beyond a reasonable doubt

Posts tagged ‘Yellow onion’

Rich’s Chicken Pot Pie

Start with a full Organic Chicken Breast. Poach in 1 inch of water (covered) for approximately 15 minutes until cooked and tender. Set aside to slice, pull apart into bite-sized pieces.

Pillsbury pie crust (2) or equivalent. Roll out one pie crust so that it will fill and will overlap the sides of a 9-10” deep dish pie pan. Poke fork holes in the crust and bake at 400 degrees for 5 – 10 minutes. (Leave excess overlapping the sides a little, since the crust will shrink a little, baking it this way.

Other than the Chicken, use any/all of the following ingredients:

6 organic carrots, sliced to 1/8 inch; ½ large yellow onion, sliced and diced.  In large fry pan, sautee in tablespoons of butter for 10 minutes.

2 cloves organic garlic, thin sliced. Add to fry pan for 5 minutes.

4 stalks organic celery, cut to 1” bits; 3 small organic zucchinis, thin sliced. Add to fry pan for 5 minutes.

1 dozen mushrooms, sliced.  Add to fry pan until mushrooms are done.

Salt and pepper lightly, to taste. (Remember, mushroom soup gets added that is already salted; see below.)

Heat approximately 1 ½ cups of mushroom soup in a saucepan on the stove. (I recommend a mild organic carton of natural creamy portabella mushroom soup, like “Imagine Natural Creations” available at City Market/ Kroger.)

Pull the cooked bottom pie crust from the oven. Spread the chicken on the bottom of the pie pan; add the vegetables to the top. Pour the mushroom soup over the top of the vegetables.

Add 1 – 2 tablespoons of shredded Parmesan cheese, sprinkled on top.

Put crust onto top, poke vent holes with fork; trim edges. Return to 400 degree oven; set temperature down to 375 for 40 minutes. Enjoy!

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Tag Cloud