Best 10 Chicken Cider Pie Zwt Three Recipes

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Chicken Cider Pie ZWT Three is an exceptional dish that combines the hearty flavors of chicken, the sweetness of apple cider, and the golden crust of a classic pie. This dish has been a favorite among generations of families, and it continues to delight people with its comforting taste and inviting aroma. Whether you're looking for a warm and satisfying meal on a cold winter night or a special dish for a family gathering, Chicken Cider Pie ZWT Three is sure to impress.

Let's cook with our recipes!

APPLE CIDER CHICKEN



Apple Cider Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Steps:

  • Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

CHICKEN, LEEK & CIDER PIE



Chicken, leek & cider pie image

There's nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 13

60g unsalted butter
60g plain flour
250ml dry cider
250ml full-fat milk
1 tbsp Dijon mustard
juice 1/2 lemon
2 tbsp crème fraîche
3 medium leeks, sliced into rings
1 large apple, peeled, cored and sliced
500g cooked chicken, torn or cut into pieces
50g extra mature cheddar, grated
375g puff pastry
2 egg yolks, beaten with 2 tsp milk (to make an egg wash)

Steps:

  • Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.
  • Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
  • Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste - you may want to add more mustard or lemon juice. Cool and chill the sauce until you're ready to assemble the pie.
  • Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
  • Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

Nutrition Facts : Calories 1041 calories, Fat 65 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 51 grams protein, Sodium 1.8 milligram of sodium

CHICKEN POT PIE III



Chicken Pot Pie III image

A hot hearty chicken pot pie that is easy to fix.

Provided by Leslie Brown

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Yield 8

Number Of Ingredients 6

1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
½ (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
  • Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
  • Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
  • Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
  • Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 32 g, Cholesterol 24.2 mg, Fat 18.7 g, Fiber 4.1 g, Protein 12.5 g, SaturatedFat 4.9 g, Sodium 657.2 mg, Sugar 0.6 g

CHICKEN CIDER PIE (ZWT THREE)



Chicken Cider Pie (Zwt Three) image

This is a substantial dinner pie. Great homey food. This is being posted for the British/Irish section of the tour.

Provided by JanetB-KY

Categories     Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
2 medium onions (finely chopped)
2 lbs chicken breasts, cubed
3 large carrots, grated
2 teaspoons coriander, ground
1 teaspoon sage
2 1/2 tablespoons flour
2 cups cider
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt and pepper
16 ounces mushrooms, sliced
1/4 cup half-and-half
2 medium pie crusts
1 medium egg, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 300 degrees.
  • Heat oil in a large saucepan.
  • Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage.
  • Gradually stir in flour and cook for 1 minute.
  • Slowly add cider, stirring constantly with a whisk to help prevent lumping.
  • Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking.
  • Add mushrooms and half and half; cook for 10 minutes.
  • Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust.
  • Make holes in the crust to allow steam to escape.
  • Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.

SOUTHWEST CHICKEN PIE



Southwest Chicken Pie image

This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

Provided by Julie Norland

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 13

2 unbaked pie crusts
¼ (8 ounce) package shredded Cheddar cheese
½ pound cubed cooked chicken breast meat
½ cup uncooked instant rice
1 (15 ounce) can black beans, drained
1 cup cooked corn
1 (2.25 ounce) can sliced black olives, drained
1 cup sour cream
¾ cup prepared salsa
¾ (8 ounce) package shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
  • In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
  • Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
  • Allow the pie to sit for 10 minutes before serving.

Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g

BRETHREN'S CIDER PIE



Brethren's Cider Pie image

Make and share this Brethren's Cider Pie recipe from Food.com.

Provided by Suzie_Q

Categories     Pie

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup cold butter
1/4 cup ice water
2 1/2 cups apple cider
1 tablespoon butter
1 cup maple syrup
1/4 cup water
1/4 teaspoon salt
2 eggs, room temp, seperated
1 teaspoon ground nutmeg

Steps:

  • For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
  • Sprinkle ice water over mixture. Combine with a fork until dough holds together. If the mdough is too crumbly, add a little more water 1 tbsp at a time. Gather dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
  • Meanwhile, place cider in a medium heavy saucepan. Boil until only 3/4 cup remain. Let cool.
  • Roll out dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9 inch pie pan.
  • Trim all around, leaving 1.2 inch overhang. Refrigerate 20 minutes.
  • Preheat oven to 350 degrees.
  • For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes.
  • Remove the pan from the heat and let the mixture cool slightly then whisk in beaten egg yolks.
  • In a large bowl beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended.
  • Pour into the prepared pie shell. Dust with nutmeg.
  • Bake until pastry is golden brown and filling set, about 30-35 minutes.
  • Serve warm.

Nutrition Facts : Calories 438.3, Fat 19.5, SaturatedFat 11.6, Cholesterol 116.3, Sodium 345.6, Carbohydrate 61.6, Fiber 0.9, Sugar 33.7, Protein 5.5

ENGLISH APPLE CINNAMON COFFEE CAKE (ZWT THREE)



English Apple Cinnamon Coffee Cake (Zwt Three) image

A fairly simple coffee cake. A great treat for yourself and the family yet pretty enough for company. This is being posted for the British/Irish section of the tour.

