Gourmet Chicken Pie
By: Cresent
Published: Thursday, December 3, 2009 - 12:14am

Ingredients




6 boneless chicken breast halves, skinned and cut into 1 inch pieces
1 med. onion
2 tablespoons butter, melted
1 (3 oz.) jar sliced mushrooms, drained
2 lg. carrots, cut into 1 inch strips
1 stalk celery, chopped
1 cup chicken broth
 cup dry white wine
1/4 teaspoon parsley flakes
1/4 teaspoon chopped chives
1/4 teaspoon dry mustard
1/8 teaspoon chervil leaves
1/8 teaspoon white or black pepper
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoon plus 1 tsp. cornstarch
2 tablespoons water
1 (10 ¾ oz.) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 cup (2 oz.) shredded Swiss cheese
1/2 cup (2 oz.) shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Pastry for double crust pie

Preparation

1 Saute chicken and onion in butter in large skillet 5 minutes. Add the next 13 ingredients. Cover and simmer 10 minutes; then remove bay leaf. Combine cornstarch and water, blending well; stir into chicken mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in soup, sour cream, and 3 cheeses. Roll half of pastry to 1/8 inch thickness and fit into a 2 1/2 quart shallow casserole dish. 
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Yield:




30.0 servings





Added:

    Thursday, December 3, 2009 - 12:14am  


Creator: 

Cresent 










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