Is there anything more comforting than a good ol; Beef Pot Pie recipe? We don’t think so. Really great pot pies are a challenge to make but this foolproof recipe will yield great results every time. It will be the best beef pot pie you’ve made so far, I promise.

Can You Prepare The Filling for Beef Pot Pie In An Instant Pot Or A Slow Cooker?

1. Slow Cooker. You can make your own pie filling in a slow cooker set at high temp, for 6 hours or until the meat is nice and tender. The sauce may be too thin and liquidly
2. Instant Pot. Choose the meat cooking mode and cook the meat for 30-45 minutes for a natural release. Again, the sauce may not be thick enough so let it reduce and choose the saute mode then add a bit of flour mixed with a bit of water to thicken it.

Meal Preparation & Freezing

• Meal prep: You can make the pie filling 2 days in advance. The layered but unbaked pie could be made around a day before in the fridge until its baking time. You can keep the baked pie refrigerated for up to 3 days in a closed container you can leather reheat in the oven.
• Freezing instructions: you can keep the unbaked pie in a sealed container inside a freezer for up to 6 months. Then, take off the wrapping or sealing and bake from chilled until the pie gains a golden brown hue and the filling inside is boiling hot.

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Ingredients

• 5 kg/3lbs beef chuck steak, cut into 1” square chunks
• 4 celery sticks, finely chopped
• 2 white onions, finely chopped
• 2 carrots, peeled and finely chopped
• 14 oz./400g chopped tomatoes (fresh or canned)
• 2 tsp mustard
• 1 tsp sugar
• 4 cloves of garlic, minced
• 2 tbsp white flour
• 1 spring of fresh rosemary
• Salt-Pepper

PIE INGREDIENTS:

• 1 egg beaten
• 14 oz. frozen pie shell or puff pastry thawed

Instructions

• Put a big pot over high heat and pour a few tablespoons of olive oil.
• Use paper towels to remove any moisture from the meat and add it to the pot. Cook in multiple batches until all beef turns brown on all sides.
• Add the onions, celery, and carrots into the same pot and cook for another 6-7 minutes or until the veggies begin to tenderize and become golden brown. Add in the rosemary and garlic and saute until they release their aromas.
• Add the flour to the veggies and stir. Add the cooked meat back to the pot and mix well.
• Pour in the beef broth, tomatoes, sugar and mustard. Add salt and pepper to taste, mix and cover with a lid.
• Lower the heat and let everything simmer for 1 ½ hours or until the beef is tender. Take off the lid and let simmer for another half an hour until the beef has tenderized to the max and the sauce is nice and thick.
• Preheat your oven to 350F/180C.
• Transfer the beef filling to a deep casserole container. If you find the sauce too much, you can use half or a part of it.
• Close your pie with a single sheet of puff pastry. Crimp the edges and make a few incisions into the upper surface of the pastry to allow some air to enter. Brush with a beaten egg.
• Pop in the oven and cook for 20-25 minutes or until the pastry on top turns golden brown and has a puffy exterior.
• Take off the oven and let the pie rest and set for 10 minutes before serving.

Chicken Gizzards–in this Southern fried chicken gizzard recipe, the gizzards are tossed in a spicy batter with buttermilk and hot sauce and then coated in a spicy flour mix and finally deep-fried to golden brown sublimity.

These delicious fried chicken gizzards are a staple and favorite dish in Superbowl and festive parties. I’m not sure if anyone would drop by at my place if I hadn’t prepared these. The secret to making them nice and tender is to spare some extra time to pre-boil them. And if you have any leftover broth, you can use it in the freezer.

What is Chicken Gizzard?

If you ever watched chicken nibbling at the ground, they are actually eating small pieces of rock and gravel, which moves through the chicken’s digestive organs and binds to the gizzard.

When the chicken eats something, the gizzard shrinks (like a small hand squeezing), which is necessary to process its food and allow proper digestion.

Now, there is at least one fried gizzard lover for every ten fried chicken lovers. You can easily find these in eateries and so I decided I had to concoct a recipe to honor this special Southern favorite here on my blog.

Chicken gizzards are basically muscled tissue or organs. They are very small and they have a distinct chewy texture and taste. The taste can be described as something similar to dark meat parts e.g. chicken or bird thighs from a whole bird, but harder.

How to prepare Chicken Gizzard?

Due to their chewy texture, I begin this recipe with a buttermilk batter. The acids in it help bring some of the chewiness and hardness down without affecting much its natural taste. Thanks to the incorporation of salt and pepper, the flavor is slightly amplified (it’s best to let these soak in these for some time).

There are three steps involved in seasoning the chicken gizzards. The first stage is adding salt and pepper, then transferring these to the seasoned buttermilk and finally to the flour coating. There is spice and flavor in every single piece of the chicken this way. I also love to add a bit of garlic powder to this to add more flavor. You may also add a kick of heat with cayenne pepper and paprika powder.

