Shredded Chicken Pie

26th May, 2015 - Posted by ksenior - No Comments

M'minis_copper table 1

Ingredients (makes 8)

For the Top

1/3 cup plain bread crumbs

1/3 cup plain panko

1 tsp salt

½ tsp ground black pepper

2 ½ tbsp. melted butter

1 tbsp fresh chopped parsley

Chicken Filling

1 tbsp butter

½ yellow onion, chopped

½ small red onion, chopped

1 cup peas

1 tsp salt

1 lb. cooked chicken breasts, shredded

2 tbsp white wine

3 tbsp Dijon mustard

1 cup heavy cream

½ tsp pepper


Put all of the toppings in a bowl and mix together, the melted butter will create the binding.

Preheat the oven to 375F. Grease the Mauviel Cocottes and place on a baking sheet.

Melt the butter in a large saute pan over medium. Add the onions, peas, salt, and pepper. Stir occasionally until onions are translucent and peas are tender.

Add the shredded chicken, white wine, mustard, and cream. Bring to a boil for 1 minute, reduce heat and simmer for 5 minutes.

Fill each Cocotte with an even amount of chicken filling and finish with the topping.

Place in the preheated oven for 15 minutes or until the tops are golden brown. Serve hot.


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Posted on: May 26, 2015

Filed under: bakeware, cookware, ovenware

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