Chicken Cobbler with Caramelized Onions Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 cup butter
2 large sweet onions, diced
1/4 cup flour
1 (12 oz.) can of Carnation Evaporated Milk
1 cup chicken broth
1/2 cup white wine
1 tbsp. chicken bouillon
salt and pepper to your taste
1 can Veg-All, drained (add this if you like chicken pot pie, otherwise you can leave it out). You can fix the recipe both ways.
3 cups coarsely chopped cooked chicken breast
3 tbsp. chopped parsley
1 (15 oz.) pkg. refrigerated pie crust
1/2 cup finely chopped pecans
1/2 cup fresh grated Parmesan Cheese
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Directions: |
Directions:Preheat oven to 425º.
Melt butter and caramelize onions over medium heat for 20 minutes until they turn the color of caramel.
Add flour and stir until dissolved; cook about one minute.
Gradually stir in evaporated milk, chicken broth and wine. Cook stirring constantly about 5 minutes. Add bouillon, seasonings and Veg-All (if using).
Remove from heat and add chicken and parsley.
Unroll both pie crusts onto floured surface. Lay first crust into a 10' pie plate, add chicken mixture. Sprinkle second crust with Parmesan and pecans, and roll with rolling pin to press nuts and cheese into crust.
Cut into strips and lay over pie filling, fold over edges and crimp.
Bake at 425º for 35 to 40 minutes or until golden brown and hot. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I found this recipe years ago, and I serve it on special occasions. You can make it with or without the Veg-All; it is delicious either way. I receive RAVE REVIEWS every time I serve it.
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