Ricky's Mom Chicken Pie (Not Pot Pie) |
| Name: |
Rick Calvo |
| Base: |
Quantico |
| Recipe: |
4 to 5-Split chicken breast Parsely flakes generous amount
1-Can diced tomatoes 15 oz Black pepper season to taste
1-medium onion Salt season to taste
1-Cup oil 1-Jar whole pimentos
2-Cups chicken broth (pimentos are optional)
1-9 inch pie crust top/bottom
Boil chicken breast 25-30 minutes.
Remove breast from water let cool, Save at least 2 cups chicken broth.
While chicken cools dice onion up. After chicken has cooled, remove chicken from bones and rip into 1 to 2 inch pieces.
In large skillet combine chicken, oil, and onion, cook till chicken starts to brown, adding salt and pepper while browning.
Drain oil, add diced tomatoes, chicken broth and generous amount of parsely flakes to chicken, cook 25-30 minutes stirring occasionally.
Remove contents from heat and place in bowl. For best results leave contents to cool and then refrigerate overnight.
Heat oven to 350F, Drain and save juices from chicken contents. Juices go great over potatoes, vegetables or if the pie is a little dry. Draining is a must, otherwise pie will be soggy, especially if refrigerated overnight. Place chicken contents in crust, for added flavor lay pimentos on top before putting top crust on pie. Cook pie till crust is golden brown about 30-45 minutes. Serves 4-5
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