|2 tbsp||(30 mL) Olive oil, divided|
|Salt and pepper|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces|
|1/3 cup||(80 mL) Chopped carrots|
|1/3 cup||(80 ml) Thinly sliced leeks|
|1/4 cup||(60 mL) Chopped celery|
|1/2 cup||(125 mL) Thinly sliced zucchini|
|2/3 cup||(150 mL) Sliced mushrooms|
|1/3 cup||(60 mL) Flour|
|1 3/4 cups||(425 mL) Chicken broth|
|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|1/3 cup||(80 mL) Crumbled goat cheese|
PREHEAT oven to 400°F (200°C).
HEAT 1 tbsp of oil in a large skillet over medium-high. Season chicken with salt and pepper and add to the pan. Cook, stirring frequently for 8-10 minutes or until evenly browned. Remove the chicken from the pan and set aside. Add remaining oil to the pan. Add vegetables and cook for 5-6 minutes or until tender. Return the chicken to the pan and sprinkle with flour. Cook, stirring for one minute, then add chicken broth. Bring to a boil and simmer until the liquid has slightly thickened. Remove from heat and let cool.
PLACE one of the pie shells on a baking sheet. Remove the second pie shell from the pan using a paring knife. Place on a lightly floured work surface. Using a lightly floured rolling pin, roll pastry to a 10” (25 cm) round.
SPRINKLE the bottom of the pie shell with crumbled goat cheese. Add the chicken mixture. Cover with the 10” (25 cm) pastry. Gently pinch and crimp the edges to seal. Cut 3-4 vents in top to allow steam to escape. Brush the top with egg wash.
BAKE for 30 minutes or until golden brown. Let stand for 15-20 minutes before serving.
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