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Chicken & Mushroom Pot Pie

June 7, 2013 by Robin Leave a Comment

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Chicken & Mushroom Pot Pie
 
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Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Robin | Fluster Buster
Yields: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 3 sweet onions, sliced
  • ½ teaspoon salt
  • 6 boneless chicken thighs, cubed
  • 8 ounces baby bella mushrooms, sliced
  • ¾ cup chicken stock
  • 1 teaspoon poultry seasoning
  • 1 9-inch pie crust
Instructions
  1. Preheat oven to 425°F.
  2. In a large oven-safe skillet, over high heat, add olive oil, onions and salt. Cook until onion start to caramelize.
  3. Add chicken to the pan and saute for 8-minute or until chicken is no longer pink.
  4. In a medium skillet, dry cook mushrooms over medium-high heat. Cook until the mushroom begin to char, about 3-4 minutes.
  5. Add mushrooms to the pan with the chicken and onions. Stir in chicken stock and poultry seasoning.
  6. Top with pie crust, adding a couple of vents to the cough with a knife. Brush with olive oil and bake at 425°F for 20 minutes or until the crust becomes golden brown.
3.5.3251

 

Filed Under: Fluster Buster General Post Tagged With: chicken, entrée, recipe

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