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Chicken Shepherd Pie
Ingredients:
2 Tbs. butter
3/4 c. onion, chopped
2 chicken breasts, cubed
1 c. minced mushrooms
1 1/2 lbs. ground pork
1/4 c. white wine
3/4 c. beef broth
1/2 tsp. salt
1/2 tsp. pepper
Pinch ofn thyme
1 Tbs. chopped parsley
2 Tbs. cornstarch
1/4 c. chicken broth
2 pastry crusts
2 Tbs. butter
3/4 c. onion, chopped
2 chicken breasts, cubed
1 c. minced mushrooms
1 1/2 lbs. ground pork
1/4 c. white wine
3/4 c. beef broth
1/2 tsp. salt
1/2 tsp. pepper
Pinch ofn thyme
1 Tbs. chopped parsley
2 Tbs. cornstarch
1/4 c. chicken broth
2 pastry crusts
Directions:
In a casserole dish, melt butter. Lightly brown cubed chicken. Add vegetables and pork. Over moderate heat, cook 10-15 minutes. Pour in wine and beef broth. Season. Cook 2-3 minutes. Dilute cornstarch in chicken broth. Pour over chicken, mixing well. Continue cooking until sauce thickens. Let stand to cool. Preheat oven to 350 degrees. Line a 9" pie pan with crust. Pour chicken mixture into pan. Cover with remaining crust. Bake in oven 30-40 minutes. Serve.
In a casserole dish, melt butter. Lightly brown cubed chicken. Add vegetables and pork. Over moderate heat, cook 10-15 minutes. Pour in wine and beef broth. Season. Cook 2-3 minutes. Dilute cornstarch in chicken broth. Pour over chicken, mixing well. Continue cooking until sauce thickens. Let stand to cool. Preheat oven to 350 degrees. Line a 9" pie pan with crust. Pour chicken mixture into pan. Cover with remaining crust. Bake in oven 30-40 minutes. Serve.
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