It is no wonder that baked chicken recipes have become so popular. After all, it has a low fat content, is readily available and has a pleasant flavor and a nice mild texture when prepared properly.
Unfortunately, the very mild texture of most supermarket chicken will be too bland for most palates if the cook doesn't "jazz it up" a bit. Fortunately, even simple seasonings work wonders on chicken. Since the flavor options are limitless, chicken can be your "blank canvas" to create some culinary masterpieces with different flavors each time.
One of my very favorite baked chicken recipes is my Chicken Pie Recipe. I currently have a dear friend who is seriously ill. I love to see her face light up when I walk in with my Chicken Pot Pie! This is one of those wonderful "Comfort Foods" that just tend to make you feel that all is well while you are eating it. Fabulous on a chilly day, preferably next to the fireplace!
I don't like to use a bottom crust. I like to top is with a wonderful, easy puff pastry topping called Bladerdeeg - which originated in the Netherlands. This recipe makes enough for two pies, I usually freeze half. Be sure to cut attractive "vents" in the top. I always make a little heart out of some scraps of dough and put it in the middle before I bake it. My friend Susie loves that part! Enjoy!
Baked Chicken Recipes: Chicken Pie Recipe
* 1 cup potato, diced
* 1 cup onion, diced
* 1 cup celery, diced
* 1 cup carrot, diced
* 1/3 cup melted butter
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chicken, cooked and diced
* 1 cup green peas
1. Preheat your oven to 400 degrees F.
2. Making sure that you start with a rather large pan, saute all the veggies (except the peas) in the melted butter for about 10 minutes.
3. Add the flour and stir well. Keep stirring for one minute.
4. Combine the broth with the half and half and stir this gradually into your veggies.
5. Cook over medium heat - keep stirring - until thick and mixture is bubbling.
6. Now stir in salt, pepper, chicken and peas. Thoroughly combine.
7. Pour everything into a shallow 2 quart baking dish and top with rolled out puff pasty of your choice - or use the Bladerdeeg recipe below. I usually use the lid of my dish as a guide to cut out the perfect size topping of puff pastry.
8. Bake for about 45 minutes until top is nicely browned and the filling is bubbling.
Netherlands Puff Pastry (Bladerdeeg)
1 1/2 cups flour
1 cup butter
1/2 cup sour cream
I usually use the food processor for this. Simply cut the butter into the flour until the mixture looks like crumbs and stir in the sour cream. Turn this out onto a floured surface and knead until it holds together. Form into a disk and wrap with plastic wrap. Put it into the frig for at least two hours or make it the day before. Roll out half and freeze half for another pie!
I truly hope you will enjoy one of my favorite baked chicken recipes!
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