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RECIPE OF THE MONTH OF NOVEMBER

CHICKEN PIE - PREMIUM COOKED DICED CHICKEN

INGREDIENTS:

2 cups

Reuven Cooked Diced Chicken

1 cup

Chopped onions

1

Clove garlic, minced

1 cup

Chicken broth

1 ½ cups each

Peeled cubed potatoes, carrots

1 cup

Sliced green beans (1”)

10 oz

Cream of mushroom soup

1 ½ tbsp

All purpose flour

2 tbsp

Chopped fresh parsley

½ tsp each

Dried basil, ground thyme

¼ tsp

Black pepper

BISCUIT CRUST:

1 cup

All purpose flour

2 tsp

Baking powder

½ tsp

Ground sage

¼ tsp

Salt

2 tbsp

Margarine or butter

1/3 cup

Milk



1



PREPARATION:

  • Spray a large saucepan with non-stick spray. Add onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat.
  • In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken, parsley, thyme, and pepper. Stir well. Pour into a medium casserole dish.
  • To prepare crust, combine flour, baking powder, sage and salt in a large bowl. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough, roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with fork. Bake at 400°F for 25 minutes, or until crust is golden brown. Let cool 5 min. before serving. 

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