The final stage involves frying these to a golden standard. It’s best to use a deep fryer (if you have) so you won’t need to flip them over or work with a spread-out amount of oil in a pan. This will also help them fry evenly from every side.

Fried Chicken Gizzard Recipe

Ingredients

• 1 lbs. chicken gizzards
• 1 ¼ cup self-raising flour
• 2 cups buttermilk
• 2 tsp hot sauce
• 1 tbsp+2 tsp seasoned salt
• 1 ½ tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp paprika
• Oil (for frying)

Instructions

• Begin by removing the excess fat and from the gizzards.
• Combine the hot sauce and buttermilk in a plastic storage bag and shake well to combine. Toss in the gizzards and allow to set for a couple of hours.
• Combine the flour, black pepper, garlic powder, paprika and cayenne in a large food-grade bag.
• Once the gizzards are soaked well, add them in a few batches to the flour mix bag and toss evenly to cover all sides then transfer to a baking sheet lined with parchment paper. Keep in the fridge for 20 minutes to let the flour set.
• Heat a pan with the oil over medium to high heat. Make sure that the oil is min. 2-3” tall.
• Fry until they turn golden brown and transfer to a serving dish lined with paper towels to drain.

“Carrabba’s Chicken Bryan” is one of my all-time favorite restaurant dishes. I simply enjoy the chicken bits smothered in a zesty lemony basil sauce with a bit of goat cheese added on top. I like having this with mashed potatoes on the side because I want to make the most of the delicious sauce. Who would miss that?

Carrabba’s-An Open Kitchen Host

There is nothing not to love about Carrabba’s Italian Grill restaurant. If you fancy an impressive open kitchen experience, this is one of the few eatery options that offer it.

You may order something from our menu and see how the food is prepared right in front of you, with all these cooking aromas tantalizing your senses to the max.

This is why I enjoy going and eating there so much. Also, Carrabbas is one of those “must-visit restaurants” if you’re in Huston, Texas. 

What Makes Chicken Bryan Dish So Tasty?

Many people are wondering what is the secret behind the famous “chicken Bryan” that makes it so delicious. It’s actually in the layering and blending of flavors. Goat cheese, which is a key ingredient, gives the dish another dimension. With the addition of basil and sun-dried tomato, the end result is totally tasty.

Slight variations–the same lemon-butter sauce will also complement a pasta dish nicely. The same recipe applies to making the Carrabba’s Filet Bryan (beef) if you also wish to try its beef counterpart.

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Homemade Carrabba’s Chicken Bryan Recipe

There is no need to dine out to enjoy something that tastes so good! You can make nearly the same chicken Bryan recipe at home, and the best part is that you can do so in about half an hour.

While it does involve a couple of extra steps, the end result will finally compensate you for your time and effort.

You can also bake some veggies in the oven or prepare some delicious mashed potatoes while your chicken is cooking. This is also the dish to go for if you want to prepare something special for your guests.

Ingredients

• 4-5 chicken breasts (skinless)
• ¼ cup onions, chopped
• 8 oz. goat cheese
• 8 tbsp butter
• 2 tsp garlic, chopped
• 2 tbsp sun-dried tomatoes
• 2 tbsp basil, cut thinly
• ¾ cup white wine
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Kosher salt-pepper

Instructions

For the Chicken

• Get your chicken breasts and wrap them in plastic film, pounding them out until evenly thin. Slide the plastic film off the chicken and pat it dry with kitchen paper. Season with salt and pepper and sprinkle or brush with olive oil.
• Grill the chicken until set, around 3-4 minutes on each side. Once cooked, transfer to a plate and cover carefully with cling film. Cut the goat cheese into 4 even slices and form into disk-like shapes, arranging one piece for each chicken breast.

For the Sauce

• Heat 2 tbsp of butter and saute the onions and garlic until fragrant, and the onions become translucent. Add the lemon juice and white wine to the pan and reduce the heat to low until the sauce has reduced by 50%. Once the liquids have evaporated by half, add 2 tbsp of butter and stir until the butter has totally melted.
• Turn the stove off and add the rest of the butter, whisking. The sauce should gradually become thicker at this point. Pass the sauce through a strainer to remove any garlic and onion bits. Return the sauce back to the warm pan and add half of the basil, stirring. Add the sun-dried tomato slices to the pan.

Finalizing & Serving The Dish

• Transfer one chicken breast onto a single plate. Arrange a slice of goat cheese over the chicken and pour the sauce over the chicken breast with a spoon. Finally, sprinkle the chicken with the rest of the basil.

If you’ve liked this recipe, I’m sure you’ll like these:

EL POLLO LOCO CHICKEN RECIPE (COPYCAT)

KFC CHICKEN LITTLES RECIPE (COPYCAT)

HOMEMADE MCDONALD’S CHICKEN MCGRIDDLES (COPYCAT)