Chicken Potpie

Chicken Potpie
Photo by © Melanie Acevedo

Ingredients

  • ¾ pound mushrooms, cut into thin slices
  • ¾ teaspoon salt
  • 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram
  • 3 carrots, cut into thin slices
  • 3 ½ tablespoons flour
  • 5 tablespoons butter
  • 1 ½ cups canned low-sodium chicken broth or homemade stock
  • + 5 more ingredients
    • ½ cup half-and-half or light cream
    • 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1 inch cubes
    • 1 onion, cut into thin slices
    • 2 cups fresh bread crumbs
    • ¼ teaspoon fresh-ground black pepper

1. Heat the oven to 400°. In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat. Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms, 1/4 teaspoon of the sa...

View full recipe at My Recipes

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