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 Cajun and Creole - Best Country Chicken Pie
adapted from Louisiana Tastes by Paul Prudhomme
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Description
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Ingredients
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- 2 Teaspoons Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Savory
- 1 Teaspoon Thyme
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Pepper
- 2 Medium Pie Crust
- 1 Large Parsnip -- Chopped
- 1 Head Garlic -- Chopped
- 2 Medium Chicken -- Chopped
- 2 Medium Potato -- Chopped
- 2 Cups Chicken Stock
- 1 Tablespoon Olive Oil
- 2 Stalks Celery -- Chopped
- 1 Medium Onion -- Chopped
- 1 Large Red Bell Pepper -- Chopped
- 1 Medium Anaheim Chili Pepper -- Chopped
- 1 Can Tomatoes -- Chopped
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Directions
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Combine seasoning mix. Saute parsnips, garlic and chicken in olive oil until well browned. Combine Chicken mixture with seasoning mix and potatoes, saute for 10 minutes. Add onions, celery, peppers, and saute for another 10 minutes. Add tomotoes, simmer 5 minutes. Pour filling into pie crust, cover with other pie crust, vent.
Bake for 20 minutes in 350 degree oven. Serve.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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