Recipe
Sherry Flavored Roasted Chicken Pot Pie Recipe
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Inmaculada / All my dishes 3 months, 1 week 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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 Inmaculada |
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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
- Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes.
- 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.
- Add corn starch diluted in a little cold water to thicken the sauce.
- Add salt and pepper to taste.
- Arrange half of the grated cheese on the bottom of a baking pan.
- Pour the chicken mixture on top and cover with the rest of the cheese.
- Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed.
- Prick the surface with a fork to let the steam out while baking.
- Bake for 25-30 minutes or until golden.
- Serve warm
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rosemaryblue 3 months, 1 week ago said:
Wonderful, wonderful! :)
minitindel 3 months, 1 week ago said:
Wow you named a recipe after me ha ha ha good one thanks
trigger 3 months ago said:
The addition of Sherry really makes this extra special. It makes the whole recipe come together
Michael
bluewaterandsand 3 months ago said:
This sounds wonderful!