Hadassah61304/30/13




Chicken and vegtables in a "creamy" pareve sauce with a crusty top






  • SERVING/YIELD
    4-8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #58346





















  • Hadassah613











INGREDIENTS













  • 3 Chicken breasts, boiled in water for 20 minutes, shreded










  • 1 Can of Peas










  • 1 cup Mushrooms, sliced










  • 3 Carrots, diced










  • 1 White Onion, diced










  • 3 Stalks celery, diced










  • 2 cup Chicken broth










  • ½ cup Non-dairy whipping cream, defrosted










  • ½ cup Soy Milk










  • 1 Filo dough/pie crust, defrosted










  • ½ tsp hot sauce










  • ½ tsp w










  • 1 Chicken bouillon cube










  • ½ tsp Worcestershire sauce










  • 3 Tbsp Margarine










  • 3 Tbsp Flour










  1. Saute Mushrooms, Carrots, Onion, and Celery in butter for about 10-15 minutes in a pot



  2. In another pot melt chicken bouillon cube in the chicken broth, heat on high for about 10 minutes



  3. Add the non-dairy creamer and soy sauce to the chicken broth



  4. Add the flour to the vegtable pot and stir for 1 minute



  5. Pour the broth/"cream" into the vegtable pot



  6. Add the chicken and peas, and stir everything together



  7. Add salt, pepper, hot sauce, and worcestershire sauce. Let boil for 5 minutes



  8. Pour into a dish/pan (I used a 9X9 pan, but had some left over. You could also use individual size bakeware dishes).



  9. Cover the dish with filo dough, make sure there are holes for steam or poke holes



  10. Bake at 375 for 25-35 minutes, until the crust turns a golden brown















CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
4.0   (1)
 
 

Had to adlib but it came out very good

Rating:
 
4.0
Reviewed by eralbert706
October 02, 2013
 

This recipe is definitely a keeper, every last crumb was eaten and the kids wanted more. I wrote down my notes so I can attempt to replicate again as the recipe instructions were not very clear. for the ingred: I used cooked chicken breast left from yom tov, used 1 can mixed veggies, only 1 carrot, omitted celery as I didn't have (it was included in the mixed veggies), deep dish pie crust times 2, 1 chopped zucchini, approx. 1/4 cup soy sauce and 1 Tbsp margarine, I also omitted the flour and substituted the whip cream with 1/2 cup soy milk mixed with 1 Tbsp cornstarch and 1/2 Tbsp flour and I didn't measure the salt, pepper, Worcestershire and Tabasco sauce, just some shakes.
For the directions I omitted the flour step (4) and in step 8 I poured into a deep dish crust and covered with a second deep dish crust. pinched to close and poked holes with fork. I really liked it. takes some time, two pots but very nice flavors and great way to use up left over chicken breast.

 
 
 
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