Chicken & Mushroom Pie Filling Recipe
Ingredients
- 1 onion diced
- 4 cloves garlic chopped finely
- 2 medium carrots peeled and diced
- 2 medium potatoes peeled and diced into small cubes
- 1 can Campbell’s cream of mushroom soup condensed
- 1 can water may need more
- 1 large chicken breast cut into cubes marinated with dashes of garlic powder, salt & pepper
- 1 small can button mushrooms or a cup of fresh mushrooms, sliced
- Salt and pepper to taste
Instructions
- Sauté the onion and garlic with olive oil over medium heat until fragrant. Then add the carrots and potatoes and sauté for a few minutes to get the potatoes and carrots to soften up a bit more. Add cream of mushroom and a can of water. Lower the heat and stir often until the potatoes and carrots are soft. If it’s too dry, add a little bit more water. Continue stirring or the filling will start drying up and sticking to the pan.
- If you’re using fresh mushrooms, sauté the slices in another pan with olive oil or butter. When they are soft, remove and set aside.
- When the potatoes and carrots are cooked, add the chicken pieces. Sauté until the chicken is almost cooked and then add the mushrooms (canned or fresh).
- Mix everything together. The filling should be thick and creamy. Let it cool down significantly before filling the dough. You can make this a day ahead.
Notes
You may get as creative as you like and add some fresh thyme or rosemary, or ¼ cup of corn and/or peas. You may even substitute the water for milk if you prefer a much creamier filling. To make it even easier, you may substitute with frozen mixed vegetables instead of fresh ones.