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Thursday, June 16, 2011

"Leftover" Wasabi Chicken Pot Pie

Well if you haven't already noticed, I made a slight adjustment to this blog. I finally sat down to figure out how to add categories so that if you're looking for a particular menu item, such as Sides or Vegetables, you can just click on the title and it will bring up all of the blog posts containing what you're looking for. I told you I was new at this blogging thing and I'll figure it all out eventually. I hope this helps!

And now for dinner...

Remember when I made the Tarragon and Lemon Roasted Chicken earlier this week? I had some leftover chicken from that meal. I purposely bought a roaster large enough so that I would have extra especially for this recipe. When shopping I found a new item I had never seen before called Golds Wasabi Sauce. It has the consistency of a horseradish sauce and it wasn't pure wasabi (that would have made this dish extremely hot!) but I figured I'd try it out and if nothing else, it might taste good with a turkey sandwich. I normally use Dijon mustard in this recipe and if you can't find this sauce, by all means use that instead. It wasn't spicy, as you might think, but gave it a little something extra. This dish is so quick to put together because everything is already cooked. In the past, I've even bought the frozen mixed vegetables to make it even easier. You can add or substitute any of these vegetables for ones that you may have or prefer. I even buy the pre-packaged refrigerated pie crust dough, but as you'll see below, I recommend par-baking the bottom shell before adding the filling so that the dough isn't raw from soaking up the juices. 

Wasabi Chicken Pot Pie
2-9” Ready to Bake Refrigerated Pie Crusts
2 Cups Cooked Chicken Breast, chopped
1 Cup Cooked Carrots, sliced
1 Cup Cooked Corn
2 Scallions, chopped
½ Cup Peas
2 Tbsp. Canola Oil
2 Cups Low Sodium Chicken Broth
3 Tbsp. Golds® Wasabi Sauce or 2 Tbsp. Dijon Mustard
2 Tbsp. Cornstarch
2 Tbsp. Cold Water

Line pie dish with one of the pie crusts, place entire dish on a baking sheet and bake at 350°F for 10 minutes. (You'll want to do this in case the filling bubbles over, so it won't cause a total mess in the bottom of your oven!) Remove from oven.

This is how the filling
should look prior to
adding the top crust.
In a large, non-stick frying pan, heat oil and add chicken, carrots, corn, scallions, and peas. Sauté for 5 minutes until all ingredients are heated through. Add chicken broth and wasabi sauce. In a small cup, mix together the cornstarch and cold water and add to the chicken and vegetable mixture. Stir until the sauce is slightly thickened. Add entire mixture to the par-baked pie crust and top with remaining uncooked pie crust. Bake for another 35 minutes or until crust is lightly browned. 
Remove from oven and let cool 5-10 minutes before slicing. Serves 6.

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