October 16, 2009

Chicken Pie

I had opened a can of golden mushroom by accident thinking that it was something else. An idea came to mind and hence, this version of my chicken pie. It is simple to prepare and to save time, I used ready-made pie crust.
6 pieces skinless chicken thighs, cut into bite-sized.
2 cans Campbell's Golden Mushroom Condensed Soup
3 medium sized potatoes, cut into bite-sized
½ cup chopped carrots
½ cup peas
½ medium onion, minced
2 tsp. dried rosemary
1 tsp. dried thyme
1-2 Tbsps. flour
1 box frozen pie crust, thawed
A deep glass pie dish
salt and pepper to taste
1 Tbsp. butter
1 egg, beaten
1. Pre-heat oven to 400°F. Bring a pot of water to boil, pre-cooked potatoes and carrots. Drain and set aside.
2. Pat meat dry with paper towels, season with some pepper and salt.
3. Melt butter in medium heat, add onions and rosemary and cook unitl onions is soft and transparent. Add the meat, golden mushroom soup. Mix well and cook on medium heat until chicken is cooked through. Stir in the rest of the vegetables and mix well.
4. Season to taste with salt and pepper. Remove from heat and mix in the flour to thicken mixture. Set aside to cool.
5. Pour into prepared pie dish and brush egg wash on top of crust. Bake in oven for about an hour, or until crust is golden brown. Note: I would put a pan under the pie on the lower shelf to catch any drippings.
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