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SMF Kitchen
@smfchicken
00:30
Prep
00:20
Cook
00:50
Total Time
Ingredients & Directions
Directions
Chicken Bog Pot Pie
1 tablespoon
Canola oil or high smoke point oil
1 cup
Jasmati rice
1/2 cup
Sliced mushrooms
1/2 cup
Green peas
1/4 cup
Diced onion
1 tablespoon
Cracked black pepper
2 teaspoons
Salt
2 tablespoons
Thyme
2 tablespoons
All purpose flour
1/4 cup
White wine
2 1/2 cups
Chicken stock
2
Springer Mountain Farms Boneless Skinless Chicken Breasts, poached and shredded
1
Pie dough disc
-
Preheat oven to 350°F.
-
Heat a medium sized cast iron over medium heat.
-
Add oil to the pan and the rice to toast evenly until slightly golden.
-
Add the onion, mushrooms, and green peas to the pan to saute.
-
Once the vegetables are slightly cooked, add flour, salt, and pepper. Stir to evenly coat with the spices and flour.
-
Add the chicken and stir again to evenly combine.
-
Deglaze the pan with white wine, reduce by half, and then add the chicken stock.
-
Stir the chicken stock into the rice and vegetables. Turn the heat off.
-
Cover the top with the pie dough. Be careful not to burn your hands on the edges of the pan. Cut four slits in the middle of the pie to create air vents.
-
Cook in oven for 20 minutes until the rice is cooked through.
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00:30
Prep
00:20
Cook
00:50 Total Time
Ingredients
Directions
Chicken Bog Pot Pie
1 tablespoon
Canola oil or high smoke point oil
1 cup
Jasmati rice
1/2 cup
Sliced mushrooms
1/2 cup
Green peas
1/4 cup
Diced onion
1 tablespoon
Cracked black pepper
2 teaspoons
Salt
2 tablespoons
Thyme
2 tablespoons
All purpose flour
1/4 cup
White wine
2 1/2 cups
Chicken stock
2
Springer Mountain Farms Boneless Skinless Chicken Breasts, poached and shredded
1
Pie dough disc
-
Preheat oven to 350°F.
-
Heat a medium sized cast iron over medium heat.
-
Add oil to the pan and the rice to toast evenly until slightly golden.
-
Add the onion, mushrooms, and green peas to the pan to saute.
-
Once the vegetables are slightly cooked, add flour, salt, and pepper. Stir to evenly coat with the spices and flour.
-
Add the chicken and stir again to evenly combine.
-
Deglaze the pan with white wine, reduce by half, and then add the chicken stock.
-
Stir the chicken stock into the rice and vegetables. Turn the heat off.
-
Cover the top with the pie dough. Be careful not to burn your hands on the edges of the pan. Cut four slits in the middle of the pie to create air vents.
-
Cook in oven for 20 minutes until the rice is cooked through.
