Post by Alyssa on Feb 22, 2012 19:02:50 GMT -5
Enchilada Pie
Ingredients:
• 1 can enchilada sauce
• 1 can cream of mushroom soup
• 1 1/2 cups chopped chicken
• 1/2 cup chopped onion
• 1 bunch chopped cilantro
• 1 cup white cheese
• 1 cup flour
• 4 tablespoons softened butter
• 1/4 teaspoon salt
• 2 scallions, sliced
Directions:
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 6-8 servings
1. Combine enchilada sauce and soup to make the sauce.
2. Combine chicken, onion, cilantro and cheese for filling.
3. Mix dough ingredients and roll into a ball. Wrap in plastic wrap and let rest 1 hour in the refrigerator. Unwrap and roll dough into a disc, then press into a pie plate.
3. Layer the ingredients into the prepared pie shell and top with chopped green onions.
4. Bake in preheated oven at 375 degrees for about 30 minutes. Let stand 10 minutes, serve.
Skillet Pot Pie
Ingredients:
• 2 tablespoons olive oil
• 1 small onion
• 1/4 cup celery
• 1/2 cup peas
• 1/2 cup broccoli florets
• 1/4 cup chopped zucchini
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cooked roast chicken
• 1/3 cup chicken stock
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon thyme
• 1 bay leaf
• 1 prepared pie crust
Directions:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Makes: 5-6 servings
1. Preheat oven to 350 degrees.
2. Heat olive oil over medium heat in a 12- to 14-inch cast iron skillet, then add vegetables and garlic, and season with salt and pepper.
3. Sauté vegetables until translucent, about 7-8 minutes. Then add chicken and stock, and bring to a simmer.
4. Add all but 1 tablespoon heavy cream and bring back to a simmer, then add cheddar cheese, thyme, salt, pepper and bay leaf, and let sauce thicken.
5. Unroll pie crust on top of your skillet. Brush with reserved 1 tablespoon cream and bake for 25-30 minutes.
Ingredients:
• 1 can enchilada sauce
• 1 can cream of mushroom soup
• 1 1/2 cups chopped chicken
• 1/2 cup chopped onion
• 1 bunch chopped cilantro
• 1 cup white cheese
• 1 cup flour
• 4 tablespoons softened butter
• 1/4 teaspoon salt
• 2 scallions, sliced
Directions:
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 6-8 servings
1. Combine enchilada sauce and soup to make the sauce.
2. Combine chicken, onion, cilantro and cheese for filling.
3. Mix dough ingredients and roll into a ball. Wrap in plastic wrap and let rest 1 hour in the refrigerator. Unwrap and roll dough into a disc, then press into a pie plate.
3. Layer the ingredients into the prepared pie shell and top with chopped green onions.
4. Bake in preheated oven at 375 degrees for about 30 minutes. Let stand 10 minutes, serve.
Skillet Pot Pie
Ingredients:
• 2 tablespoons olive oil
• 1 small onion
• 1/4 cup celery
• 1/2 cup peas
• 1/2 cup broccoli florets
• 1/4 cup chopped zucchini
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cooked roast chicken
• 1/3 cup chicken stock
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon thyme
• 1 bay leaf
• 1 prepared pie crust
Directions:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Makes: 5-6 servings
1. Preheat oven to 350 degrees.
2. Heat olive oil over medium heat in a 12- to 14-inch cast iron skillet, then add vegetables and garlic, and season with salt and pepper.
3. Sauté vegetables until translucent, about 7-8 minutes. Then add chicken and stock, and bring to a simmer.
4. Add all but 1 tablespoon heavy cream and bring back to a simmer, then add cheddar cheese, thyme, salt, pepper and bay leaf, and let sauce thicken.
5. Unroll pie crust on top of your skillet. Brush with reserved 1 tablespoon cream and bake for 25-30 minutes.