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Chicken & Mushroom Pot Pie

June 7, 2013 By Robin Leave a Comment

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Chicken & Mushroom Pot Pie

Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 8 servings
Author: Robin | Fluster Buster

Ingredients

  • 1 tablespoon olive oil
  • 3 sweet onions sliced
  • 1/2 teaspoon salt
  • 6 boneless chicken thighs cubed
  • 8 ounces baby bella mushrooms sliced
  • 3/4 cup chicken stock
  • 1 teaspoon poultry seasoning
  • 1 9- inch pie crust

Instructions

  • Preheat oven to 425°F.
  • In a large oven-safe skillet, over high heat, add olive oil, onions and salt. Cook until onion start to caramelize.
  • Add chicken to the pan and saute for 8-minute or until chicken is no longer pink.
  • In a medium skillet, dry cook mushrooms over medium-high heat. Cook until the mushroom begin to char, about 3-4 minutes.
  • Add mushrooms to the pan with the chicken and onions. Stir in chicken stock and poultry seasoning.
  • 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.

 

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

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