Does anyone have a GREAT tasting recipe for homemade chicken & dumpling and a homemade chicken pot pie????

please recipes only!


THANXDoes anyone have a GREAT tasting recipe for homemade chicken %26amp; dumpling and a homemade chicken pot pie????
Cornish Caudle Chicken Pie


The caudle in this rich and tasty pie is the mixture of egg and cream that is poured into the filling towards the end of the cooking time.


Ingredients


Serves: 4





15 Gram Butter (1/2 oz)


1 Teaspoon Vegetable oil


1 Medium Onion, finely chopped


4 Boneless chicken drumsticks or thighs


2 Tablespoon Fresh parsley, chopped


4 Spring onions, trimmed %26amp; chopped


150 ml Milk (1/4 pint)


225 Gram Puff pastry (8 oz)


150 ml Soured cream (1/4 pint)


2 Eggs, beaten


Method


Remove skin from chicken if present.





Pre-heat oven to 180 掳C / 350 掳F / Gas 4. Heat the butter and oil in a frying pan, add the onion, cover and cook over a low heat, until softened but not browned. Transfer to a 1.1 litre (2 pint) pie dish.





Add the chicken and cook until evenly browned. Arrange on top of the onion in a single layer. Stir the parsley, spring onions and milk into the pan and bring gently to the boil. Simmer for 2-3 minutes, then pour over the chicken. Cover with foil. Bake for 30 minutes, until the chicken is tender. Remove from the oven and leave to cool.





Meanwhile, roll out the pastry on a lightly floured surface until 2.5 cm (1 inch) larger all round than the pie dish. Leave the pastry to relax while filling is cooling. Cut off a strip from all round the edge of the pastry. Place the strip on the rim of the pie dish, moisten with a little water, then place the pastry lid on top. Crimp the edges, make a small hole in the top. Pre-heat oven to 220 掳C / 425 掳F / Gas 7.





Beat the soured cream and eggs together, then brush the top of the pie with a little of the mixture. Bake for 15-20 minutes, until a light golden brown. Reduce the temperature to 180 掳C / 350 F / Gas 4. Pour in the soured cream mixture into the pie through the hole. Shake the dish to distribute the cream mixture. return the pie to the oven for 15 minutes. Remove from the oven and allow to stand in a warm place for 5-10 minutes before serving or leave to cool completely and serve cold.


http://www.greatbritishkitchen.co.uk/rec鈥?/a>Does anyone have a GREAT tasting recipe for homemade chicken %26amp; dumpling and a homemade chicken pot pie????
paula deen has an excellent recipe on foodnetwork.com


happy eating!!!
Chicken and dumplings


1 2 1/2 - 3 lb. chicken, cut up (or 4-6 chicken breasts)


1 onion


3 celery ribs


2 T. butter


Thyme


Salt


Pepper





Boil about 4 qt. water in a large pot. Chop into large pieces the onion and celery, add to the pot. Cut up and add the chicken. It's fine to mostly skin the chicken, or to use skinless breasts. If you're using boneless, skinless breasts, add the butter. If you're using a whole chicken, it's unnecessary. Add thyme, salt and pepper to taste. I'd start with 1/2 t. of the first two and 1/4 t. of the last.











Cook the chicken until it's almost falling off the bone (or until very, very tender). Remove the chicken once it's done. Turn heat to low and cover the pot.





2 c. all-purpose flour


1/2 t. baking soda


1/2 t. salt


3 T. butter


3/4 c. buttermilk


Mix dry ingredients then cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add milk and mix til combined. Press out on a floured surface. Knead 10-12 times. Cut or pinch off into desired size and shape for your dumplings.





Meanwhile, back at the pot, either remove the onions and celery or strain the broth, reserving it and returning the liquid to the pot. Return the chicken broth to a rolling boil. Drop your dumplings in to cook. They cook rapidly; you can start checking after 3-4 minutes. This is largely a matter of preference -- some folks prefer them firmer than others. The longer they stay in the pot, the more the dumplings and the broth become one. There's a happy medium in there for me around 8-10 minutes. After that, you have goo soup.





Chop or tear chicken to serve together with dumplings and thickened broth.





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Chicken pot pie:





HOMEMADE CHICKEN POT PIE





2 chicken breast halves


1 can chicken broth


2 tbsp. butter


1/2 c. finely chopped carrots


1/4 c. finely chopped onion


1/4 c. finely chopped celery


2 tbsp. flour


Salt %26amp; pepper to taste


1/2 c. frozen or fresh peas


Drop biscuit crust (follows)





Place chicken breasts in saucepan with chicken broth. Cover and simmer 30 minutes. Cool. Remove chicken from bones. Strain off 1 cup chicken broth. Melt butter in saucepan, add carrots and saute over low heat 5 minutes. Add celery and onion, saute additional 5 minutes. Stir in flour and cook to form a paste.


Gradually stir in 1 cup of chicken broth, stir constantly. Stir in seasonings, peas and reserved chicken. Spoon mixture into 1 1/2 quart casserole, set aside. Prepare drop biscuits. Bake in preheated oven (350 degrees) for 30 minutes.








DROP BISCUIT CRUST:





1/2 c. flour


Dash each of salt/sugar


1 tbsp. baking powder


2 tbsp. unsalted butter


5 tbsp. milk





Place dry ingredients in mixing bowl and stir. Cut butter into thin slices, cut butter into dry ingredients using fork or pastry blender until mixture resembles small peas. Add milk and toss briefly, but well, until sticky dough is formed. Drop by heaping tablespoon onto chicken mixture, forming 5 or more biscuits. Serves 2.