"A real British dish - delicious, easy, and different." — Merav Ross
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boneless skinless chicken breasts, cut into cubes
button mushrooms, chopped
1 1/4 cups
white or red Burgundy wine
salt and pepper to taste
1 (17.25 ounce) package
frozen puff pastry sheets, thawed
I have a hard time getting my husband to eat vegetables, but he loved this pie even with all the mushrooms! We will cook this every month! My oven must run hot, but I would only cook it for 30 mins or so, just long enough to brown the crust since everything else is already cooked. I also used 4 oz of mushrooms instead of 6. It was plenty.
I tried this because it sounded good, and I had leftover burgundy wine from a beef burgundy recipe I had made over the weekend. Anyway.... I did not like this at all.
This was very tasty however there was too much liquid. Next time I will just add a little bit of liquid at a time so I can judge it better. I added a diced carrot to add some more nutritional value. How strong the flavour is will depend on what wine you use.
Its like hmmm...delicious..like tasty kinda thing...great, different but yet so familiar...its like hmm yeah this rocks and then no no it doesn't but then yeahh...try it n decide..but it is good but yet not that good...i hope Ive not confused u...
* Percent Daily Values are based on a 2,000 calorie diet.
Burgundy Chicken Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 473
** Calories from Fat: 231
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.