Chicken Pot Pie

October 20, 2010 § 2 Comments

Sometimes the best meals are the ones that are made up on the spot.  Like the Chicken Pot Pie I made for dinner last night…

In a large pot I put

2 tblsps of olive oil
3 cloves of finely chopped garlic
1 coarsely chopped sweet red onion

Heat over medium until the onion sweats and gets soft

2 tblsps of worchestershire sauce
1/3 cup of dry white wine
Salt and Pepper to taste

Turn to low and

2 chopped COOKED chicken breasts
1 – 2 cups of chopped steamed broccoli
1 can of condensed cream of celery soup
1/2 can of milk
1 tsp of ground cumin
1 1/2 tsp of dried basil
Salt and Pepper to taste

Cook over low heat for as long as necessary (at least 1 hour)
Add 1 1/2 cups of shredded cheese (I used Parmesan but cheddar would work great too) and stir well
Pour mixture into a casserole dish and allow to cool completely

Cover with a sheet of butter puff pastry (from the store – I don’t have the first clue how to make it)
Flute the edges, cut off any excess
Make a hole in the center of the pastry to allow steam to escape
Brush with melted butter

Bake at 350 F for about an hour or until pastry browns and is crispy



§ 2 Responses to Chicken Pot Pie

  • Cate says:

    Yum!! I do a similar one using a tin of cream of mushroom and/or cream of chicken soup. Haven’t done it for a while though – thanks for the reminder !

  • Sheri says:

    Sorry about the late reply to this one…just noticed it. 😀

    Yep, any cream soup will work.

    It’s especially nice on cooler days. 😀

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