Anth's Favorite Chicken Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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It's a funny chicken pie with rice and uses white toast as the crust. My BF Anth loves it. Ingredients:
2 boneless skinless chicken breasts (approx 150g) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon olive oil, divided |
2 garlic cloves, minced |
1 small yellow onion, chopped |
1 (22 g) package cream of mushroom soup (3/4 oz, i used campbell's) or 1 (22 g) package chicken soup powder (3/4 oz, i used campbell's) |
3/4 cup hot water |
1 teaspoon dried tarragon |
1/2 teaspoon dried oregano |
1/4 cup carrot, chopped, partially cooked in the microwave for 2-3mins |
1/4 cup frozen corn kernels, thawed |
1 cup cooked rice (i used long grain) |
3 slices white bread |
3 teaspoons mayonnaise or 3 teaspoons butter |
Directions:
1. Pound the chicken breasts with a meat mallet/rolling pin, between clingwrap, until quite thin.
2. Season with salt and pepper, rub them into meat with fingers.
3. Heat half of the olive oil in a skillet, over medium heat.
4. Once hot, pan-fry chicken for 1-2 minutes per side, until cooked; remove and cool slightly.
5. Cut chicken into bite-sized pieces and set aside (I use kitchen shears).
6. Meanwhile, heat the remaining olive oil in the same skillet.
7. Once hot, saute onions until translucent for approx 1 minute.
8. Add garlic and cook for another 30 seconds.
9. Add the cooked chicken pieces, stir well.
10. Dissolve soup mix in the 3/4 cup of hot water.
11. Add soup mixture, dried herbs, carrots and corn to skillet and let cook until thickened.
12. Place half of the chicken mixture in a ovenproof casserole or individual ramekins, top with rice then followed by the chicken again.
13. Spread mayo/butter on one side of the bread, then top the casserole/ramekins with bread, buttered side up.
14. Transfer to the oven and cook for 8-10mins at 375°C, until toast is browned.
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