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Deluxe chicken pot pie

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D, E, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 boneless chicken breast (1 inch pieces)

    2. 1 onion (chopped)

    3. 2 tbsp. butter (melted)

    4. 4 fresh mushrooms (sliced)

    5. 2 carrots (thin 1 inch strips)

    6. 1 stalk celery (chopped)

    7. 1 c. chicken broth

    8. 1/3 c. white wine

    9. 1/4 tsp. parsley

    10. 1/4 tsp. chives

    11. 1/4 tsp. dry mustard

    12. 1/8 tsp. chervil leaves

    13. 1/8 tsp. white pepper

    14. 1 tbsp. Worcestershire sauce

    15. 1 bay leaf

    16. 1 tbsp. plus 1 tsp. corn starch

    17. 2 tbsp. water

    18. 1 (10 3/4 oz.) can of mushroom soup (undiluted)

    19. 1/2 c. sour cream

    20. 1/2 c. shredded Swiss cheese

    21. 1/2 c. shredded Cheddar cheese

    22. 2 tbsp. Parmesan cheese

    23. Pastry for double crust

    Instructions Jump to Ingredients ↑

    1. Saute chicken and onion in butter in large skillet for 5 minutes. Add next 14 ingredients. Cover and simmer for 10 minutes. Remove the bay leaf. Combine corn starch and water, stirring until blended; stir into chicken mixture and cook over medium heat, stirring constantly, until mixture comes to a boil.

    2. Remove from heat and stir in soup, sour cream and cheeses.

    3. Roll half of pastry to 1/8 inch thick onto a floured surface. Fit into 2 1/2 quart shallow casserole dish. Spoon chicken mixture into the pastry.

    4. Roll remaining pastry to 1/8 inch thick and cut into 1/2 inch strips using a fluted pastry wheel. Arrange in a lattice design over the chicken filling. Bake for 30 to 40 minutes at 400 degrees.

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