1 cup American Cheese slices, stacked and diced small
1 Can Cream of Chicken or Mushroom Soup
1/2 bag frozen peas and carrots
1/2 Cup Diced potatoes, just undercooked
1/3 bag frozen corn
1 small bottle pearl onion
1/4 t celery seed
1/4 t sea salt
1/2 t coarse grind black pepper
1/4 t poultry seasoning
Directions
Choose bowls that can take heat, and roll out store bought or home made pie crust. Turn bowl upside down, and cut around the bowl top, allowing a little extra pastry all around, to fold over top of bowl, and about 1/2 inch down the sides.
In large saucepan, combine soup, seasonings, and heat over low heat. Add a little water, about 1/4 cup, to thin sauce.
Add veggies and bring to simmer, stirring until all are heated through.
If chicken is cold, add it before step above, if not, add it now. Stir in cheese, until melted. If sauce is extremely thin at this point, add a little more cheese. If too thick, try a tiny bit of warm water at a time until desired consistency is reached. Remember, this will thicken as it cooks, so make it a little thicker than you think it needs to be because of this.Mix all of this thoroughly and ladle into individual bowls.
In small bowl, whisk an egg and using pastry brush, paint around the outside edges of the bowls, so that crust adheres.
Drape pre-cut pastry crusts over mixture, stretching to press on sides of bowl to seal. When all the bowls are covered, brush remaining egg over top of pastry to give it a lovely glossy top. Make tiny slits in the pastry with a sharp knife and bake at 350 until pastry is browned. Remember, everything was simmering and heating while you were combining the filling, and all it has to do is brown.
Remove from oven and let stand about ten minutes before serving, to cool to a reasonably hot, but not dangerous temperature.
No comments:
Post a Comment