Easy Chicken Pot Pie Casserole Recipe
- Yield : 1 serving platter
- Servings : 2
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
Average Member Rating
(5 / 5)
1people rated this recipe
This information is per serving.
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
- 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
To prepare Filling: In 1-quart (1 L) saucepan, combine chicken broth and flour. Stir well until flour is dissolved. Bring chicken broth mixture to boil over medium-high heat, then stir in carrots, peas, and chopped scallion. Cook, stirring occasionally, for 5 minutes. Add cubed chicken and seasoning. Cook for a further 5 minutes.
To Prepare Pot Pie: Divide chicken mixture into 2 shallow casseroles. Heat the oven to 400 F (200 C).
Cut chilled pastry dough in half. Roll each half between 2 sheets of wax paper into a piece large enough to cover 1 pot pie. Cover each pie with dough, pressing dough against inside edges of casserole. Pierce with a fork to let steam escape. Bake in preheated oven until lightly browned, for about 30 minutes.