silver sunday is going to be a great night! i am so excited because of this new recipe i found in the great issue of southern living that is out right now. i'm actually going to combine two recipes and take part of one and part of another! my version of southern living's double-crust chicken pot pie and their stovetop chicken pie...
chicken pot pie
what you need...
1 package frozen puff pastry sheets, thawed
1 large egg
1 small sweet onion, diced
1 tablespoon canola oil
1 package sliced fresh mushrooms
1 can cream of mushroom soup [reduced fat]
1 cup low sodium chicken broth
4 cups chopped cooked chicken [or one cheater chicken aka rotisserie chicken from the deli section]
1/2 cup dry white wine [go ahead and pour the other 1/2 cup for you to enjoy]
1/2 (8-oz) package of 1/3 less fat cream cheese
1/2 (.7oz) italian dressing mix packet (about 2 teaspoons)
1 cup frozen baby peas, thawed
what to do...
sauté onion in hot oil in a large skillet over medium high heat for 5 minutes or until golden. add mushrooms and saute 5 minutes or until tender. stir in chicken and next 5 ingredients. cook stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. stir in peas and cook 2 minutes.
roll each pastry sheet into a 12x10 inch rectangle on a lightly floured surface. fit 1 sheet into a 9 inch deep dish pie plate; spoon chicken mixture into pastry. place remaining pastry sheet over filling in opposite direction of bottom sheet. fold edge under with a fork, sealing to bottom crust. whisk together 1 large egg and 1 tablespoon of water and brush over pie. bake at 375 on lower oven rack 55 minutes or until browned. let stand 15 minutes.