Easy Chicken Pot Pie Casserole Recipe

Easy chicken pot pie casserole recipe. Diced chicken with vegetables cooked in the oven. Very easy and delicious. You may also like Chicken Breast en Crote

Oven-Baked Chicken Breast en Croute

” En croute” is the method of cooking food, particularly pate or meat, completely encased in pastry.

Makes 2 servings

Ingredients: For Pastry Dough: 1/3 cup all-purpose flour, 2 teaspoons margarine, 2 tablespoons unflavored yogurt, dash salt  For Chicken:

For Chicken: 3/4 pound (360 g) skinless and boneless chicken breasts, skin reserved, dash salt and freshly ground black pepper

For Filling: 1 teaspoon margarine, 3/4 cup finely chopped fresh mushrooms, 1 tablespoon finely chopped scallion, 1/4 teaspoon salt, 1/4 cup (60 ml) dry white wine, 1/4 teaspoon Dijon-style mustard

Instructions: to Prepare Pastry Dough: In a mixing bowl, combine all-purpose flour and salt. Using a pastry blender, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form yogurt mixture into a ball. Wrap with a plastic wrap and refrigerate for at least 1 hour.

To Prepare Chicken: Fold chicken breasts together, shaping them into one oblong; if necessary, tie with colorfast or undyed cotton string to hold shape. Season to taste with salt and black pepper. Cover with reserved skin and place in nonstick baking pan.

Preheat the oven to 350º F (175º C). Bake in the preheated oven for about 25 minutes. Remove baked chicken breasts from the oven and allow to cool slightly. Discard the skin, then cover chicken and chill.

To Prepare Filling: In a small nonstick skillet heat margarine over medium-high heat until bubbly. Stir in mushrooms, scallions, and salt. Saute, stirring occasionally, until all liquid is evaporated, for about 5 minutes. Pour in the wine and cook until vegetables resemble a smooth paste, for further 3 minutes. Stir in mustard. Remove mixture from the heat and allow to cool slightly, then cover and refrigerate.

To Prepare Chicken Breast en Croute: Roll pastry dough between 2 sheets of wax paper to about 1/8-inch thickness, forming a circle large enough to enclose chicken breast. Spread center of the pastry with the chilled mushroom mixture, then top with chilled chicken, flat side up. Fold pastry dough over chicken to enclose and pinch edges to seal well.

Turn stuffed pastry over and place in a nonstick baking pan that has been sprayed with nonstick cooking spray. Preheat the oven to 375º F (180º c). Bake in the preheated oven for 35-40 minutes or until golden.

Easy Chicken Pot Pie Casserole Recipe

Ingredients

• For Pastry Dough: please see recipe above
• For Pie Filling: 3/4 cup (180 ml) chicken broth
• 2 teaspoons all-purpose flour
• 1 cup carrots, cooked and sliced
• 1/2 cup frozen peas, thawed and drained
• 1 tablespoon chopped fresh scallion
• 1/2 pound (240 g) skinless and boneless cooked chicken, cubed
• dash salt, freshly ground black pepper, and fresh thyme

Method