquid before assembling when it looked too wet. And if you want a heartier pie, a number of people added potatoes to the mix. Those three choices, prebake the bottom crust with frozen pastry, adjust the filling’s moisture, and consider potatoes, are the little decisions that changed outcomes.

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

• 6 tbsp butter
• Onion
• Carrot
• 1 1/2 tsp salt
• 1 tsp fresh rosemary (or leave out (do not substitute with dried rosemary))
• 1/3 cup all-purpose flour
• 1 1/2 cup chicken broth
• 1/2 cup heavy cream
• 4 cup cooked chicken, cooked, chopped
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped
• Black pepper

Crust and finishing

• Pre-made pie shell
• Egg wash

book_ribbon Instructions

Make the filling

1. Melt about six tablespoons of butter in one pan.
2. Cook the onions and carrots in the butter for about five minutes, until the onions are translucent and the carrots are beginning to soften.
3. Add about one and a half teaspoons of salt to the vegetables while they cook.
4. While the vegetables cook, chop the cooked chicken; the chicken was cooked in a foil packet with salt and pepper beforehand.
5. If using, stir in about a teaspoon of fresh rosemary; do not substitute dried rosemary (omit instead).
6. Stir in about one third cup of flour and cook for about a minute.
7. Stir in about one and a half cups of chicken broth and about half a cup of heavy cream, loosening any browned bits from the bottom of the pan.
8. Bring the mixture to a simmer and reduce to a low simmer; cook until the mixture is thick and the vegetables are tender, about five to eight minutes (adjust with more stock if the gravy is too thin).
9. Stir in about four cups of the chopped cooked chicken and about one cup of frozen peas.
10. If using, stir in a couple tablespoons of chopped fresh parsley.
11. Reduce heat to keep the filling at a low simmer so it is rich and creamy but not runny.

Assemble and bake

1. Place one pre-made pie shell in a pie plate and spoon the hot filling into the shell.
2. Unroll the other pre-made crust and unroll it on top of the filled pie, press the sides together and curl the edges under to seal and make a decorative edge.
3. Cut slits in the top crust to let steam escape.
4. If desired, brush the top crust with a little egg wash for shine.
5. Place the assembled pie on a pan in the oven to catch any overflow.
6. Bake at 425 degrees for about half an hour.
7. If the crust is getting too dark before the inside is done, lay a piece of foil with the center cut out lightly over the pie to shield the outside while the inside finishes browning.
8. Let the pie sit before cutting so it stays intact.