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Recipes for Busy Moms Recipes for Busy Moms

creamy chicken mushroom pie

Posted by on Jul. 25, 2013 at 6:59 PM
  • 4 Replies
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon(s) margarine or butter
  • 1 1/2 pound(s) chicken tenders, cut into 1-inch chunks
  • 2 shallots, chopped
  • 1 pound(s) assorted mushrooms, sliced
  • 3 (8 ounces) carrots, thinly sliced
  • 1/3 cup(s) dry white wine
  • 1/4 cup(s) all-purpose flour
  • 2 cup(s) lower-sodium chicken broth
  • 3/4 cup(s) half-and-half
  • 1 cup(s) frozen peas, thawed
  • 2 teaspoon(s) chopped fresh tarragon


Directions

  1. Preheat oven to 400 degrees F. Unfold pastry; roll to size of 2-1/2-quart baking dish. Invert dish over pastry; with knife, trim pastry to fit. Place pastry on cookie sheet; refrigerate.
  2. In 12-inch skillet, melt 1/2 tablespoon margarine on medium-high. Add chicken; sprinkle with 1/4 teaspoon each salt and pepper. Cook 5 minutes or until browned, stirring; transfer to plate.
  3. With fork, prick pastry all over. Bake 10 to 15 minutes or until browned.
  4. In same skillet, melt 1/2 tablespoon margarine on medium-high. Add shallots; cook, stirring, 2 minutes (If pan is dry, add 2 tablespoons water.) Add mushrooms and carrots. Cook 6 minutes, stirring. Add wine; boil 2 minutes or until dry. Stir in flour, then broth; heat to boiling on high. Stir in chicken and juices. Simmer on medium 5 minutes or until chicken is cooked (165 degrees F). Stir in half-and-half, peas, and tarragon; simmer 1 minute. Pour into dish; top with pastry.


by on Jul. 25, 2013 at 6:59 PM
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Replies (1-4):
SweetLuci
by Luci on Jul. 25, 2013 at 9:52 PM

 That looks terriffic.

KamsOne
by Jen on Jul. 25, 2013 at 10:56 PM

Yum!  Thanks for sharing!

goddess99
by Michelle on Jul. 26, 2013 at 8:39 PM

Tfs. This looks good!

periwinkle163
by Mandy on Jul. 26, 2013 at 10:31 PM

 That looks and sounds fantastic.

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