Provided by JanetB-KY

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

3/4 cup butter, softened
1/2 cup brown sugar
1 tablespoon lemon juice
3 large eggs
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 cup milk
1/2 cup raisins
2 medium apples, peeled & sliced
2 tablespoons honey, warmed
3 tablespoons cinnamon sugar, for topping

Steps:

  • Preheat oven to 350*.
  • Beat butter and brown sugar in large bowl until fluffy, add lemon juice & eggs & beat well.
  • In another bowl, stir together the flours, baking powder, salt and spices.
  • Fold flour mixture into brown sugar mixture, add milk & raisins; don't overbeat.
  • Pour batter into a greased 9 x 13 springform pan & Arrange apples on top, pressing them down somewhat into the batter.
  • Bake 1 hour then drizzle with warm honey & sprinkle with cinnamon sugar.

Nutrition Facts : Calories 407, Fat 20.2, SaturatedFat 12, Cholesterol 127.2, Sodium 400.3, Carbohydrate 53.6, Fiber 2.8, Sugar 31.5, Protein 6.1

CHICKEN PAN PIE



Chicken Pan Pie image

I'm making chicken pot pie in a pan, which is usually still called chicken pot pie, but it shouldn't be since it really is a completely different, far superior, species with a much higher crust-to-filling ratio, making it even more savory and deeply delicious.

Provided by Chef John

Categories     Main Dishes     Savory Pie Recipes     Chicken Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 15

¼ cup unsalted butter
⅔ cup diced onion
½ teaspoon kosher salt, or to taste
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup all-purpose flour
2 ½ cups chicken broth
½ cup sliced carrots
½ cup sliced celery
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup frozen peas, thawed
1 teaspoon fresh thyme leaves
1 recipe pastry pie dough
1 large egg, beaten
2 teaspoons water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a 12-inch cast iron skillet over medium-high heat. Add diced onion and salt. Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes. Add chicken, and cook, stirring, until the chicken loses its pink color, and starts to brown in spots, 3 to 4 minutes.
  • Sprinkle flour over top, then cook and stir for about 2 minutes. Pour in the broth and bring to a simmer, scraping the bottom of the pan with a spatula. Stir in carrots, celery, black pepper, and cayenne.
  • Cook the mixture, stirring occasionally, until it's as thick as you want, 5 to 10 minutes. For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon. For a saucier filling, don't reduce the mixture at all.
  • Turn off the heat and stir in the peas and thyme. Taste for seasoning and reserve until needed.
  • Roll out pie or pastry dough to form a circle about 14 inches in diameter.
  • Fold over 1/2 inch of dough all the way around, and then crimp the edge to make a decorative scalloped design. Cut or punch out a 1-inch hole in the center of the dough.
  • Place the pan on top of a sheet pan in case filling bubbles over in the oven. Carefully place the dough over the filling, and adjust until it's centered. Press the crust lightly into the filling. Brush the top with an egg wash if desired.
  • Bake in the preheated oven until crust is browned and filling is bubbling, about 40 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 23.1 g, Cholesterol 123.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 9.9 g, Sodium 945 mg, Sugar 2.7 g

SKILLET APPLE CIDER CHICKEN



Skillet Apple Cider Chicken image

This skillet apple cider chicken is a great fall recipe. Serve with egg noodles.

Provided by Jeff

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken thighs
1 teaspoon salt
2 tablespoons olive oil
6 slices bacon
1 onion, sliced
2 cups chicken broth, divided
2 cups apple cider, divided
2 apples - peeled, cored, and sliced
4 sage leaves
2 sprigs fresh thyme
4 tablespoons butter

Steps:

  • Season chicken thighs with salt and set aside.
  • Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
  • Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
  • Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.
  • Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
  • Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 19.7 g, Cholesterol 103.4 mg, Fat 24.4 g, Fiber 1.4 g, Protein 23.6 g, SaturatedFat 9 g, Sodium 1117.9 mg, Sugar 15.5 g

HERITAGE CIDER PIE



Heritage Cider Pie image

In the old West, homemakers made Cider Pie by boiling apple cider down until it was very thick. Today frozen apple juice concentrate is convenient substitute for boiled cider.

Provided by Olha7397

Categories     Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 unbaked 9-inch pie shell
1 (12 ounce) can frozen apple juice concentrate, thawed
6 eggs
1 cup packed brown sugar
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 teaspoon salt
ground nutmeg

Steps:

  • Bake unpricked pastry shell at 450°F for 5 minutes. Remove from oven; reduce oven temperature to 350°F Meanwhile, beat together apple concentrate, eggs, sugar, butter, and salt. Pour into pastry shell. Sprinkle with nutmeg. Bake at 350°F till knife inserted just off center comes out clean, 35 to 40 minutes.
  • Heritage Cookbook BHG.

Nutrition Facts : Calories 498.6, Fat 19.4, SaturatedFat 6.6, Cholesterol 221.7, Sodium 482.2, Carbohydrate 73.8, Fiber 0.5, Sugar 57.9, Protein 8.5

Tips:

  • Use a high-quality apple cider for the best flavor. Look for one that is unfiltered and has no added sugar.
  • If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
  • Don't overfill the pie crust. The filling will expand as it bakes, so leave about 1 inch of space around the edges.
  • Bake the pie until the crust is golden brown and the filling is bubbling hot. This usually takes about 45 minutes.
  • Let the pie cool for at least 15 minutes before serving. This will give the filling time to set and the flavors to meld.

Conclusion:

Chicken cider pie is a delicious and comforting dish that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender chicken, tart apples, and rich cider gravy, this pie is sure to be a hit with your family and friends. So next time you are looking for a hearty and flavorful meal, give chicken cider pie a try!

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