|8||Slices Maple Leaf® Bacon, chopped into 1”(2.5 cm) pieces|
|3 lbs||(1.3 kg) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into bite sized pieces|
|4||Shallots, root trimmed, peeled and quartered|
|1 lb||(450 g) Mixed mushrooms, sliced|
|1/4 cup||(60 mL) Flour|
|2 tbsp||(30 mL) Tomato paste|
|2 cups||(500 mL) Red wine|
|1 cup||(250 mL) Chicken broth|
|1 tsp||(5 mL) Dried basil|
|1||Tenderflake® Frozen Deep Dish Pie Shell, defrosted|
COOK bacon in a large skillet over medium-high until crispy, about 8-10 minutes. Remove bacon from the pan using a slotted spoon and set aside. Add chicken to the same pan and cook for 7-8 minutes or until chicken is nicely browned. Remove from the pan. Add shallots to the same pan and sauté for 8-10 minutes until tender and golden. Remove from the pan and add mushrooms. Cook until tender and most of the moisture is gone, about 8-10 minutes. Remove from pan. Stir in flour and cook for 1 minute. Add tomato paste, red wine, chicken broth and basil. Bring to a boil then reduce heat to simmer and continue to cook until the mixture has thickened. Add all of the ingredients back into the skillet and cook stirring occasionally for another 20 minutes or until the internal temperature of the chicken has reached 165°F (74°C).
PREHEAT oven to 425F (220°C).
Transfer the chicken mixture into a lightly greased 9x13” (3.5 L) baking dish. Remove the pastry from the aluminum foil and place on a lightly floured work surface. Using a lightly floured rolling pin, roll to a 10x14” (25x35 cm) rectangle. Place the pastry over the filling. Trim and crimp the edges to seal. Make 3-4 slits in the top to allow steam to escape and bake in the preheated oven for 10 minutes. Reduce heat to 350°F (180°C) and continue to bake for 15-20 minutes or until the crust is golden brown.
For a thicker crust use 2 pies shells overlapped on the baking dish
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