Chicken Pot Pie on a Shoestring
Ingredients:
1 pound of chicken tenders
1 6 to 8 ounce jar of either chicken or turkey gravy
1 can of mixed vegetables. I use the vegetable medley since this one has potatoes in it. If you don't have mixed vegetables you can always use fresh but the cooking time will have to be increased by about ten minutes.
1 sheet of Phylo dough rolled out to about ⅛ of an inch thickness
I use a rectangle 4 inch by 8 inch but any size pan will work.
1 pound of chicken tenders
1 6 to 8 ounce jar of either chicken or turkey gravy
1 can of mixed vegetables. I use the vegetable medley since this one has potatoes in it. If you don't have mixed vegetables you can always use fresh but the cooking time will have to be increased by about ten minutes.
1 sheet of Phylo dough rolled out to about ⅛ of an inch thickness
I use a rectangle 4 inch by 8 inch but any size pan will work.
Take approximately one pound of chicken tenders and cut into one inch cubes and sauté in butter or oil. I use butter since it gives the chicken a nice brown color and taste.
Add gravy I use either chicken or turkey. The turkey gravy gives it a richer flavor. Simmer for about five minutes.
The next step is to add the can of mixd vegetables.
Roll out the thawed dough on a floured board to about ⅛ inch thickness and place inside the pan of your choice leaving some over the edge to fold over the filling.
This is now ready to bake in oven set at 425 degrees for 30 to 45 minutes until crust is puffed and brown. I put some butter on the top but you can use egg wash or milk or another type of oil.
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