- 3 boneless, skinless chicken breast halves
- 1 (14.5 ounce) can of chicken broth
- 1 (10 3/4 ounce) can of cream of mushroom soup
- 3 small or 1 large potato (cut into 1 inch cubes)
- 1 yellow onion (diced)
- 3 branches of celery
- 2 tbl E.V.O.O.
- 2 tbl flour
- 2 cups of mixed vegetables
- Salt and pepper
- Seasoned salt
- 1/4 tsp garlic powder
- 1-2 (9 in) frozen prepared pie crust (thawed)
*Directions*
- Wash chicken in water, put it in a pot and cover it with water.
- Add salt, pepper and garlic powder, and bring to a boil.
- Once to a boil, turn off the heat and cover. Let the chicken cool in the pot.
(the chicken cuts better when cooled)
- Preheat the oven to 350 degrees
- Wash and cut the potatoes into bite size pieces and boil until almost tender. Drain and set aside.
- Wash and cut celery into bite size pieces.
- Dice onion.
- In a large skillet, over medium heat, saute the celery and onion in 2 tbl of EVOO for 5-8 minutes.
- Add frozen veggies and cook another 5 minutes.
- Add 2 tbl of flour, cook for 30 seconds.
- Add chicken broth and bring to a boil. After it has become thick, add the potatoes.
- Remove chicken from the pot, make sure it is cool, then cut into bite size pieces and add it to the vegetable mixture.
- Add salt, pepper, and seasoned salt to taste
- Pour mixture into a 9 inch deep dish pie plate (having a pie shell on bottom is optional.. more crust the better I think ;)) and cover with a pie shell. You will probably have a small amount that will not fit in.
- Make sure you crimp the edges of the shell to the pie plate or the bottom pie shell so no juices spill into the oven.
- Bake at 350 degrees for 45 minutes of until pie shell is cooked and golden brown.
This makes for a perfect dish for a cool Fall or Winter evening.
No comments:
Post a Comment