Рецепт Naked Chicken Pot Pie
Chicken pot pie used to be a much livelier dish.
In Roman Empire days, these pastries sometimes had living birds under the crust
that would burst out of the shell when served.
Meat pies became trendy again in 16th century
England, where one author, perhaps inspired by the Romans, wrote a recipe
“to make pies that the birds may be alive and fly out when it is cut up…"
But most pies were simpler affairs, involving a pastry crust, meat and gravy.
Fondness for meat pies later crossed the Atlantic into the New World. The
cookbook American Cookery, published in
1796, included recipes
for chicken pot pie, beef pot pie, and something called “Sea Pie,” which called
for pigeons, turkey, veal and mutton. The recipe was originally developed
aboard ships, which used whatever preserved meats were available.
Research Source: Smithsonian
Try
this chicken pot pie with no crust. A healthier way to eat chicken pot pie.
Naked
Chicken Pot Pie
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
- tablespoon extra virgin olive oil
- 1
- pound ground chicken
- salt
- and pepper, to taste
- 1
- teaspoon garlic powder
- 1
- teaspoon Worcestershire sauce
- 1/4
- teaspoon liquid smoke
- 4
- tablespoons butter
- 1
- medium onion, diced
- 1
- green bell pepper, seeded and diced
- 1
- orange bell pepper, seeded and diced
- 1
- (10.5 oz.) can cream of celery soup
- 1
- (10.5 oz.) can cream of mushroom soup
- 1
- large cooked potato, diced
- 1/4
- cup parmesan cheese
Directions:
Preheat
oven to 400 degrees.
In
a skillet, heat oil over medium heat, add ground chicken, salt, pepper, garlic
powder, liquid smoke, Worcestershire sauce, breaking meat up, cook until no
longer pink.
In
a separate skillet, melt butter over medium heat; add onions, bell peppers,
salt and pepper, stirring. Cook about 5 minutes. Stir in soup.
Spoon
onion mixture into lightly greased 13x9 baking dish. Add meat and potato. Stir.
Sprinkle parmesan cheese.
Bake
for 15 minutes, until golden. Enjoy!