Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Passover chicken pot pie Recipe

Recipe Name

Passover chicken pot pie

Submitted by

Guest

Recipe Description

lskjflskjdf

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

Recipe Nutrition ... build a NutritionPlan with our meal planner

Passover chicken pot pie
Ingredients
Amt.	Measure	Ingredient



1 1/2	cup	matzo meal
1/4	cup	Margarine, regular, stick
1	can (10.75 oz)	Cream of Chicken soup
2	tablespoons	Oil, canola and soybean
1	medium (2-1/2" dia)	Onion, chopped
3	cloves	garlic minced
2 1/2	cups	chicken broth (10.5 ounce can)
1 1/2	cups	Vegetables, corn, peas, carrots, beans
2	cups, chopped or diced	Rotisserie chicken, deboned, skin removed (approxi
1/2	teaspoons	salt
1/2	teaspoon	black pepper
1/4	teaspoon	cayenne pepper
2	servings	instant mashed potatoes
2	tablespoons	Cornstarch dissolve in 2 tbls chicken broth

pie crust

Steps

Sequence	Step

1	Pre-heat oven to 375. Melt MArgerine. Combine margerine and matzoh meal in a bowl and mix until mixture sticks together. Press mizture into a 9x9 or 10x10 square baking dish with at least 2 inch sides until crust is formed. Bake in oven for 20 min or until slightly brown and hard. Remove from oven.
2	Prepare instant mashed potatoes per recipe on box. While crust is baking, saute onion and garlic in oil over med-high heat until transparent. Add cream of chicken soup and chicken broth. Whisk together until dissolved. Once mixture is boiling, lower heat and whisk in 2 tbsp. corn starch mixed with 2 tbsp. chicken broth. Bring sauce back to boil until thickened, then reduce to simmer. Add defrosted frozen vegetables and diced chicken, salt, pepper and cayenne pepper. Let simmer for 3-5 minutes. Transfer mixture to pie crust making sure that you don''''t overfill the baking dish. Flatten pre-mad emashed potatoes and cover top of mixture with a single layer of potatoes. Bake uncovered on top of a large pan lined with foil to catch any spill over, for 20 minutes or until mixture is bubbling. Place under broiler for up to 10 minutes to brown topping. Remove from oven and let cool for 10 min before serving.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact