Veggie or Chicken Potpie
2 to 4 servings
Ingredients:
1 to 2 Chicken breast (raw or you can buy the already cooked full chicken from the store)
7 leaves of sage
2 garlic cloves
1 pack of mushrooms (750 g)
2 long carrots
1/2 shallot
1/2 onion
5 stems of celery
1 pack of Pillsbury pie crust
1 can of cream of mushroom soup (or making cream of mushroom soup from scratch; recipe below)
Preheat oven to 375 F
Chop carrots, sage, onion, shallots, mushrooms, celery and garlic and Sauté in a pan with 1 tablespoon of olive oil; Sauté until slightly golden brown
If using raw chicken breast; add olive oil and salt and pepper to taste on your chicken and bake for 20 to 25 minutes, makes sure the chicken is cooked throughly and there is no pink middle. After chicken is cooked all the way through and has cooled; shred the chicken with a fork
If using already store cooked chicken; shred the desired amount of chicken (if using a whole chicken, I would shred about 1/3 of the chicken to make enough for two people)
add one can of cream of mushroom soup to your carrots, sage, mushrooms, onions, shallots and garlic and stir throughly
Add shredded chicken to pan with vegetables and cream of mushroom soup
(For Vegetarian Potpie do not add chicken)
In a small castiron pan or baking dish of your choice; scoop the filling into the pan
Lay out the pie crust and fit over your baking dish and filling
Take a fork and press the crust with the fork along the rim of your baking dish
slightly butter the top and bake for 30 minutes
Let cook and enjoy 🙂
Cream of Mushroom Soup
Ingredients:
5 tablespoons butter
1 tablespoon oil
4 cloves garlic minced
2 onions diced
1 pack (750 g) fresh brown mushrooms sliced
4 teaspoons chopped thyme divided
1/2 cup wine (any dry red or white wine)
5 tablespoons all-purpose flour
4 cups low sodium chicken or veggie broth
1-2 teaspoons salt
1/2-1 teaspoons black cracked pepper
2 beef bouillon cubes or veggie bouillon, crumbled
1 cup heavy cream
Chopped fresh parsley and thyme to serve
