|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 34 for chicken pie buttermilk crust
Result Page: 1
In saucepan melt ... mushy. For the crust, stir baking ... egg with the buttermilk and stir into ... cutter. Put cooled chicken mixture in deep ... Great for Thanksgiving leftovers!
In a saucepan ... tender. For the crust, stir baking ... egg with the buttermilk and stir into ... biscuit dough until chicken mixture is covered. ... when in a hurry.
To cook chicken: cover chicken ... Mix flour, pepper, buttermilk and melted butter. ... Bake at 425 degrees for 30 minutes or until crust is brown and done.
Put chicken in 9x13 inch dish. Top with Veg-All. Bring to boil the broth and soup. Pour over chicken and vegetables.
Cook above ingredients ... and bones, cut chicken into bite size ... casserole dish. Mix crust, spoon onto hot chicken mixture. Bake 20 minutes at 425 degrees.
Boil and debone chicken. Place in ... chicken and vegetables. Crust: Stir together all ingredients and pour over chicken mixture. Bake 1 hour at 350 degrees.
Cook chicken breasts in 2 ... well. Mix all crust ingredients just until ... and use a little less buttermilk. Mixture will be thinner than original recipe
Sauté ham in ... constantly. Gradually add chicken broth and cook ... three ingredients for crust and make a ... Add eggs and buttermilk and stir just ... cornbread is golden brown.
Filling: Stir together crust ingredients. Line bottom and sides of pie pan. Combine remaining ... pour into crust. Bake at 375 degrees for 40-45 minutes.
Boil chicken until tender; cool, ... crumbly. Stir in buttermilk. Pour soup ... over top and bake at 400°F for 30 to 35 minutes or until golden brown.
Result Page: 1
top of page