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Unleavened Recipes

Ken’s Chunky Chicken Pot Pie
(thanks to Ken Swiger)

(Makes Four or Five Hearty Helpings)

  • (4 or 5) boneless/skinless chicken breasts - cut in 1/2” cubes
  • (1) 10 oz. can cream of mushroom soup
  • (1) 10 oz. can cream of celery soup
  • (1) lb. bag of frozen mixed vegetables (peas, carrots, green beans, corn etc.)
  • (2) 14 oz. can chicken broth
  • (7) sheets of Fillo dough (in frozen food section of store)
  • spray-on margarine
  • 1/4 teaspoon of garlic salt
  • salt and pepper
  • 10” x 14” glass baking dish

PREHEAT THE OVEN TO 350 DEGREES

  1. The Fillo dough will need to be thawed according to the directions on the package. Thawing make take several hours so keep this is mind when preparing this dish. It is a thin, delicate dough (almost like tissue paper in texture) which is used for pastries and pie shells. You should follow the directions on the box for how to handle it. But before you work with the crust you should get all the pie ingredients ready first.
  2. Bring chicken broth to a boil in a medium sauce pan, then add the cubed chicken. Cook for about four minutes or until chicken appears done. Strain the chicken, save the broth for making soup. Heat the frozen vegetables in a sauce pan according to the directions on the package, then set aside.
  3. Spray the baking dish with the spray-on margarine. Place a sheet of Fillo dough over the dish, lightly pressing it down into the dish so that it sticks to the sides a little. (Don’t worry that the dough is larger than the dish, we’ll tuck in the overlap later.)
  4. Spray the Fillo dough with margarine (spraying margarine is much easier than brushing on partially melted margarine as suggested on the Fillo dough box, it results in less damage to the dough too). Stack (4) layers of dough in this fashion. This will be the bottom crust of our pie.
  5. Spread the cubed chicken evenly across the bottom of the crust.
  6. Spread the mixed vegetables evenly across the top of the chicken.
  7. Combine the (2) cans of soup and spread evenly across the vegetables.
  8. Add salt and pepper to taste.
  9. Carefully fold any crust overlapping the sides of the dish over the ingredients.
  10. Build a top crust of Fillo dough with the remaining three sheets, spraying each layer with margarine as you go. Sprinkle the garlic salt on the top layers of Fillo dough. Be sure to liberally spray the top sheet with margarine so that it won’t dry out and brown too quickly.
  11. Since the ingredients are already cooked, all that remains is to bake the crust. Put it in the 350 degree oven for 15 to 20 minutes or until crust is golden brown. Let set for 5 minutes then serve.

 


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