Recipe

Sherry Flavored Roasted Chicken Pot Pie Recipe


Sherry Flavored Roasted Chicken Pot Pie Recipe
Add Step-by-Step Photos 		Inmaculada / All my dishes
1 year, 6 months ago
What to do with two roasted chicken breasts from last dinner? an old, reliable and delicious chicken pot pie... my way.
Prep:15m Cook:30m Servings:6

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Ingredients
  • 1 uncooked pastry sheet
  • 2 Tbsp spanish extra virgin olive oil
  • 2 garlic cloves, chopped
  • 2 green onions, thinly sliced
  • 1 leek, chopped (just the white)
  • 1/2 pound baby carrots
  • 1/2 pound mushrooms
  • 1 cup dry Sherry
  • Salt and pepper
  • 2 whole roasted or cooked chicken breasts
  • 1 cup drippings from the roasted chicken (or equivalent of stock)
  • 1-2 Tbsp corn starch
  • 1 cup fresh Mozzarella cheese, grated

Directions
  1. Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes.
  2. Add sherry and let evaporate so the alcohol evaporates and only the flavor remains. Add chopped chicken breasts and drippings or stock and mix well.
  3. Add corn starch diluted in a little cold water to thicken the sauce.
  4. Add salt and pepper to taste.
  5. Arrange half of the grated cheese on the bottom of a baking pan.
  6. Pour the chicken mixture on top and cover with the rest of the cheese.
  7. Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed.
  8. Prick the surface with a fork to let the steam out while baking.
  9. Bake for 25-30 minutes or until golden.
  10. Serve warm

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Comments

rosemaryblue 1 year, 6 months ago said:
Wonderful, wonderful! :)

minitindel 1 year, 6 months ago said:
Wow you named a recipe after me ha ha ha good one thanks

trigger 1 year, 6 months ago said:
The addition of Sherry really makes this extra special. It makes the whole recipe come together
Michael

bluewaterandsand 1 year, 6 months ago said:
This sounds wonderful!

mamalou 1 year, 3 months ago said:
Fantastic!


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